FOOD

Smoothie Cakes 4 Ways

For a lighter alternative to cheesecake try one of these four smoothie cakes made with fresh fruits and vegetables.

FOOD

Smoothie Cakes 4 Ways

For a lighter alternative to cheesecake try one of these four smoothie cakes made with fresh fruits and vegetables.

Ingredients

Cake Base

  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt
  • 1/4 cup frozen raspberries
  • 4 fresh strawberries
  • Chopped macadamia nuts

Smoothie Filling

  • 2 cups raspberries
  • 1/2 cup strawberries
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons macadamia nuts
  • 2 tablespoons maple syrup
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice

Steps

Cake Base

  1. In a food processor, add walnuts and blend until coarsely ground. Add coconut, dates, coconut oil and salt, and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.

Smoothie Filling

  1. In a blender, add all smoothie ingredients and blend until smooth. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Arrange raspberries, strawberries and macadamia nuts over the top before serving.

Ingredients

Cake Base

  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt

Smoothie Filling

  • 2 cups banana
  • 1/2 avocado
  • 1/2 cup pineapple
  • 1 cup spinach
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon spirulina
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • For the decoration topping:
  • Shredded coconut
  • Mint

Steps

Cake Base

  1. In a food processor, add walnuts and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.

Smoothie Filling

  1. In a blender, add all smoothie ingredients and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish with shredded coconut and mint, then serve.

Ingredients

Cake Base

  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt

Smoothie Filling

  • 2 cups mango
  • 1/2 cup pineapple, chopped
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2 teaspoons turmeric
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • For the decoration topping:
  • Frozen mango shapes
  • Edible marigold and nasturtium flowers

Steps

Cake Base

  1. In a food processor, add walnuts and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.

Smoothie Filling

  1. In a blender, add all smoothie ingredients and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish and serve!

Ingredients

Cake Base

  • 1/2 cup walnuts
  • 1/2 cup unsweetened, shredded coconut
  • 6 soft dates, pitted
  • 1 tablespoon coconut oil, softened
  • Pinch of sea salt

Smoothie Filling

  • 2 cups blueberries
  • 2 small roasted beets
  • 1/2 cup coconut butter
  • 2 tablespoons coconut oil
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • For the decoration topping:
  • 1/4 cup frozen blueberries
  • 2 tablespoons chopped fresh blueberries
  • Edible lilac flowers

Steps

Cake Base

  1. In a food processor, add walnuts and blend until coarsely ground. Add remaining ingredients for the cake base and pulse until the mixture comes together. Press into a cake tin, and set aside in the refrigerator.

Smoothie Filling

  1. In a blender, add all smoothie ingredients and blend into a smooth puree. Pour ingredients over the crust and freeze until set, about 2 1/2 hours. Garnish with blueberries and edible flowers.