If you’re not already drooling you will be by the end of this recipe.
This raw peppermint slice cake is DIVINE. Not only does it taste spectacular and *almost* like the real-deal, but this raw peppermint slice cake is made using only nutrient-rich whole foods. Sign me up!
I made this raw peppermint slice cake for my son’s Third birthday and it was a hit. Actually, I made two and ate one before the party (just don’t tell the guests). It looks pretty but I can assure you that the recipe is not complicated whatsoever. Those of you who know me or have been following along for some time now know that I don’t do complicated. Just the thought of a complicated recipe turns me off completely.
There are two ingredients in this raw peppermint slice cake that may not be pantry staples, so let me share a little about them and some super simple alternatives if they prove too hard to find:
Xanthan gum: This is a gluten free thickener that is widely used in food products. While it is not known to cause harm, it is known to be a highly effective laxative if consumed in large amounts (read more about it here). The amount used in this recipe is barely any so don’t stress. Xanthan gum can be substituted for equal amounts of agar agar, gelatin, or double the amount of white chia seeds or psyllium husks. If you are looking to keep cost down, gelatin is the most cost-effective option.
You can usually find xanthan gum or it’s substitues in the health food section of your local supermarket.
Greens powder: I used a natural greens powder blend of spirulina, chorella and barley grass but you can use any one of these or even matcha powder to create the green colour. The idea of using a greens powder is to replace food colouring, and I promise you can’t taste it. In saying that, if you have a natural green food colouring you can always use that. You could even blend up a few leaves of spinach with a dash of water and add this to the creamy centre. There are endless options to create a more natural green colour!
When making the base, the mixture should stick together when pressed as shown by my wee helper in the kitchen.
RECIPE NOTES AND VARIATIONS:
- This recipe is perfect for the Thermomix (but any blender will do).
- As mentioned above, you can substitute the xanthan gum and greens powder for any of the listed options.
- If you are sensitive to caffeine (naturally found in cacao) you can substitute for carob powder.
- I used two 10cm diameter springform tins to make two mini ‘cakes’ as I was making this for my son’s birthday party (you can read about how I threw a healthy kids birthday party HERE). You can easily use any sized tin you wish or even use mini muffin cases if you want individual servings.
- Once made, this raw peppermint slice cake will store for a few months in the freezer or a week or so in the fridge.
- To slice, sit the raw peppermint slice cake at room temperature for five minutes then use a hot, wet, sharp knife and firmly slice where desired. I prefer to store slices in the freezer for a quick, properly portioned dessert or snack.
- To prepare cashews for the filling: Place 1/4 cup cashews into a bowl with 1 cup water. Place in the fridge and allow to soak overnight or for at least 4-6 hours. Rinse under running cool water and drain well. Once soaked, use as soon as possible or place soaked cashews into the freezer until you are ready to use them.
RAW PEPPERMINT SLICE CAKE
- 1 tbsp coconut oil
- 1/4 cup desiccated coconut
- 1/4 cup raw cashews
- 1 tsp granulated stevia
- 165ml coconut milk (1 small can)
- 1/2 tsp xanthan gum
- 1/4 cup soaked cashews, rinsed and drained
- 1/4 tsp greens
- 2 tsp granulated stevia
- 5 drops peppermint extract (add more for a stronger flavour)
- 3 tbsp coconut oil, melted
- 2 tbsp cacao powder
- 1 tsp granulated stevia
- Prepare spring-form tins or moulds by greasing with coconut oil or lining with baking paper. I used two 10cm diameter springform pans for this recipe.
- Place all BASE ingredients into a blender and blend on medium-high speed for approximately 30-60 seconds or until the cashews are a fine consistency and the mixture sticks together when pressed. Spoon the mixture into the base of the tin/mould and press firmly with clean hands or the back of a spoon. Place the tins/moulds into the freezer and rinse the blender well.
- Add the coconut milk and xanthan gum to the blender and blend for 30-60 seconds on medium-high speed. The mixture should appear thick and creamy in texture. Add the remaining ingredients and blend for a further minute on high speed until the mixture is smooth and creamy.
- Remove the tins/moulds from the freezer and spoon the filling on top of the base. Use the back of a spoon or a spatular to smooth the top of the filling. Return the tins/moulds to the freezer.
- To prepare the chocolate top, add all ingredients to a bowl and whisk until combined and smooth. Remove the tins/moulds from the freezer and quickly drizzle the chocolate over the filling. It is important to work fast as the chocolate will set immediately.
- Return to the freezer for 30 minutes before removing and gently removing the cake from the tin/mould. Slice using a hot, wet and sharp knife.
- Store slices in the freezer or fridge (note that the texture will be creamy and the cake more fragile if served from the fridge.
- If serving from the freezer allow the slices to sit at room temperature for five to ten minutes before serving.
Top with my raspberry bliss balls and fresh blueberries for a picture-perfect special occasion cake.