Ellie's Raw 5 layer Rainbow Birthday Cake Recipe

Ellie's Raw 5 layer Rainbow Birthday Cake Recipe


Store in the freezer
Vegan Vegetarian Dairy Free

This raw retro vegan cake creation is beautiful and really a marvel of cake engineering. It also contains a whole army of 23 super healthy ingredients! The benefits of this raw cake are that it is naturally sweet but also very good for you. Containing fruit powders, nuts and some surprising additions, it will certainly wow all who see and taste it. Ellie has put a lot of work into creating this amazing cake and it isn't a quick recipe to complete. Upon completion, not only will you have produced a sweet superfood masterpiece but you’ll also not feel so bad if you consume the whole thing!



  • Spatula/Spoon
  • High powered Blender/Food Processor
  • 16cm/6" Springform Tin
  • 4 Bowls
  • Freezer

  1. Simply blitz the ingredients together in a food processor until they make a dough.
  2. Press this into a 16cm/6" deep lose bottom or springform tin.
  3. Set aside


  1. Blend up all the ingredients for the main filling until creamy and smooth.
  2. Divide the mixture between 4 bowls, as evenly as possible.
  3. Blend up one of the bowls of the main filling with all the ingredients for layer 1 until well mixed and smooth.
  4. Pour over the base.
  5. Give the tin a little tap to ensure the layer is spread nice and evenly.
  6. Pop it into the freezer for 20 minutes.
  7. When nicely chilled, blend another bowl of main filling ingredients with the layer 2 ingredients.
  8. Follow the same steps for each of the bowls of main filling and the layer ingredients until you have filled the cake tin with all four layers.
  9. Pop it into the freezer for around 4-5 hours to set.
  10. Remove from the freezer 20-30 minutes before you wish to serve it, so it is easy to remove from the tin.
Raw Rainbow Cake Indigo Herbs Raw Rainbow Cake Indigo Herbs Raw Rainbow Cake Indigo Herbs

Why not add a little Raw Organic Cacao Powder or some other Fruit Powders into the cakes layers? 

10 March 2015 - 2:51pm