S: For me, cooking and baking are like pb&j, eggs and bacon, cheese and crackers. Cooking is my passion, but baking is my pleasure. Add in a cup of creativity, an ounce of foodie-ness and sprinkle of excitedness so that baking becomes the ultimate form of stress relief and service to others. Rarely do I bake for myself, but on the rare occasion I do, I go all out.
Being the perfectionist I am, is it really a surprise that I made my own birthday cake? Because humble brag, I’m not sure I would want anyone else to make my own birthday cake other than, well, me. Plus if I really know myself, I know I wouldn’t want cake for my birthday.
First off, thank you G for allowing me to make the birthday treat of my dreams even though she doesn’t like lavender. True friend. Second, since my birthday is in the heat of summer (literally) it only makes sense to make something oven-less.Third, Happy Birthday to me!
As lavender season and berry season comes to an end, the abundance of both together complete the summer trinity in my preferred birthday cake; lavender, berries, and the color purple. The basis behind my cooking and baking is whole, real foods that make you feel real good and taste REAL GOOD. Thus, this rendition on a summertime raw cheesecake sweetened with a splash of maple syrup and crust made from walnuts and dates gives you all the healthy omega-3s, the healing powers of lavender on anxiety and digestion, and vitamins from the marionberries make it so you really can have your dessert and eat it too!
G: HAPPY BIRTHDAY S! It’s crazy to think that we’ve known each other for five years (!!!) now let alone be living together or doing a food blog! Here’s to many more recipes and adventures together. I hope 23 is everything you dream of, like this cake!
4 oz softened walnuts
6 soft medjool date, pitted
1/2 tbsp cinnamon
2 cup raw cashews, pre-soaked and strained
5 oz. marionberries
1/4 cup maple syrup (add more if you like sweeter)
2 tbsp almond milk
2-3 tsp culinary dried lavender
2 tsp pure vanilla bean powder
¼ tsp salt
1/4 cup crushed pistachio nuts
1/2 Tbsp culinary dried lavender buds
2-3 chopped dates
edible flowers (purchase at farmer’s market)
*other topping ideas include shaved coconut, cacao nibs, toasted walnuts, lemon curd, honey drizzle
1. Line a 4″ springform pan lightly with coconut oil. (If you don’t have a mini springform pan like us, find a cylindrical tupperware with straight sides and line it with plastic wrap. )
2. Put all crust ingredients in a food processor until a sticky crumble is formed. Pulsing helps.
2. Transfer the mixture into a mini 4″ springform pan and press the crust along the base until firm.
3. Place the pan in the freezer while working on the next step.
4. Blend all filling ingredients in a Vitamix or food processor until completely smooth.
5. Pour this mixture over the crust. Smooth out the top.
6. Freeze for 4 hours or overnight.
7. Thaw out an hour before decorating. Right before serving, decorate with marionberries, chopped dates, pistachios, edible flowers and sprinkle with lavender.