Raw Vegan Easter Celebration Cake

Start by lining a 15cm cake tin with parchment. Place all of the ingredients for the base into the bowl of a food processor and blend until the mixture resembles fine bread crumbs. Transfer to the cake tin and press down with the palm of your hand or a spoon until level. Place into the freezer until needed.  

Carefully remove the blade and wipe out your food processor bowl. Rinse and drain the cashews then add to the food processor along with the remaining ingredients, except for the cashew milk and food colouring. Blend until a smooth paste, scraping down the sides and repeating the process if necessary. Add the milk and blend until smooth.  

Weigh the mixture then divide equally by 4. Stir in your food colouring into each bowl until you reach the desired colour. If using natural food powders listed in the notes add 1/4 tsp at a time.  

Remove the cake tin from the freezer then add a one of the coloured layers. Tap the tin until it is evenly distributed across the base. Place into the freezer for 20 minutes then repeat for each coloured layer. If the remaining coloured mixtures begin to thicken place into the microwave for short 10 second bursts until the desired consistency is reached. Once the final layer is in leave to set for 1 to 2 hours.  

Whilst the cake is setting make the nest. Stir together the melted cacao butter and warmed maple syrup. Add the cacao powder, vanilla extract, and Himalayan pink salt and whisk together until smooth. Stir in the desiccated coconut followed by the Vanoffee Mulberries and tip out onto a small plate lined with parchment. Form a nest shape leaving a well big enough to hold the Easter egg then add a handful of Doisy & Dam Dark Chocolate Drops to decorate the outside. Place into the freezer for 15 to 20 minutes until set.  

Once the cake has fully set remove from the tin and place the Easter nest on top. Fill with more Doisy & Dam Dark Chocolate Drops then sit the egg on top.