Be More birthday cake


The recipe uses a 16 cm round mold and the amount makes about 8 pieces.



For decoration:

Fresh raspberries, 1/2 raw bar, rose buds



  • First, crush the almonds in a food processor.
  • Cut the raw bars into smaller pieces and add to the nuts, process until the mixture is consistent.
  • Add salt and melted coconut oil, mix again and pour into the cake mold. Press the bottom evenly. Put in the fridge.


  • In a glass or small bowl, mix together 30 ml of milk, collagen and superfood mix, maple syrup and lemon juice. Mix with a whisk until smooth so there are no lumps.
  • Pour the yogurt, pre-made mixture and vanilla into a large bowl. Mix or blend until smooth.
  • Now measure 220 ml of milk and agar-agar into a thick-bottomed cooking vessel, stir until the agar-agar is dissolved.
  • Put the pot on the stove and heat it to 90 degrees, stirring constantly, boil for 1 min and remove from the stove. If the yogurt bowl is room temperature, pour the agar-agar mixture into the yogurt mixture while mixing, but if it is still cold from the refrigerator, it is better to slowly add the yogurt mixture to the agar-agar amount in the cooking vessel, so that the agar-agar does not start to gel immediately.
  • Finally, add the raspberry pieces and immediately pour the mixture into the bottom of the cake pan.
  • Put the cake in the fridge to harden. You can wait overnight or keep an eye on it as it has set (about 2 hours) to safely remove the mold and decorate the cake.

Recipe author: Kersti Kuuse (@my_life_my_treats)

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