Raw Vegan Immunity Layer Cake

By Chef: Summer Sanders
Posted: April 26, 2017


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New era desserts… desserts that heal the body and make the “inner child” happy too. This recipe is  loaded with healthy vegetables and fruit.  It’s so healthy in fact that you can eat it for breakfast! Garnished with plenty of  local bee pollen – an incredible superfood rich with B vitamins and enzymes that’s been shown to boost the immune system and help with seasonal allergies. Bliss out!

Yield: 8 slices


  • 1 cup macadamia nuts
  • 1 cup hazelnuts
  • 1 tablespoon raw honey or 5 dates
  • ½ teaspoon vanilla bean
  • ¼ teaspoon salt
  • ½ cup coconut oil
  • 2 carrots, shredded
  • ¼ beet, shredded
  • 1 banana
  • 1 apple shredded
  • 2 cups raw cashews (soaked)
  • 1 cup coconut oil
  • 1 tablespoon cinnamon
  • ½ teaspoon scraped vanilla bean
  • 1 tablespoon bee pollen
  • ¼ cup raw honey
  • 1 teaspoon salt
  • 1 cup coconut oil
  • 1 cup cashew
  • ¼ cup water (more as needed)
  • ¼ cup raw honey
  • 2 tablespoons bee pollen


  1. In your food processor combine macadamia nuts, hazelnuts, raw honey or dates, vanilla bean, salt and coconut oil. Pulse until cookie dough consistency forms.
  2. Wrap a 9-inch springform pan with saran wrap and then press the crust into the bottom and even onto the sides if you like.
  3. For the filling, combing a shredded carrots, shredded beats, apple, banana, cashews, coconut oil, cinnamon, vanilla bean, bee pollen, salt and raw honey in your vitamix. Blend until it’s just creamy enough, not overly blended, there should be a bit of texture still.
  4. Pour into the crust and place in the freezer.
  5. For the topping, blend coconut oil, cashews, water and raw honey on high in the vitamix. Blend until very creamy and then pour onto cake.
  6. To swirl, take a tooth pick and make a looping motion all around the cake. Top with bee pollen.
  7. Set in the freezer for at least 4 hours