This delightful cake creation was born out of a birthday wish for a treat that not only celebrates but also caters to a variety of dietary preferences. With a crunchy nut crust, creamy cashew layers, and an array of fresh fruits, it’s a wholesome indulgence suitable for the whole family.

While the recipe isn’t overly complicated, do set aside a bit of time, around two hours, to allow the cake to set properly.

For a more intimate gathering, I used a 17 cm diameter cake tin.

Ingredients:

Crust:

• 1 and 1/2 cups mixed nuts
• 1/2 cup pitted dates
• A pinch of Himalayan salt

For the Two Layers:

• 2 cups cashew nuts, soaked overnight in cold water
• 1/2 cup odorless melted coconut oil
• 1/2 cup coconut cream
• 1 and 1/2 cups mixed forest fruits
• 1 teaspoon liquid Stevia (or 2 tablespoons of honey or preferred sweetener)
• 3 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon gelatin
• 2 tablespoons cold water

Begin by sprinkling the gelatin over the cold water in a bowl and let it sit for a while.

Next, process all the crust ingredients in a food processor until well combined. Line your cake tin with baking paper and evenly distribute the crust mixture, gently pressing it down.

Drain the soaked cashew nuts and blend them in a food processor along with the coconut oil, liquid Stevia (or your chosen sweetener), coconut cream, and the soaked gelatin. Blend until a smooth mixture forms.

Divide the cream into two equal parts. Leave one part in the food processor. Add the forest fruits and blend until well combined. Pour this mixture into the cake tin and refrigerate for 5-10 minutes.

While that sets, add the lemon juice and lemon zest to the remaining cream and mix it manually. Gently sprinkle this layer over the existing two and refrigerate for an additional hour. If you’d like, top it off with a few extra forest fruits and a sprinkle of lemon zest.

Rest assured, the end result will be a delicious and nourishing delight! If you prefer a sweeter taste, feel free to adjust the sweetness to your liking.

This recipe is in accordance with the Specific Carbohydrate Diet, Ketogenic Diet, GAPS Diet, and is suitable for those on a gluten- and casein-free diet.