Coconut Raspberry Lemon Cake
This recipe was inspired by Sweet Gratitude cookbook. I made a few modifications to the original recipe. I seem to have issues in following other people’s recipes. :) Unfortunately, we were in a hurry to get out the door this evening so I had to rush through the decorating stage of the cake, since this was going to be the dessert of the Techno Thursday meeting. I am a bit embarrassed as to the completed job but I will say that it tastes wonderful. My loving, compassionate husband consoled me by telling me, “It looks like a True Blood cake!” Noooo! That was NOT the look I was after. haha Oh well, yadda do?!
- 24 oz (weight) or (3 cups) date paste
- 3/4 cup coconut oil, melted
- 3 Tbsp vanilla extract
- 1 tsp sea salt
- 9 cups moist almond pulp
- 1 cup lemon juice, fresh
- 1/2 cup dry coconut flakes, ground
- 3/4 tsp turmeric
- 2 pkg of 10 oz organic frozen raspberries, thawed
- 2 cups cashews, soaked 2+ hours
- 1 1/4 cup coconut milk
- 4 Tbsp lemon juice, fresh
- 1/2 cup raw agave syrup
- 1 Tbsp vanilla extract
- 1/8 tsp sea salt
- 2 Tbsp lecithin powder
- 1 cup coconut oil, melted
- 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 taste just as good!
- Turn off the mixer and add the nut flour, lemon juice, coconut powder and turmeric. Mix for about 5 minutes or until everything is incorporated. Increase speed to medium or high and continue for about 10 minutes. The batter should be light to the touch.
- ***Almond pulp is the left over remains from making nut milk.
- For the raspberry part of the cake layers, I simply threw the thawed raspberries into the blender and broke them down a bit, creating a “syrup”. I used this in the cake and on the outside for decorating.
- Add to blender all ingredients except the coconut oil and lecithin. These will be added at the very end.
- Blend until smooth and creamy (3-5 minutes)
- While your blender is running, drizzle in the coconut oil and then slowly add the lecithin. Blend well but don’t over process.
- Proceed to cake assembly directions.
- Divide cake better into two equal portions.
- Lightly grease the cake pan with a little coconut oil.
- Place one portion of the batter on the bottom of the pan. Spread an evenly, flat layer. Keep the remaining cake portion out at room temperature until ready to use.
- Spread a thin layer of the raspberry “syrup” on the cake better.
- Pour 2 1/2 – 3 cups of liquid frosting onto the first cake layer. This will be the middle layer of the cake.
- Place the cake pan in the freezer. Set until frosting is firm (1-2 hours).
- Pour the remaining frosting in a container, and set in the freezer until firm (1-2 hours). Move to fridge once set, don’t allow it to get solid.
- Remove cake pan from freezer. Spread a thin layer of the raspberry “syrup” on the frosting layer.
- Take the remaining portion of cake batter and spread evenly on top of the middle layer of frosting.
- Set cake back in freezer for 20-30 minutes.
- Remove cake from freezer and then from the pan.
- Frost the cake to your liking.
I had some left over batter so I played around with other shapes.