This recipe came from the Sweet Gratitude book. I followed the directions every step of the way. I was too scared to deviate. :) I have always wanted to try making this but never had enough nut pulp saved up. In the past few days I had to make quite a bit of almond milk and in my weirdness I popped all the skins off of the almonds before I made the milk. It’s not required I just find it therapeutic for some reason. After making the nut milk I was left with some of the most beautiful, pure white almond pulp. Anyway, I wanted to save this pulp for just the right cake and not taint the color very much. That is when I stumbled upon this recipe. At first to make a raw cake like this it may seem like a long process, and granted if you didn’t already have nut milk and date paste made up, it would take a chunk of time. Thankfully, I had these staples pre-made and it was actually a breeze to make. Once I have one or two of them under my belt it will only get easier and quicker. As is I studied every line each step of the way.
The “cake batter” tasted lovely and I can’t wait to see how the flavors meld together.
Using your MIXER; add the date paste, coconut oil, vanilla, and salt.
Start mixing at a low-speed first than higher until you have a creamy and very smooth consistency. This will take a few minutes. Allow more time if necessary. You want a “cookie-dough” consistency; light, whipped and creamy. This process can take 5-15 minutes. If you notice that the batter is getting dark and too oily, stop and move on to the next step. This is usually a sign of being over processed. Not to worry, it won’t affect the flavor.
Turn the mixer off and add the nut pulp/flour, almond milk, lemon juice, and poppy seeds.
Begin mixing at a low-speed. Mix for 5 minutes or until all ingredients are well incorporated. Increase speed to medium or high and continue mixing for 5-15 minutes.
The cake batter should be soft in consistency and rather light to the touch. Mix longer if the mixture feels heavy.
During this process you can start to make the frosting.