Pink Lolly Bag Happy Cake {Recipe Makeover}

pink lolly cakeHappy Birthday to us! Haaaapy Birthday toooo us!

Happy Birthday dear TalesofaKitcheeen! (You are now officially 3000 Facebook fans old!)

All kidding and singing aside, I am celebrating this blog & all of you today! I am also buzzing with excitement and anticipation because something pretty cool will happen in the very near future. And what better way to celebrate happiness and excitement than with a pink happy cake! Yes, that’s right, I made you a happy cake.

Smooth and creamy, sweet in a mild caramel-chocolaty way, with subtle minty and floral hints, this makeover cake is made with powerful ingredients, full of nature’s goodness. And it literally packs a rainbow of nutrition!

pink lolly cakepink lolly cakeThe idea for the cake was sparked by a Masterchef creation/challenge which you can find here. Ever since I saw that cake, I could not stop thinking about it. I was never a fan of lollies but, somehow, the idea of those minty, chocolaty, creamy layers crawled into my brains and did not leave for weeks. I knew I had to give it a go. I also knew I had to fiddle with the recipe, to make it wholesome and light. Because thatโ€™s what I do.

pink lolly cakeSo I added my own twist to it and this is what I ended up with: a cake full of raw nuts, raw seeds, dry fruits and spices, coconut, fresh mint and lemon, ripe avocados, fresh beetroots and dried lavender buds. What a concoction! What a feast for the taste buds and our bodies!

pink lolly cake linseed sunflower seedspink lolly cake beetroot avocadoIt takes a bit of time to make (we’re talking about 5 layers and a glaze), but it is so worth it. Especially if you decide to make it for a birthday party or a family celebration of the sorts. The layers are: an almond walnut base, a crunchy caramel thin layer, a minty coconut layer, a chocolate ‘ganache’ layer, a floral lavender white layer and a pink beetroot frosting. Makes your head spin a bit, no? It’s so GOOD.

pink lolly cake

pink lolly cake

Pink Lolly Bag Happy Cake
Author: TalesofaKitchen
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 8-10
  • For the base:
  • 1/3 cup almonds
  • 1/4 cup walnuts
  • 1/3 cup sunflower seeds
  • 2 TBSP linseed meal
  • 1/3 cup sultanas
  • 1/3 currants (or more sultanas)
  • For the 2nd layer (crunchy caramel):
  • 1/2 cup date paste (soaked dates, drained and blended until smooth)
  • 1/3 cup crushed pistachio nuts
  • 1 T cacao powder
  • pinch of nutmeg
  • For the 3rd layer (minty-creamy-coconut):
  • 1 cup coconut shreds
  • 1/2 cup cashew nuts
  • 1/2 cup almond milk (or other nut milk)
  • big handful of fresh mint
  • 2 TBSP coconut oil
  • 2 TBSP liquid sweetener of choice (raw honey, pure agave)
  • 3 TBSP fresh lemon juice – Meyer if available (+2-3 TBSP water, only if needed)
  • For the 4th layer (chocolate ‘ganache’):
  • 2 medium avocados
  • 4 TBSP date paste
  • 3 TBSP cacao powder
  • 1 TBSP coconut oil
  • zest of 1 mandarin
  • pinch of cinnamon
  • For the 5th & 6th layers (floral lavender & frosting) make a common base mix of:
  • 1.5 cups macadamia nuts, soaked for 2 hours and drained
  • 1.5 cups coconut shreds
  • 1 cup almond milk (or other nut milk)
  • To finish the 5th layer (floral lavender):
  • 1/3 of the macadamia-coconut mix above
  • 1 tsp dry lavender buds (see not below)
  • 2 TBSP sweetener of choice (raw honey, pure agave)
  • 1 TBSP coconut oil
  • 1/4 tsp vanilla extract
  • 3 TBSP fresh lemon juice – Meyer if available
  • 4 TBSP water
  • To finish the 6th layer (frosting):
  • 2/3 of the macadamia-coconut mix above
  • 1/4 cup peeled and chopped beetroot
  • 1/2 cup dry cranberries
  • 5 TBSP fresh lemon juice – Meyer if available
  • 5 TBSP water
  • 2 TBSP sweetener of choice (raw honey, pure agave)
  • 2 TBSP coconut oil
  1. To make the base, add nuts and seeds to a food processor and blitz until it gets crumbly. Add dry fruits and blitz until it gets sticky. Press into spring form pan and place in freezer.
  2. To make the crunchy caramel, combine ingredients in a bowl and mix with a spatula. Scoop mix onto the base and return to freezer.
  3. To make the minty-creamy-coconut layer add all ingredients to a high speed blender and whiz until you get a smooth texture. Taste and adjust sweetness (or minty-ness) if needed. Scoop onto the caramel layer and return to freezer.
  4. To make the chocolate ‘ganache’ add all ingredients to a high speed blender and process until it becomes silky smooth. Scoop this into the minty layer and return to freezer.
  5. To make the final 2 layers, add macadamia nuts, coconut shreds and almond milk to blender and process until it becomes creamy and smooth.
  6. Scoop out 2/3 of the mix and set aside.
  7. Add to blender the rest of the ingredients for the lavender layer and continue to process until they’re incorporated. Scoop this onto the chocolate ‘ganache’ layer and return to freezer.
  8. Return the remaining 2/3 of the macadamia mix to the blender and add the rest of the ingredients for the frosting. Blitz until they’re all incorporated and you get a bright pink creamy mix. Scoop this onto a bowl and set aside for 15 minutes, until the cake firms up a bit.
  9. Once the cake is firm, spread the frosting all over – sides and top. I used a spatula to level the frosting, but other than that, no rules.
  10. Place the cake in the fridge, covered, and allow to set for 1 hour or so.
Be careful where you get your lavender buds from and make sure you clean and dry them well before using them in food, to eliminate any potential chemicals used to grow the plant. * The blender needs to be cleaned after making each cake layer.


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