Raw cake principles
- Why cashew cream works: Soaked raw cashews blended with coconut cream and coconut oil create an emulsion that sets firmly in the refrigerator or freezer. The fat content from coconut oil (solid below 24°C) and cashew fat provides structure. This “cheese” layer is the vehicle for spirulina — the fat assists phycocyanobilin dispersion, the cream flavour masks any spirulina notes, and the green colour is beautiful against a dark chocolate base.
- Chocolate ganache temperature rule: Dark chocolate melts at 45–50°C and must be cooled to 35°C before pouring over or touching a spirulina-containing layer. At 35°C the ganache is still pourable but will not conduct enough heat to the spirulina layer to degrade phycocyanin. Use a thermometer. Pour in a thin, quick layer to minimise heat transfer.
- Freezer vs refrigerator setting: Freeze raw cakes for 2–4 hours to set quickly; then store in the refrigerator. Serve cold from fridge. Remove from freezer 20–30 minutes before serving for optimal texture. Phycocyanin is fully stable at –18°C.
Recipe 1: Spirulina raw cheesecake
Makes one 18 cm round cake (serves 8–10).
Base:
- 150 g Medjool dates, pitted
- 100 g almonds, blended to a coarse flour
- 2 tbsp cacao powder
- Pinch of sea salt
Filling:
- 300 g raw cashews, soaked 4 hours, drained
- 160 ml full-fat coconut cream
- 80 ml coconut oil, melted and cooled to room temperature
- 3 tbsp maple syrup
- Juice of 2 limes
- 8 g spirulina powder
Process dates and almonds to a sticky dough; press into a lined tin. Blend cashews, coconut cream, coconut oil, maple syrup, lime juice, and spirulina until completely smooth. The lime acid brightens the spirulina to a vivid teal-green. Pour over base. Freeze for 3 hours. Transfer to fridge. Serve cold.
Recipe 2: Matcha–spirulina tart
Makes one 24 cm tart (serves 12).
Base:
- 120 g pecans
- 80 g rolled oats
- 100 g Medjool dates
- 2 tbsp coconut oil
Filling:
- 250 g raw cashews, soaked, drained
- 120 ml coconut cream
- 3 tbsp maple syrup
- 60 ml coconut oil, room temperature
- 6 g spirulina powder
- 2 tsp matcha powder
- Juice of 1 lemon
Press base into a tart tin with removable base. Blend all filling ingredients until perfectly smooth. The double green from spirulina and matcha creates a deep, rich forest green. Freeze for 2 hours before removing from tin. Decorate with edible flowers or sliced kiwi (vitamin C alongside spirulina iron — functional as well as decorative).
Recipe 3: Chocolate–spirulina slice
Makes a 20×20 cm slab (cuts to 16 squares). Distinct layers.
Base:
- 200 g dates
- 80 g walnuts
- 3 tbsp cacao powder
Spirulina layer:
- 200 g raw cashews, soaked, drained
- 100 ml coconut cream
- 60 ml coconut oil, room temperature
- 2 tbsp maple syrup
- 5 g spirulina
- Zest of 1 lime
Chocolate top layer:
- 80 g dark chocolate (70%+), melted and cooled to 35°C
- 2 tbsp coconut oil, melted
Press base into a lined tin; freeze 15 minutes. Blend spirulina layer; pour over base; freeze 90 minutes. When spirulina layer is firm and cold, verify chocolate is at 35°C; pour chocolate layer thinly and quickly. Return to fridge. Slice while cold with a warm knife.
Recipe 4: Lemon–spirulina bars
Makes 12 bars. The lemon-spirulina combination is among the most palatable for spirulina sceptics.
- Base: 100g almonds + 80g dates + 1 tbsp coconut oil
- Filling: 200g soaked cashews + 100ml coconut cream + 50ml coconut oil + zest and juice of 3 lemons + 3 tbsp honey + 5g spirulina
The high lemon acid content (pH 3–4 in the filling) produces a vivid teal-electric green with intense brightness. The acid-spirulina colour reaction works in your favour aesthetically. Lemon and spirulina is a well-established flavour pairing where citrus completely dominates any residual spirulina taste.
Recipe 5: Layered mango–spirulina torte
Two-colour layered effect: bright orange mango layer over vivid green spirulina layer.
- Base: 100g macadamias + 60g dates + 1 tbsp coconut oil
- Spirulina layer: 150g soaked cashews + 60ml coconut cream + 40ml coconut oil + 2 tbsp maple syrup + 4g spirulina + juice of 1 lime
- Mango layer: 200g frozen mango, thawed + 80g soaked cashews + 40ml coconut oil + 2 tbsp maple syrup + zest of 1 lime
Set spirulina layer first (freeze 90 min), then pour mango layer over. The visual contrast of orange over green is striking on cross-section. Each serving provides approximately 0.5 g spirulina per 100 g slice at standard portioning.
Storage and phycocyanin stability
- Refrigerator: 5–7 days; phycocyanin stable at 4°C
- Freezer: up to 2 months; fully stable; slice before freezing for convenient individual portions
- Do not leave at room temperature above 24°C for more than 2 hours (coconut oil softens)