- Hide menu

Cherry Chip Cake Batter

FavoriteLoadingAdd to favorites

Raw-cherry-chip-cake305So, I had a little extra almond pulp on my hands… hmm, not a little, A LOT.  Now, don’t misunderstand me, I am not complaining.  I yearn for almond pulp but rarely have any.  Lately, I have found myself in the unique situation that required me to make almond milk almost every day.  Thus, a gorgeous abundance of almond pulp appeared!  I realize that many people don’t acquire such copious amounts of nut pulp at one time, trust me, it’s new for me too.  So, I just recommend that you start a little stockpile in your freezer.  Each time you make a nut milk, put the pulp in a freezer proof container and stash it away.  Then in time, you too will find yourself with enough of it to play around with.  :)

The almond pulp that I used was moist. Keep in mind that every batch of almond milk will vary in moisture content. It all depends on how much you squeeze the living-day-lights out the nut bag when making your milk.  I haven’t attempted this recipe with ground down nuts.  It would definitely have a very different texture and you are welcome to give it a whirl.  But almond pulp is in a class of its own when it comes to texture.  It is very light, moist and “fluffy”.  It is kind of right in there in between a nutty raw cake and real baked cake.

cherry-chip-cake300So, when making this cake batter, I sort of went all crazy with the quantities and it made a very large batch.  You can downsize it if you wish.  I ended up with about 13 cups of batter!  All I could think of was Cherry Chip Cake and apparently I was REALLY craving it. lol   I ended up making several different cakes with this batter so to ease confusion I decided to write this up a bit differently.  This post will give you the basic recipe for the cake batter and an icing that I used.  I will then create two other posts that describe the different cakes that I made.  This way, it just might get your creative juices flowing and you will think of ways to create your own masterpieces.  Cake pans come in ooooodles of different sizes.  In my opinion I really should own every one of them. hehe  “Hi, my name is Amie Sue, and I have a cake pan fetish.”

So, Cherry Chip Cake… aaah.  This was my all-time favorite cake growing up.  Every year when my birthday rolled around my mom would ask me what kind of cake I wanted. CHERRY CHIP!  She always knew the answer, I think she just liked to witness my response.  So for about 20 years of my life, I had Cherry Chip Cake, by Betty Crocker, for my birthday.  Last year my mom called me from Alaska and asked me what kind of cake I wanted.  I giggled and said, “CHERRY CHIP PLEASE!”  Number one, she wasn’t going to be with me to celebrate my birthday and number two, she knew I wouldn’t eat a boxed a cake, so it was all for the sake of memories.  A week later, guess what showed up in the mailbox?  My mom mailed a box of Betty Crocker Cherry Chip cake mix.  She said she had to hunt high and low for it. and the box was old and dusty.  Lost in old-time memories, I sat on the counter and mulled over the writings on the box.  It had expired 2 years previously. hahaha.  Never knew that cake mix expired.  To funny.  Anyway, I created this cake in memory of my all-time favorite childhood cake.  Enjoy!

Ingredients: yields roughly 13 cups batter

Cake batter:

  • 1 1/2 cups date paste
  • 3/4 cup coconut oil, melted
  • 3 Tbsp vanilla
  • 1 tsp vanilla liquid stevia
  • 1 tsp sea salt
  • 9 cups packed, moist almond pulp
  • 1 cup almond milk
  • 1/2 cup shredded coconut flakes
  • 1 cup organic cherries, pitted and rough chopped
  • 1 cup organic cherries, blended

Preparation:

  1. In your mixer bowl combine the date paste, coconut oil, vanilla and salt.  Start the mixer out at a low-speed then increase speed to high.  Creating a creamy and smooth consistency.  This will take 5-15 minutes.  You want to create a cake-like batter.  Be careful to not over process.  If the mixture starts to become darker in color and has an oily look, you want to stop mixing and move on to the next step.  Don’t worry, it isn’t ruined, it will still taste just as good!
  2. In a LARGE bowl combine the almond pulp, almond milk, shredded coconut, chopped cherries and blended cherries.  Pour the date mixture over it all and mix well with your hands.  There is no getting around it, your hands are the best tools for this job!
  3. Please see the following links for cake ideas.   Cherry Chip Layer Cake and Chocolate Cherry Chip Bundt Cake

Additional Cake Tips:

  • How to frost a cake.  Click here.
  • How to slice a cake.  Click here.
  • How much frosting is needed for a cake? Click here.
  • Need a basic white frosting recipe?  Click here.

Facebook Pinterest Twitter Plusone Stumbleupon

p5rn7vb

13 thoughts on “Cherry Chip Cake Batter

  1. JoEll says:

    Amie — The first thing I thought of when seeing this is “HOLY CRAP!” Looks so amazing!! Do you have any suggestions for a substitute for liquid stevia? I’m, sadly, allergic.

    • amie-sue says:

      lol JoEll :) I am happy to hear that you find it appealing. hehe As far as substituting stevia… you bet, use about any sweetener that you wish just keep in mind that it will add more volume to the cake then the stevia. For example; 1 tsp liquid stevia may be equal to 1/4-1/2 cup of raw agave… so just keep that in mind, you might have to add more dry ingredients to soak up the extra liquid. Anything is doable. :) I hope this helps. Blessings, amie sue

  2. ShaJ says:

    Ami Sue you have more than made my day! I need a cake to take to church soon. Only one other person & I are trying to be vegan raw. I will make this cake in strawberry right after the holiday. Will let you know in a couple of weeks how it turned out. Thanks

    • amie-sue says:

      Please do ShaJ… if you have any questions through the process, please ask and I will do my best to help. I am very excited for you! Have a wonderful day, amie sue

  3. Cassie says:

    Amie Sue this looks absolutely wonderful, mouth watering. Can’t wait to make this, hopefully tomorrow. You have thee BEST raw recipes. Thank you SO MUCH for sharing your passion. It has totally helped transform my diet (and my family’s!) We love your recipes (and stories.) You are such the expert, could I substitute bananas for cherries?? Making it a banana cake? I know it would change the moisture etc…but how do you suppose it could be done, or rather could it be done? Thanks so much for the FANTASTIC recipes (& inspiration :) Blessings

    • amie-sue says:

      Hi Cassie…

      Thank you for your kind words. :) As far as using bananas instead… I am sure it can be done. You will just have to experiment to see how much is needed for the flavor and texture. Bananas are more wet than the cherries so you will need to keep an eye on that. Make sure they are ripe and maybe start with one and work your way up.

      Have fun! amie sue

      • Cassie says:

        Amie-Sue,
        THANK YOU!…there IS hope for a banana cake!! It has been my ABSOLUTE FAVE, just like the cherry chip is for you. We’ll see if I can pull this off! Going to give it a go tonight…Prayers…. :)

        • amie-sue says:

          How did it go Cassie?! I am anxious to hear. :) amie sue

          • cassie says:

            Omygoodness, Well one doesn’t ever ruin raw food recipes do they? they’re just transformed right? So here’s how it went: I thought the batter was bland so I added another banana, and another, and another, then it tasted pretty good. 4 total very ripe. (I simply substituted bananas for cherrys) Now it wasn’t firm enough to stand on it’s own, so I dehydrated it as “slices” 1/4-1/2″ thick. What the heck I thought, too late now, and if the batter tasted good, the final product will too. It turned out to be delicious, a cross between my favorite banana fruit leather and banana bread! It’s hearty and great alone or when topped with almond butter. Perfect as an afternoon snack after lots of exercise. I made this again. My husband likes it softer and I prefer to dehydrate a bit longer so it’s chewier. Insanely addictive! One of my boys is vegan and he loves this (He loves all my (your) raw recipes! Thank you Amie Sue! :) What shall we call this??

            PS just saw your latest cheese puffs recipe on Facebook….can’t wait to try this!!

            • amie-sue says:

              You said it beautifully Cassie. :) I applaud you for getting right in there and experimenting! It sound delicious. Thank you for sharing that with me, it just makes my day! amie sue

            • Cassie says:

              Forgot to mention, I halved the recipe….so 4 bananas for 1/2 the cake batter recipe! yummm :)

  4. Bonnie says:

    Can you use almond flour instead of the almond pulp and if so what would be the amount.

    • amie-sue says:

      Hello Bonnie,
      I haven’t tried it. It will give the cake a denser texture for sure… one reason I love the almond pulp because it gives the cake a lighter feel to it and isn’t so heavy in the tummy when eating. You can give it a try, I would use the same measurement. You might have to tweak it as you go since there isn’t any moisture in almond flour. Good luck! amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

5 × three =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>