View Full Version : Nut-Free Cake Recipe Wanted
05-05-2008, 09:16 AM
Is there a way to make a nut-free cake? I'd love to know. Lately nuts just knock me out, but it would be sad not to have a cake to eat at my wedding. Seeds aren't a good sub as they knock me out too. Thanks!
05-05-2008, 10:01 AM
I am thinking maybe fruit pulp.. I made one saturday that only used 200g of nuts, it worked pretty well.
Hmm.. maybe have a play with some of the pulp based recipies.. with a fabulous icing.. should work nicely..
When is the wedding?? I am happy to have a play about with some ideas n get back to you with any that work
05-05-2008, 10:03 AM
That sounds great! It's June 27th, so you have a few months :) Thanks so much!
05-10-2008, 03:28 PM
I haven't yet tried this, but whileperusing recipes I thought of you Raene.=)
05-10-2008, 03:42 PM
I don't know if this helps you, but once I ate a cake made of fruit salad and with a frosting of avocado mixed with banana. Maybe you can try to make kind of a syrup that holds the fruit together in a form and frost it with tha avocado frosting flavoured with vanilla or something.
05-10-2008, 07:35 PM
Ooh, thanks, maybe I could just do the filling and firm it up enough to be cake-like. Hmm...sounds strange though, olives?? lOl.
05-11-2008, 04:39 AM
Ok, I'm assuming that coconut is still on the cards, so here's a favourite recipe of mine that I adapted from my chocolate coconut bounty cake.
You can use any fruits to layer in between the coconut ice layer, but I love to use stone fruit or berries, in particular cherries.
I use a springform pan, and put a coconut ice layer down first, then alternate with the fruit.
This recipe lends itself to building height, which is nice for a wedding cake (Congrats by the way!).
Coconut Ice Layer
3 cups of organic desiccated coconut
½ cup of coconut oil
½ cup of agave nectar or other raw sweetener
enough water to ‘wet’ the coconut
pinch of fine ground celtic salt
To make the coconut ice layer, place the desiccated coconut into a large mixing bowl and drip enough water in so that when it is stirred in, the coconut is slightly wetted and becomes a little fluffier. Add the coconut oil (if room temp is cold and oil is solid, sit container in a bowl of warm water until oil is liquid or semi liquid).
Stir in thoroughly. Add the pinch of salt and sweetener and stir thoroughly.
Place spoonfuls of the coconut mixture onto the fruit layer in the springform pan, smoothing it down with a spatula or the back of a spoon until it is an even layer.
Next comes another layer of fruit, and so on until the desired height is achieved.
You can have the last layer as a coconut ice one, and when you take the cake out of the springform pan, you can cover the sides with coconut ice too. Or you could cover the whole thing with raw coconut cream a la Vanessa Sherwood's Banana Coconut Cream pie (I LOVE that recipe!). Vid below.
The whole thing would look VERY wedding like!
hope this helps, you needn't go without on your special day. If this recipe doesn't suit, I'm sure someone else has a great idea.
p.s. forgot to add that I use a little lemon or lime juice for the fruit to stop it browning.
05-11-2008, 06:57 AM
You could make a fruit pie. There's a good recipe for an apple on in Alissa's book. But there would be some nuts in the crust. Or you could make chocolate pudding my favorite recipe for that is from raw food made easy for one or two people and it's with avocado not nuts. are you looking for no nuts at all or just less nuts. i'm thinking nut crust with fruit filling.
05-11-2008, 09:48 AM
Assuming your going for NO NUTs at all!
is coconut okay?
the cake I have in my freezer was mainly Apple,lemon, asian pear
it had 200g almond but sure that cud be dropped..just finding the right sub for it.
The coconut ice layer cake does sound wonderful :D
05-11-2008, 11:27 AM
Yup, coconuts are fine :)
05-14-2008, 03:22 PM
Just was watching the apprentice..and saw an amazing looking cupcake wedding cake...see picture
Okay so you do the cake on top..SAD and about 30-50 raw cupcakes all around
small portion.. gorgeous frosting.. bitesized..magic!!
oooo... I think it would work a charm
Heres some recipies
Cud sub nuts for coconut and asian pear pulp..sorted..
or indeed have some nut ones, with a certain colour frosting so you know..
Sub almond milk for hemp milk and its NUT FREE
Could use standard truffle recipie -- Coconut macaroon
also do some superfood fudge ones.. or Superfood fudge "flowers" --using some fancy molds
Lots and lots of edible gorgeous flowers all over...
Oooh..cud be like a feast of raw bitesized goodies!! but in that layout..too awesome..
Let me know what you think :D
05-15-2008, 12:30 PM
You're great! I made those cupcakes from Gone Raw and they're super nutty but tasty for SADs. I bought a cupcake stand like this http://www.amazon.com/Cupcakes-Wilton-Company-Cupcake-Stand/dp/B00076TPLW/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1210872559&sr=8-1 that we'll use. I'll check out that minty recipe and see if I can adapt one of the other. Thanks so much!!!
05-15-2008, 12:36 PM
So glad you like.. I just think visually it will be stunning!!!
omg.. I will have a look for more cupcake recipies..
exciting stuff :D
05-15-2008, 10:00 PM
Carrot and Apple Cake with Cream Cheese Frosting
1 Cup Cashews
3 Tablespoons Agave
1/4 Teaspoon Almond Extract
2 Tablespoons Water, Aditional as needed to achieve desired consistency
1 1/2 Pounds Apples, (about 4) corred and shredded
1 Cup Dates, chopped and packed
8 Ounces Dried Apple, (about 2 cup packed), ground*
3 Cups Shredded Carrots, (about 4 carrots)
1/2 Cup Shredded Coconut, unsweetened
2 Teaspoons Cinnamon
1/4 Teaspoon Nutmeg
1. For the frosting: blend ingredients until smooth, adding water as needed. Refrigerate while preparing kuchen.
2. For the kuchen: using your hands or a nutmilk bad, squeeze the apples to remove excess juice, and reserve the juice for another use.
3. Loosely separate the dates. In a large bowl, hand mix the dates, dried apple, carrots, apple, coconut, cinnamon, and nutmeg.
4. Put the mixture in a food processor outfitted with the "S" blade, and pulse to chop. You may need to do this in two batches. Do not over process or the mixture may become wet and mushy.
5. Press the cake into an 8- or 9-inch springform pan or other baking dish. Chill for at least 1 hour to allow it to set.
6. Remove the cake from the springform pan and place it on a large serving plate. Frost the cake then garnish it with 2 tablespoons of coconut.
7. Store in an airtight container in the refrigerator for up to five days.
*To ground dried apple, turn on empty food processor and drop apple pieces in a could at a time while blade is spinning (otherwise they will get stuck).
Source: Rachel Fracassa, Kansas City
05-16-2008, 02:25 AM
Nice cupcake stand!
I'm sure all those cupcakes will look smashing!
Make sure you post photos of any 'test' cakes and the real deal. :)
05-17-2008, 02:03 PM
If I use those little silicone cupcake/muffin holders, do you think it would work out to make mini http://gliving.tv/greenchefs/recipes/white-chocolate-strawberry-cheesecake/ and http://www.welikeitraw.com/rawfood/2005/10/joels_carob_mou.html and do every other one? They would be more like bite sized mousse cups. Yay, nay? :) Thanks for suggestions :) So determined to have all-raw foods at the wedding, can ya tell?
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