View Full Version : Raw cake recipes?
05-25-2006, 08:29 AM
Does anyone have any good raw cake recipes that dont need a dehydrator please? I dont have a dehydrator!! I need cake lol!! I think I am a cake-aholic lol :D
Love Seren x
05-25-2006, 09:15 AM
Raw Priestess' Chocolate Cake
Special Equipment: food processor
2 cups almond meal (left over from making almond milk)
3 1/2 cups carrot pulp (left over from making carrot juice)
3/4 cup tahini
1 1/2 cup carob powder (or cacao powder if you like)
1 1/2 cup fresh young coconut meat (shreaded)
1 cup medjool dates (pitted & soaked)
1/2 cup hazelnut oil
1 T vanilla extract or 1 whole vanilla bean (scraped)
dash of Celtic sea salt
Blend almond meal, carrot pulp and carob powder in food processor until well blended, add tahini and coconut meat, continue blending. Divide into sections, and blend in the remaining ingredients, continue to mix toether until all is mixed well, this may take quite a few times in your food processor.
Divide the cake mixture in half.
take 1/2 of the mixture, and form into a round bottom layer of cake, you can form in a springform pan if you like, if you wish to make a really tall cake, put this bottom layer in the freezer until firm.
1 cup raspberries
1 cup dark raisins
Blend raspberries and raisins in a food processor until chunky, but blended. (if you let this sit an hour or so before eating, it really gets thick and gooey.) then spread on top of bottom cake layer.
Put the second layer of the cake on top of the fruit mixtur, and form into a cake. if you wish the cake to be tall, place this into freezer to keep firm.
3 cups young coconut meat (not dry)
1 cup medjool dates (soaked and pitted)
1/2 cup carob powder (or cacao powder)
2 T oarange juice, or date soak water
blend all frosting ingdients in a food processor until smooth, or if you want it really smooth, blend in a High speed blender, like a Vita Mix.
Spread frosting on cake.
tips, if you wish to make a tall cake, then freeze the bottom, and then add the fruit section, and refreeze, then add the top section, this way you can keep it tall.
if you want a flat cake, with only one layer, you can omit the fruit layer, or use it to drizzle on top it is up to you.
But this is a decadant chocolate cake, yummy
05-25-2006, 09:37 AM
Thanku so much!! :D Im gonna make this asap - dying for cake :o !! lol
Ur so kind :) !!
x x x
05-25-2006, 09:42 AM
Thank you for the recipe Rawpriestess! Sounds wonderful... you know what my next uncooking project will be!
05-25-2006, 10:21 AM
I really don't like tahini, but it is in lots of recipes. What would be a good substitute for it?
05-25-2006, 10:25 AM
Hi leavamsg, you could use soaked cashews with a little coconut oil
like 3/4 cup cashews and pour in enough oil to fill in the gaps in the nuts, that should work, you can't taste the tahini at all, it's a texture thing.
But try the cashews or you could use pinenuts or even mac nuts too, I would add the extra coconut oil though, it makes this so rich and decadant.
05-25-2006, 10:53 AM
Thanks RP ... I'll try that!
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.