Photo: Masha Davydova
Today’s cake is from Anya Kassoff, who was born in Russia but lives in Florida where she writes her healthy cooking blog Golubka. (Fun fact: golubka means “dove” in Russian.) Her first cookbook, The Vibrant Table, was published this year through Roost Books and features 100 "always vegetarian, mostly vegan, gluten-free, and sometimes raw" recipes.
Kassoff’s Wild Blueberry Daisy Cake is not only gluten-free, it’s raw: the batter consists of dates, coconut oil, almond pulp, and fresh blueberries and is frozen, not baked, in order to solidify. Dehydrated coconut “daisies” with mango-purée centers decorate the exterior of this healthy treat.
Get the recipe: Wild Blueberry Daisy Cake