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Raw Almond Cardamon Bundt Cake

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Almond-Cardamon-Bundt-Cake101I have always wanted to make a bundt cake.  I have always wanted to make a white raw cake. Well my golly, I finally made a raw white bundt cake!   I won’t beat around the bush… It took a lot of ingriedents to make this cake.  But then I used a full size bundt pan, you could always use a smaller pan, in any shape to make this recipe.  Of course you will need to adjust the measurements.   Please don’t get overwhelmed as you scroll down and see how long this post is.  Go ahead, take a quick scroll and then come back up here,  I will wait…. Ok, good to see you back here.  Looks complicated doesn’t it?  Well, to be honest, it isn’t.  I really worked hard to show you, step by step, how I made this cake, and that is why it looks so long.

I normally don’t have an abundance of almond pulp on hand but a girlfriend asked me to make some almond milk for her.  We split the cost of the almonds, she got the milk, and I got to keep the pulp.  Match made in heaven!  So, if you are like me and don’t drink enough almond milk to build up a supply… find a friend that would be interested in some milk and present this deal to him/her.  Normally when I make nut milk, I don’t remove the skins.  But one day I found myself needing a little therapy and standing over a bowl of soaked almonds, popping them out of their skins while watching the swaying of the trees through the window, did the trick.  .And I ended up with some GORGEOUS white almond pulp! And this my friends, is how I came up with today’s cake.

This cake is big and rich, perfect for a party or family gatherings.  When serving, I suggest making small slices and to drizzle extra chocolate ganache on top!  Bob polished off a large slice (the one in the photo below) and found himself with a very full belly when all was said and done.  He said that half that amount would have been perfect but he couldn’t stop himself.  haha  The two cake batters offer two different textures.  Bob said that the white cake reminded him of a cheesecake in a way, though not as creamy.    So get out in that kitchen, and have some fun. :)  Have a blessed day.

Ingredients:

Outer layer – Almond Cardamom: 
(I made 5 batches for this pan)

  • 2 cups almond flour/meal
  • 1 cup packed Medjool dates
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1/4 tsp ground cardamom

Inner cake batter: yields 8 cups cake batter

  • 5 1/2 cups white, moist, packed almond pulp
  • 3 cups dried shredded unsweetened coconut
  • 3/4 tsp sea salt
  • 3 Tbsp raw honey
  • 1/4 cup almond milk
  • 3 Tbsp agave powder
  • 6 tsp almond extract
  • 1/4 cup coconut oil, melted
Chocolate ganache:  yields 2 cups
  • 1 1/2 cups raw agave syrup or maple syrup
  • 1 1/2 cups raw cacao powder
  • 2/3 cup raw cold pressed coconut oil, melted
  • 1/4 tsp sea salt

Preparation:

Outer layer:

  1. Prepare the pan by lightly greasing it with coconut oil and then sprinkle a dusting of almond meal/flour around the inside.  Set aside.
  2. Pit and inspect each date, placing them in a medium-sized bowl.  Add warm water and allow them to soften while you put the dry ingredients together.
  3. Place the almond meal, salt and cardamom in the food processor, fitted with the “S” blade, pulse to mix.  When making your own almond meal/flour, be sure to presoak the almonds.  You can process them wet or you can use already soaked and dehydrated almonds.  I did it both ways.
  4. Drain the dates and place them around the food processor in a single layer, add the vanilla.   Process will the dough starts to clump together.
  5. Do this process a total of 5x. (if you are making a full bundt cake size).  Doubling the batter might be to hard on your machine.  You will use 4 batters worth for the sides of the cake.  Set 1 batters worth aside, this will be for the base.
  6. Place the dough on parchment paper and roll out to about 1/4-1/2″ thickness.  Keep it in a circular shape a bit larger than your pan.  Flip this over on to the opening of your pan and gently press it into place.  You will need to piece it together a bit, just smooth all the edges with your finger tip.  You can press lumps of dough around the pan inside, but I found doing it the other way made a nice even layer.
  7. Clean up the edges.  Taste test the scraps. :)  Set aside

Inner white cake:

  1. Place the almond pulp. shredded coconut, salt, honey, milk, agave powder, almond extract and coconut oil in a large bowel.  With you hands mix everything together really good.
  2. Lossely dispurse cake batter clumps around the pan.  Then with your hand or a spatula press the cake into the pan firmly and evenly.  Leave about 1/2″ from the top so you can press the base of the cake on.  You will use that 1 batters worth that you had set aside for this.
  3. Roll that batter into a circle about the diameter of the pan that you are using.  Do this on parchment paper.  Flip this over on to the pan and peel the parchment paper off.  Smooth out the batter.  See photos below.
  4. Turn the pan over on to a plate or serving dish.  Allow the cake to drop out by itself, it should release just fine.
  5. Make the ganache.
Ganache:
  1. Place all of the ingredients in a blender and process until smooth.
  2. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
  3. Pour the desired amount around the top of the cake and allow it to fall naturally.  You will have extra chocolate to use when plating.
  4. Serve in small slices.  This is dense and rich!  Store in the fridge for up to 1 week or in the freezer for 3 months.  Be sure to seal it well so it doesn’t dry out or absorb fridge or freezer odors.

 

I found this nut pulp to be absolutely gorgeous!  So pure, so white!

La’ Bundt Pan…

Grease the pan with a thin coat of coconut oil and then dust with almond meal/flour.

Gently press the outer batter into place.

Loosely place the inner batter crumbles evenly around the pan.

With your hand or spatula, evenly press the batter into the pan.

Leave about 1/4-1/2″ between the hight of the batters.  This will get filled in with the base batter.

Press out 1 batters worth into a circle about the size of the opening of the pan.

Flip it over on to the cake and smooth into place.

Start praying…..

When removing the cake from the pan, turn it upside down on the teflex sheet or
parchment paper.  Allow it to drop from the pan all by itself.  It won’t take long.

Drizzle the ganache on top of the cake and allow it to freely slide down the edges.

Keep praying…. Aaaah, the first cut… what awaits us inside??

Let out a sigh of relief and smile big!

Now ENJOY!

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41 thoughts on “Raw Almond Cardamon Bundt Cake

  1. dada says:

    B.E.A.U.T.I.F.U.L as always!!!

  2. Jesse Gabriel says:

    Hallo Amie-Sue.

    Ich komme, und schiebe Bob zu Seite.
    Wieder ein ganz tolles Rezept, ich werde die Zutaten für einen ganzen Kuchen nie zusammen bekommen, bin ja allein, ich werde es aber mit einer kleinen Menge versuchen und einfach in ein kleines Glas schichten.
    Sie haben sich wieder sooo viel Mühe mit der Schritt für Schritt Anleitung gemacht, vielen vielen Dank!

    He, sie haben doch schon so ein wunderschönen Napfkuchen gezaubert, ich kann mich noch erinnern.
    http://nouveauraw.com/raw-recipies/desserts/chocolate-cherry-chip-bundt-cake/

    Ganz viele Grüße,
    Jesse

    P.S.: Entschuldigung das ich noch keine E-Mail geschickt habe, aber ich denke an sie und werde noch zurück schreiben.

    • amie-sue says:

      Google translated for us Jesse…

      Hi Amie Sue.

      I’m coming, and move to Bob page.
      Again a really great recipe, I’m going to get the ingredients for a whole cake never together,’m alone, but I will try it with a small amount and just layers into a small glass.
      You have sooo much trouble again with the step by step guide, many many thanks!

      Hey, they’ve already got so conjured a wonderful pound cake, I can still remember.
      http://nouveauraw.com/raw-recipies/desserts/chocolate-cherry-chip-bundt-cake/

      Very best regards,
      Jesse

      PS: Sorry I have not sent any e-mail, but I think of them and will write back.
      __________________________________

      Hello Jesse…. oh that Google,the way it translates does give me a chuckle. Good thing I can read between the lines. hehe I do understand that this cake is a lot of ingredients which is great if a person needs a full size cake that they want to make for a gathering.. but yes, you can easily make a smaller portion and makes all sorts of neat little treats with it.

      I know you will email when you can Jesse… not to worry. I am always here. Have a wonderful weekend. amie sue :)

  3. Joey says:

    I love the way this recipe sounds…..cardamon and almonds yum….I think it could be made in a cupcake pan perhaps in two layers….I would try it lots of different ways to get the perfect proportions..maybe outer layer on the bottom (which would make it on the top when inverted and removed from the pan) or what about stripes? That way I would not have to make sooooo much! Can’t wait to try it.
    By the way Amie, I took your Chocolate Dusted Calimyrna Fig and Cardamom Brownie Bites to a vegan pot luck last night..Got rave reviews! Thanks for the wonderful blog! Joey

    • amie-sue says:

      So nice to hear from you Joey. I am delighted to hear that the brownie bites went over well for you. Thank you for letting me know.

      And yes! You can really play around with the batter of this recipe. You can be so creative.. so much more than if it were a baked cake huh?! Love it! You will have to let me know what you did when it is all done. Anxious to hear. Have a glorious weekend Joey. amie sue

  4. Christine says:

    Wow! Just wow….I am inspired by your creativity and this creation is stunning. Looks like a baked cake! I wonder how many people I can surprise with this recipe. Thanks for this – I look forward to trying it.

    • amie-sue says:

      Hello Christine… I know, it does look baked, even in real person. hehe This is one that I will make again for get togethers… it was fun to make, came out beautiful and everyone just loved not only the taste but the texture. Keep me posted if you make it Christine. Have a wonderful evening, amie sue

  5. Tonya says:

    Oh Amie Sue, this looks absolutely divine!! Perfect for individual mini bundt cakes to gift too. Looking forward to “unbaking” this one. I can taste it now. :-p

    • amie-sue says:

      I can’t wait for you to try it Tonya, Please let me know what you think. You can do so many wonderful things with the batter for sure, most of all… just have fun with it! Many blessings, amie sue

  6. Linda St Angelo says:

    Well, Amie Sue, I am brushing up on my math skills each time I answer you~~LOL
    All I can say for this recipe is oh my, oh my, oh my….. words escape me. I do have a question regarding the chocolate ganache. I recently bought some raw Yacon syrup and was wondering if a person could substitute that for the agave? I have used it in a few things but just a Tbs. at a time. Never such a large amount.
    Also, for the Agave powder, which I do not have, I have Lucuma powder. What do you think raw Goddess that you are?

    • amie-sue says:

      lol I gotta keep ya on your toes Linda :)

      To answer your questions…

      You can use the lucuma as a straight substitution for sure.
      The yacon syrup is much thicker than agave and has a more defined taste. Agave is basically just …sweet. Whereas yacon syrup has a taste of molasses and consistency. How do you feel about splitting it? Half yacon and half agave? The ganache is already pretty darn thick in consistancy so I worry about it really making it too thick. A guess you could add a little water to the ganache if you tried all yacon. Just going to have to experiment my friend. Sorry that I didn’t have a black and white answer for you.

      Have a happy day and keep me posted as to what you try, please. :) hugs

      • Linda St Angelo says:

        Amie Sue,

        You gave me the perfect answer, there is not always a black and white answer for everything is there? Actually, after I wrote to you, I got out my yacon syrup and tasted it. Definitely a molasses flavor and not subtle at all!! Agree with you don’t think it would work as it would be too overpowering a flavor. I will have to search the dark recesses of my cabinets and just might find some agave hidden in there. Need to be careful when I reach in though, because there could be other scary things hidden back there also~~~AAAHHHH What is that???? I might be saying or screaming to myself~~LOL Actually just joking. My cabinets are not all that bad …. just in a state of disarray. Hee Hee.

        • amie-sue says:

          It’s all good Linda… sometimes we have to just experiment. Good or bad, we learn. :) Perhaps, the “organization bug” will bite you this weekend. hehe I have had scary cabinets before so I understand your fears. :) You could even just take the ganache recipe and scale it way down to 1 Tbsp measurements and see what it tastes like. Worth a shot. Have a great evening, amie sue

  7. Sarah says:

    AmieSue, this looks decadent! Can you clarify for me — the outer layer — did you split the ingredients you have listed into 5 batches or did you multiply it — so 2 cups of almond pulp or 10 cups total?

    Thanks,
    Sarah

    • amie-sue says:

      Hello Sarah,

      The outer layer doesn’t use almond pulp just the inner white part does. But for the outer I multiplied that recipe 5x to fit in that big ole bundt pan. If you use a small pan of sorts, you might not need to make as much. Let me know if you try it. Have a blessed evening, amie sue

  8. Kathy says:

    What a magnificent creation! Each one of these flavors are my favorite…Almond Cardamom and Chocolate! YEAY! I want to thank you for your beautiful step by step photographs, they are so beautifully lite and I find them so helpful to see how this cake is created. You are so talented! Thank you for sharing your incredible talents with us all. Very much appreciated and enjoyed this immensely. Thank you.

    • amie-sue says:

      Good evening Kathy,

      You are welcome… and thank you soooo much for the sweet words. :) I appreciate them. The flavor notes in this complete recipe does dance on the taste buds. So yummy! I hope you try it and let me know how it goes and what you think. Have a blessed weekend! amie sue

  9. Uli says:

    I am so going to try this one. It looks wonderful, delicious and so easy. Plus it is such a great way to use up my almond pulp from making my almond milk.

  10. Alice says:

    Hi Amie Sue, This is an extraordinary cake. I only wish I could find better almonds where I am (Montreal, Canada)so that I could make it. Every time I use the almond pulp from here, the recipes never turn out because the pulp is too dry. Right now the alternative is to buy almonds from Italy, so I guess I’ll have to settle for drooling over this amazing cake. As usual, you have outdone yourself. Also congrats on winning the 2 awards! Outstanding, and so well deserved.
    Best wishes,
    Alice

    • amie-sue says:

      Good evening Alice..

      Thank you very much. :)

      I want to make sure I understand completely … when you say “”Every time I use the almond pulp from here, the recipes never turn out because the pulp is too dry.” Are you saying that you buy almond pulp or do you make your own? Are you making almond milk and then using that pulp? I have a few more thoughts but I want to completely understand before I bend your ear with my suggestions. hehe Please let me know, I want to help. Have a great evening, amie sue

      • Alice Tsubota says:

        Hi Amie Sue, Yes, I buy almonds here in Montreal and then I make my own almond milk and freeze the pulp until I’m ready to use it in recipes, but as mentioned the recipes really don’t turn out well. I would love to hear your thoughts and any suggestions. I’ve thought of using other nut pulp like brazil but I don’t think that would work in this recipe. I’ve also thought of adding a bit of oil but not sure if that would help. I would appreciate any feedback you might have. I think it is just the almonds, they don’t look very plump. Thanks a bunch. Alice

        • amie-sue says:

          Hmm, well it might be due to squeezing out to much of the liquid, leaving it too dry for your liking? I suppose it could be the almonds in general, are you sure they are raw to begin with? If they are not raw, that could easily effect it. I do know that having the best almonds makes all the difference! If the pulp you have on hand seems to dry, adding more liquid to the overall recipe may be needed. I wouldn’t add oil unless it complimented the recipes and that type of texture is beneficial.

          Macadamia pulp, brazil nut pulps… many other other would still be good, but they each will add a little different flavor. I would order some really good almonds and see how it goes and if that makes a difference in the pulp. I hope this helps some… always hard to answer some questions without just being there to see what is going on. hehe Have a great day, amie sue

          • Alice says:

            Hi Amie Sue, I do not know for certain that the almonds are 100% raw though they are supposed to be. I hadn’t thought about squeezing out too much of the liquid, but this could also be a factor. I’m sure using a better almond is the answer for making this beautiful cake, but when I can substitute almond pulp in a recipe (like crackers or bread) I’ll do that.
            You are right, you had to be there! lol
            Thanks again,
            Alice

  11. Jesse Gabriel says:

    Oh man, Google hat wirklich ein Abenteuer übersetzt, zum glück lesen sie zwischen den Zeilen.

    Liebe Grüße,
    Jesse Gabriel

  12. Chris says:

    You’ve outdone yourself again, Amie Sue – my mouth is watering already!

  13. Jan says:

    Wow!! You are amazing!!

  14. Eva says:

    Dear Amie-Sue! My best habit is starting my day by opening your email and admiring your new ideas! Thinking how much love you give to us by doing this absolutely wonderful presentations!
    With Love,
    Eva Leytes
    PS Thank you for another gift!! This is very positive energy from You to Me!!!

    • amie-sue says:

      Oh Eva… you made my day. This was my first email of the day and you can imagine the smile it put on my face. Thank you. In return, you are a gift to me. Have a blessed day, amie sue

  15. Diane says:

    Amie-Sue you are incredible! This looks absolutely amazing. Thank you for sharing your wonderful creations will all of us.
    With sincere thanks from Australia.

  16. Arleta says:

    Dear Amy,

    pls how can I peel my almonds? Or I need to by them peeled?

    Thank you very much!

  17. […] from Make Fabulous Cakes, which led to an improvisation to a semi-raw form. I based the recipe on a raw almond cardamom bundt cake from Nouveau […]

  18. Ritta says:

    I made the cake and I love it ! I placed some home made Nutella into the middle of the inner batter. When you cut it you see 3 colors .
    I love your recipes ! Are you going to publish a book?

    • amie-sue says:

      Oh that sounds wonderful. This recipe is so versatile and you can dress it up so many ways with so many colors and flavors. :) I would love to do a cookbook one day… but so far I have been sharing all my recipes here for free. :) Have a glorious day, amie sue

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