I think this fresh cake is perfect for summer birthdays. Its also really fast to make when you prepare it the day before.
1/2 cup shredded coconut
1 cup sprouted dehydrated buckwheat
2 tbsp water
1 cup gluten free rolled oats
1/2 cup raisins
1 cup dates
In a food processor blend coconut, buckwheat sprouts and oats into flour. Then add dates and raisins and blend until couscous-like consistency. If you use fresh buckwheat sprouts, leave the water away since the sprouts are moist enough. Line a 24-26 cm cake tin with parchment paper and firmly press the base evenly into the tin.
700 g fresh chopped mango (2-3 mangos)
150 g fresh chopped pineapple (or add as much more mango)
100 g raw agave, honey or maple syrup
50 g lemon juice (about 1 lemon)
20 g lime juice (about 1 lime)
pinch himalayan salt
1/2 tsp vanilla powder
3/4 cup melted cold-pressed coconut oil
2,5 tbsp melted cacao butter
12 g guar gum powder
150-170 g chopped strawberries
Blend mangos, pineapple, sweetener, lemon and lime juice, salt and vanilla powder in a high-speed blender until smooth. Add coconut oil, cacao butter and guar gum and blend again, but only shortly that the mixture does not over-process. Then mix strawberry pieces into the mousse by hand. Pour the mousse on top of the base. Cover and set the cake in the refrigerator overnight. If you are in a hurry you can also set it to the freezer for 2-3 hours.