View Full Version : Help cake recipes needed
09-20-2009, 02:44 AM
I'm holding a stall at our Vegetarian Expo and would like to make a raw cake that stays in one piece, isn't expensive to make and is easy. But everything I've tried falls apart. I need to be able to cake pieces off for people to eat. Any suggestions??????????
09-20-2009, 06:25 AM
Not sure if this is out of your budget (it contains lots of walnuts) but it does slice well. The fudge layer is an adaptation of RPs Brownies, which you might want to consider making into balls and coating in desiccated coconut as a good substitute for cake. :)
Chocolate Coconut Bounty Cake (Raw)
Chocolate fudge layer
3 cups of walnuts
3 cups of medjool dates (pitted)
4 heaped tablespoons of raw cacao powder
2 tablespoons of maca powder (optional)
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
1 cup of coconut oil
½ cup of raw cacao powder
½ cup of agave nectar or soaked, blended medjool dates
You will need…
A food processor
A springform pan (or other slice pan lined with baking paper)
Something to smooth down cake layers (the back of a spoon or a spatula)
Baking (or greaseproof) paper to line the bottom of the pan and to roll the fudge
Line the bottom of the pan with baking paper.
To make the chocolate fudge layer, place the walnuts into the food processor, then the dates. Blend into a crumbly mixture. Stop blender and add cacao and maca powders using a spoon to mix the powders into the walnut/date mixture. Blend again stopping when needed to give the mixture a stir so it’s being evenly blended. The fudge mixture is ready when it’s doughy and all the walnut pieces have been completely blended in.
Take approximately 1/3 of this mixture and press it into a layer in the springform pan to form the bottom layer of the cake. Set the rest of the mixture aside at room temperature.
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 fudge 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 fudge, but this must be rolled to an even, flat layer before placing on top of the coconut ice layer.
Take two square sheets of baking paper (at last the diameter of the springform pan) and place another third of the fudge mixture onto the bottom layer of baking paper. Place the second layer of baking paper on top of the fudge and using a rolling pin, roll the mixture out till it’s flat, roughly circular, and the same size as the springform pan. Take the rolled fudge layer and place gently onto the coconut layer, pressing down to set it in its place. Take a knife and cut round the edges to remove excess fudge. Add another layer of coconut ice (repeat as before) and then a final layer of fudge (repeat as before with rolling pin and baking paper).
Note: You can add as many layers as you like to achieve the required height. You could also stop at a coconut layer, though this may make it harder to frost the cake.
When finished, place the cake in the fridge.
To make the chocolate frosting, place the liquid or semi liquid coconut oil into a bowl and add the cacao powder. Stir thoroughly until all cacao powder is mixed in and the mixture is smooth and lump free. Add the agave nectar or soaked blended dates while stirring until fully blended.
Take cake from fridge (by now it should be slightly harder and easier to handle) and take it out of springform pan. Place onto a decorative plate and frost with the chocolate frosting.
Decorate with fresh fruits such as strawberries raspberries or mangoes, desiccated coconut, fresh coconut shavings or fresh flowers and place into fridge until required.
09-20-2009, 02:34 PM
klomasius that looks and sound delicious, thank you so much I'm going to trial that one today.
09-20-2009, 07:58 PM
Alissa has a GREAT Black Forest Cake in her book.
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