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.
Ingredients for the cake:
- 24 oz date paste (weight)
- 3/4 cup cold-pressed coconut oil, melted
- 3 Tbsp vanilla extract
- 1 tsp sea salt
- 8 cups moist almond pulp (remains left over from making nut milks)
- 1/4 cup almond milk
- 3/4 cup lemon juice, fresh
- 1/3 cup poppy seeds
- 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.
Ingredients for the frosting:
- 2 cups raw cashews, soaked 2 hours
- 1 1/4 cup almond milk
- 3/4 cup lemon juice, fresh
- 3/4 cup raw agave syrup
- 1 tsp vanilla extract
- 1/8 tsp sea salt
- 3 Tbsp lecithin powder **
- 1 cup raw coconut oil, melted **
- 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.
- 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. 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 a little bit of extra batter left over so I made a few cupcakes. How adorable!
Yumm…Sorry had to taste test!