love, Love, LOVE Summer Fruit Season!!

Jumble Berry Upside Down Cake

With all the berries and summer fruit coming into season, this little cake has been on my mind. It is sooo good and a huge favorite in our house.


With summer around the corner, this dessert will make you a star with friends and family.
It's super easy and so much better than any cake with processed flour, sugar, milk, and butter and no baking! Actually forget I even mentioned all those because it takes very few ingredients and little set up time to have something absolutely delicious!

Get ready because everyone will be asking for the recipe. It's that good!

Prep time is about 10 minutes total and set up is 1/2 hour to overnight, so great to make ahead of time for a party. I have found that a little longer set up time is better.

Total Ingredients:

sea salt, coconut, strawberries, walnuts, agave, blueberries, raspberries, dates

For Shortbread Crumble:

sea salt, unsweetened coconut, walnuts, dates.

Ready to Assemble:

These berries could have been mushed up and sweetened a little more- so taste while making.

Ready to Serve:

Note: I increased the recipe by half to accommodate a larger pan.

I did a pattern with just strawberries on top and the blueberries and raspberries in the bottom layer, so it's not quite as jumbled but that's the beauty of this recipe. 

Plus you can use any kind of fruit that fits your fancy or season for this. Always a winner!

Don't forget this for 4th of July picnics.

The colors are just perfect.

Recipe from Jennifer Cornbleet 

author of Raw For Dessert 

Yield: one 6-inch cake (8 servings)

For Filling:

1 cup fresh blueberries

3/4 cup fresh raspberries

3/4 cup sliced fresh strawberries

1 tablespoon light agave syrup

2 1/2 cups Shortbread Crust (see next recipe)

1. Place the berries and agave syrup in a medium mixing bowl and toss to combine. Let sit for 5 minutes.

2. Line a 6-inch cake pan with a parchment-paper round. Place half of the berries on the paper. Top with

half of the Shortbread Crust, distributing it evenly. Press down with your hand to compact. Repeat with the

remaining berries, and then cover with the remaining crust.

3. Chill in the refrigerator for at least 30 minutes or up to 12 hours before serving.

To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on

the cake pan. Invert, then lift the pan off. Remove the parchment round.

Covered with plastic wrap and stored in the refrigerator, Jumble Berry Upside-Down Cake will keep for 2 days.

Shortbread Crust

Yield: 2 1/2 cups

1 cup unsweetened shredded dried coconut

1 cup raw walnuts (unsoaked)

1/4 teaspoon salt

6 pitted medjool dates

1. Place the coconut, walnuts, and salt in a food processor fitted with the S blade. Process until finely

ground. Add the dates and process until the mixture begins to stick together. Don’t overprocess.

Stored in a sealed container, Shortbread Crust will keep for 1 month in the refrigerator or for 3 months in the freezer. The crust doesn’t need to be thawed before using.

It took summer fruit season to get me out of hiding. Sorry I went MIA but I promise to share more of my adventures of getting raw and getting healthy.