RAW RAINBOW CAKE

This cake is full of zinc , iron and antioxidants .
There is no cooking involved .
First you need to soak 2 dried figs and 4 pitted dates in water overnight  or alternatively let them soak for a minimum of 5 hours .
Now decide on the shape of the cake you want , I used a 23cm round loose base pan , it was too big , next time I am going to use a smaller cake pan .
First off we start with the purple layer.
 Blend together a good handful of blueberries , 3 cups of almond meal ,and the 2 figs that have been soaking , add 1/3rd of  a cup of the water that you soaked the figs and dates in, and 1/3 cup of  a cup of coconut oil.
When combined press this into the base of your cake pan , smooth the top and edges best you can .
Place this in the freezer for 20 minutes , it needs to be firm to hold its shape as you add the other layers.
Now prepare the batter for the other layers.
Blend together 4 cups of almond meal , 2 cups of  granulated nuts . the 4 dates that have been soaking , 2/3rds of a cup of coconut oil., 1 tin of coconut cream .
Once combined , divide the batter into 3 portions .
To make the green layer , add 3 drops of green imitation food colouring .(.the colouring  is optional ), and  1 avocado, mix to combine .
Now layer this over the firm purple base , and place back in the freezer .
To make the pink layer , add 1 small grated fresh beetroot to one of the batter portions . Stir through .
Add this on top of the green layer once it has firmed in the freezer.
Now prepare the 3rd batter portion , simply add 1 dsp of turmeric  and 1 tbs of honey  ( the honey is optional ) and mix to combine .
Repeat the layering process ,freezing between each layer .
Remove the cake from the pan and place in the fridge to soften just before serving .

Scatter with sliced glace cherries to serve. (Optional )

This was my first attempt ...the layers are difficult to smooth but next time I will know what to expect and using a slightly smaller pan would make the layers thicker and visually more attractive .In my favour the flavours are true and it is most suitable for vegans and seriously health conscious  people .
The raw cake is gluten free and suitable for diabetics .