I have another Bliss Ball Workshop coming up this weekend and last weekend I was in full on recipe development mode last weekend which included making loads of Bliss Ball mix... but I fancied a different presentation to the norm to change things up a bit and so the 'Bliss Cake' was born.... Oh My Gosh..... a touch of heaven on earth!!
Whaaaaaaa.... Why have I not create this before!
I love eating raw cakes BUT I am not typically big fan of making them, simple because of the time it often takes to make and freeze the different layers and also because they are often very neat and super slick and well, I guess I am a little more rough around the edges ;-) Basically, I like to keep things as simple and as quick as possible!
So this beauty ticked those boxes for sure. Be warned if you make it, it is VERY yummy and VERY moreish and a little slice is very rich and will go a long way! As with blss balls themselves, you could literally make any cake base and then decorate with any toppings... as you can see I added as many colourful things as possible (I was trying out new freeze dried fruits from RealFoodSource at the time).
My base was a blend of dates, almonds, raw cacao and a touch of orange extract.
Other great options could be..... these turkish delight balls, these 'cake like' truffles, or a gingerbread slice. Or why not try a double-decker cake and layer it up- it will barely take any longer as you could just make the full mix without any cocoa, divide in half and add cocoa to the second half, press the first half into the plan followed by the second.
If you wanted to add a frosting, then the raw frosting I used on these mini sweet potato muffins below (full muffin recipe here) would go down a treat! Basically you mash slightly softened coconut oil, with a little syrup of choice and cocoa powder, the spread on top in rough peaks and store in the fridge.
Or this lighter frosting (my classic go-to) uses silken tofu and is a total winner! (it just means the topping is not raw, if you were going for the raw cake thing!)
See... now you understand just how versatile the 'bliss cake' is! It;s going to be my new party piece for sure, I will be able to change up the flavours to suits my recipients favourite on a whim!
Recipe: The 'Bliss' Cake
Makes one 8" cake (or a deeper 6")
- 2 cups medjool dates or soaked and drained deglet noor dates (I use the latter)
- 1 cup ground almonds (or any ground nut/seed base)
- 1/2 cup cocoa (for a non choc option use a little extra dry ingredient)
- 1 tsp orange extract (optional- rose water, mint or almond would be fab too)
- Toppings galore!!!
Simple blend everything together in a food processor, you may need to do this in two batches defending on the side of your processor (mine is a 2 litre Thermomix). You want a fairly smooth texture with no big pieces, some texture if ok as it makes it 'cake'.
Press fairly firmly into a springform cake pan (or a silicone pan works too) then press into lots of amazing toppings. Or feel free to first it (you will need to keep in the fridge if frosted).
Keeps in the fridge for a couple of weeks (unfrosted) or on the counter for a few days.
Let me know if you make your own 'bliss cake' tag me @johodson on Instagram as I'd love to see!