Raw cakes are becoming rather popular on the blogosphere, since it’s nearly Spring or Summer in the northern hemisphere. For us here in the South it’s time for long johns, stockings, mittens and furry caps, but that doesn’t mean we don’t also crave the delight of raw treats, especially when one is nicely puffed with adequate fluffy clothing. My MIL is also on some sort of anti-carb vibe at the moment, so I thought I’d practice my raw cakes, since one hardly needs an excuse to try new things, but it certainly helps! 😉 The balance is of course difficult between anti-carb and my FIL’s diabetes, but portion control and natural sugars are the way to go, methinks! This delightful, quick and easy cake is just something snappy to pull together when you have five minutes here and there, but it can be modified (and you can bet I’m planning on exploring this raw cake world much more thoroughly…for science (and my rumbling belly).
Raw almond date apple cake!
Disclaimer: some hard-core persons might claim it’s not raw if there’s boiling involved, but I’m an innocent n00b.
- You will need a 12cm diameter release cake tin.
- See instructions for soaking times
- 1/3 cup dried dates
- 1/4 cup almonds OR salted peanuts
- cinnamon & ginger
- enough “milk-free” chai tea to cover
- 1/3 cup dried apple rings, soaked
- 1/4 cup cashews, soaked
- 1/4 tsp NuNaturals vanilla liquid stevia drops
- 1 TBSP agave syrup
- 2 TBSP soy milk (add 1-2 extra tablespoons if you want a creamier consistency)
- optional: 1 TBSP coconut oil, melted
- 1/3 cup dried dates, soaked
- 2 TBSP cacao
- 1/4 cup avocado
- 1/4 tsp NuNaturals peppermint liquid stevia drops
- optional: 1 TBSP agave syrup
- 2 TBSP lemon juice
- Soak all the relevant dates, apple rings and nuts, except the base, for at least 4 hours. Soak the apple rings for an hour (I let mine waft about in Rooibos tea). I left mine overnight in teacups scattered across the kitchen. :p
- For the base put the almonds and dates in a non-stick pot or just a normal pot, cover with the warm chai tea (minus teabag) and boil on medium-high for 15 or so minutes until all the water has pretty much been absorbed. It will get nice and sticky! Place this in a food processor with your spices and process it till somewhat broken down BUT with some bits left for crunch.
- Press down the base ingredients onto the bottom of your 12cm round dish, smoothly & evenly.
- Blend your filling ingredients til rather smooth. You can add more soy milk if you want it uber creamy, as well as the optional coconut oil. I liked mine a bit textured so I didn’t go too crazy.
- Spoon your filling into the dish, smoothing it out.
- Blend your topping, adding the extra agave syrup if necessary. Spread onto the top of your filling, smoothing it out.
- Place your cake in the freezer for 40 or so minutes until the top is firm. I would recommend keeping it in the freezer and taking it out 5 or so minutes before serving. It really tastes best with an icy bite to it! 😀
I really enjoyed this! The dried apple rings lighten up the middle, but at the same time help make the filling a bit creamy because of its squishy nature when soaked. Fair warning however – try and find dried apple rings without too many wild and dangerous preservatives – Man-thing seemed to have a bit of an allergic reaction when eating them clean, and it’s the only real explanation that we can think of, which sucks! 😦
So there you have it – quick and easy, and a rather delicious treat to have lying around in the house for when baking just isn’t an option! The internet, however, is full of powerful and dangerously delicious looking recipes, so despite my pledge to calm down on the baking, I’ve already got plans lined up for after work today. Le sigh! :p