3 tablespoons maple syrup ( or more for sweeter cake)
1 TBS lemon juice
1 tsp blue spirulina powder ( I used by company www.rawnice.com)
1 tsp pink pitaya powder ( I used by company www.rawnice.com)
raw rainbow coconut sprinkles
To make the crust, blend all the ingredients in a high-speed blender until smooth and thick. Press evenly into the bottom of baking pan lined with parchment paper. You can choose whatever size you like. I used 7 inch in rounds Tall PushPan. Put in the freezer for about 30 minutes.
To make the cream, divide the cashews into 3-4 parts to blend them separately for each color. Use separate bowls for each cashew cream color. Blend all the ingredients in a high-speed blender until smooth and thick, adding extra coconut milk as needed. First blend blue powder, then pink colors, add more or less powders depending on the shade you want for you cake. Wash your blender for each color. Add cherries to the pink powder. Soaking the cashews allows you to blend them for more creamy texture. Spread each mixture color onto your crust, make sure is nice and smooth on the top. Add other colors, have fun. If you want colors to blend use a spoon and swirl a bit. When all the colors are used sprinkle some extra dry powders on the top and create the galaxy look. I also used rainbow coconut sprinkles. If you have extra cashew cream you can make a popsicles or a mini cake. Of course you can add other fruits and natural powers to the white cashew cream to create rainbow colors, possibilities are endless.
Set in the freezer for 6-8 hours to harden.
Take it out of the freezer for about 30 minutes before serving. Decorate with edible flowers.
Cut into slices and serve. And enjoy the beautiful layers when you slice the cake.
Vegan and raw food inspired by the colors and shapes of nature, my travels, art, and my love for cooking. The essence of my food comes from experimenting with my cooking. My food is simple, plant based, and nutritious.