A completely plant-based, rich, smooth and creamy Black Forest Cake. This cake can be made 100% raw if the melted cacao buttons are omitted.
Place all base ingredients in a food processor and blitz for approximately 10 seconds.
Transfer the mixture into a lined cake tin and press down with the back of a spoon to create an even base. Place in the fridge.
Place all middle layer ingredients (apart from the cherries) in a food processor and blitz until completely smooth.
Remove the base from the fridge and spoon the middle layer mixture on top, smoothing evenly across the base with the back of a spoon.
Scatter the slightly thawed cherries over the top of the middle layer. Place in the freezer for approximately 30 minutes.
Place all top layer ingredients in a food processor and blitz until completely smooth.
Remove from the fridge and transfer the top layer mixture on top of the middle layer/cherries. Smooth evenly with the back of a spoon.
Return to the freezer for approximately 60 minutes.
In a pot over a low heat, add the cacao buttons and stir until completely melted. Remove to cool.
Remove the cake from the freezer and drizzle with the melted cacao mixture.
Add fresh cherries on top.
Store in the refrigerator or freezer. If stored in the freezer remove to soften 20 minutes before eating.
20 servings
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