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Raw Coconut Raspberry Lemon Cake

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Today, was a snow day.  I was beginning to think that we had seen all the snow that were going to see for this winter, but Mother Nature snuck in another glorious soft white day.  I have to giggle at myself… I find myself always saying, “Rain day!  Time to play in the kitchen!”…. “Snow day!  Time to play in the kitchen!”… “Beautiful Spring day and the birds are singing!  Time to play in the kitchen!”… I don’t know about you, but I am sensing a pattern here.   It doesn’t seem to really matter what the day is like outside, I am always inspired to play in the kitchen. hehe

Truthfully, I originally posted this recipe in March of 2011 but I have always wanted to redo the pictures of it because my original cake, with its dripping red raspberry sauce,  reminded me of a vampire cake.  (shudders).    I just love the texture of this cake and as you scroll through the ingredient list, you will most likely stop at the words, “9 cups of almond pulp”.  I know, I know, that is a lot of almond pulp but there is no getting around it.  I don’t recommend replacing it with any other ingredient.

This cake is large (you need two 9” pans), tall (4” tall), extremely moist and very light in texture.  You can’t say that about many raw cakes so that is why I don’t recommend changing a thing.   I cut a piece of cake for the photo down below and Bob asked if he could have it when I was done.  I would never deny the man, so of course I said yes.  He did comment that it was far too large of a piece and only wanted part of it.  After he took a few bites, he remarked how light it was, he seemed quite surprised.  In the end… he ate the whole piece in one sitting. hehe

This cake batter is the closest I have come to creating a cake that is somewhat like the texture of a baked cake.   Be prepared to fall in love. :)

This recipe was inspired by Sweet Gratitude cookbook.

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Ingredients: 9” cake (requires 2 pans)

Cake:

  • 24 oz (weight) or (3 cups) date paste
  • 3/4 cup coconut oil, melted
  • 3 Tbsp vanilla extract
  • 1 tsp sea salt
  • 9 cups packed, moist almond pulp
  • 1 cup lemon juice, fresh
  • 1/2 cup dry coconut flakes, ground
  • 3/4 tsp turmeric

Raspberry filling:

  • 16 oz organic frozen raspberries, thawed
  • 1 Tbsp chia seeds, ground
  • pinch sea salt

Frosting:

  • 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 tsp turmeric
  • 1/8 tsp sea salt
  • 2 Tbsp Sunflower lecithin powder or liquid (soy based can be used too)
  • 1 cup coconut oil, melted

Preparation:

Cake:

  1. In an electric mixer bowl combine the date paste, coconut oil, vanilla and salt.  Start the mixer out on a low-speed then increase speed to high.  Creating a creamy and smooth consistency.  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!
  2. Turn off the mixer and add the almond pulp, lemon juice, coconut powder and turmeric.  Mix for about 3-5 minutes or until everything is well incorporated.   The batter should be light to the touch.

Raspberry filling:

  1. Place the raspberries, chia and salt in the blender and blend until smooth.  Set aside.

Frosting:

  1. After soaking the cashews, drain and discard the soak water.
  2. In a high-speed blender combine the cashews, coconut milk, lemon juice, agave, vanilla, turmeric and salt.  Blend until creamy smooth.  This can take 1-3 minutes depending on the machine.
  3. While your blender is running, drizzle in the coconut oil and then slowly add the lecithin.  Blend well but don’t over process.
  4. Place in the fridge to firm up.  This can take 4+ hours.

Cake Assembly:

  1. Divide cake better into two equal portions.  Should be about 6 cups each. I used Springform pans for this cake.
  2. Lightly grease the cake pan with a little coconut oil.
  3. Place one portion of the batter on the bottom of the pan.  Spread evenly creating a flat layer.  Repeat with the other pan.
  4. Spread 1/2 of the raspberry filling on one of the cake batters.  Place in the freezer until the raspberry filling is firm to the touch.  Place the second cake layer in the freezer as well so it firms up for assemble.
  5. Pour about 2 1/2 cups of  frosting on top of the firm raspberry filling.  Spread out nice and even. Return to the freezer and chill until firm to the touch.  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.
  6. Once the frosting is firm to the touch, pour the remaining raspberry filling over the frosting, speed evenly and you guessed it… return to the freezer until firm to the touch.
  7. Remove the cakes from the Springform pans and stack the single layer of cake on top of the other cake that has all the fillings in the center.
  8. Frost and decorate the cake to your liking.
  9. The cake will keep for about 3-5 days in the fridge or you can freeze left overs for a few months.

Divid the batter in half and press evenly into Springform pans.

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In one pan, pour half of the raspberry filling on top of the cake.

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Spread it out evenly with an offset spatula.

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Place both pans in the freezer for the filling to firm up.

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Remove the one pan with the raspberry filling when it is firm to touch.
Pour a layer of frosting on top.  Spread with an off-set spatula.

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Lay a kitchen towel on the count and tap the pan on the counter, bringing
any air bubbles to the surface.  Return to freezer to firm up.

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Remove from the freezer once firm the touch and pour the remaining
raspberry filling on top of the frosting.

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Once again, spread the filling out and place in the freezer to firm up.

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With both cake pans all firmed up from being in the freezer,
it is time to assemble the cake.

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Remove the ring and base of the pan from the cake.

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Stack the two cakes making sure the fillings end up in the center.

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Slap down some frosting and start frosting.  I like to do the sides first.

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Because the cakes are cold, the frosting will stay nice and pliable for applying.

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Ooops, I forgot to get a picture of the completely frosted cake before I started
to decorate it, but I think you understand what that looks like. :)

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Enjoy!

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42 thoughts on “Raw Coconut Raspberry Lemon Cake

  1. Sara says:

    This was my first raw experience. So good! The frosting is amazing! This from the lover of butter cream frosting. Looking at some of the other recipes on this site…mmm. Might have to try them!

    • amie-sue says:

      Hi Sara, I am so glad that your first experience was a pleasurable one! If you try any of the recipes and have any questions, just send me a shout out! Blessings!

  2. Annie says:

    This is by far the most impressive raw food site I have come across since my obsession (and personal journey) with raw food began 6 months ago. Thank you so much for all of this – truly a delight and so informative. You are true artists!

    • amie-sue says:

      Thank you! I am glad that you are finding the site helpful. Please feel free to contact me with any questions or suggestions.

      • Eudora says:

        Agreed! I love that it’s ad-free and so well organized. Thank you for doing this. I’ve been toying with raw for years but this is the best site I’ve come across, hands down.

  3. via says:

    by almond pulp do you mean 9 cups ground almonds? or pulp left over from making almond milk? can I just use 9 cups of ground almonds?

    • amie-sue says:

      Hello Via,

      In the recipe directions there is a line that states…”***Almond pulp is the left over remains from making nut milk.” If you use straight up ground almonds the cake will most likely come out a lot heavier. It can be done, but be aware that it will change the texture of the cake from this recipe.

      Nut Milk / pulp: http://nouveauraw.com/?p=1366

      Have a wonderful weekend! amie sue

  4. Igloo says:

    You are a true artist!!

  5. Abby says:

    Hi, love your website,
    I have just discovered raw desserts, because I have had to cut out lots of foods due to I’ll health and I would really love to make your coconut raspberry lemon cake for my birthday.
    I was just wondering, for the frosting you mention lecithin powder, is this a nessecary ingredient or can I substitute it for another?
    and is it used for thickening or emulsifying?
    I know avacado is high in lecithin can I use this?
    Or for binding chia seeds or date paste?
    Or can I skip the lecithin?

    I may be wrong

    The cake looks scrummy,
    Sorry for all the questions

    Abby

    • amie-sue says:

      Good morning Abby… welcome to my site. I hope it brings you tons of inspiration! Let’s see if I can answer your questions…

      Q. I was just wondering, for the frosting you mention lecithin powder, is this a nessecary ingredient or can I substitute it for another?
      A. It is used both for thickening and emulsifying ( http://nouveauraw.com/special-raw-ingredients/raw-lecithin-thickener/ ) You can try adding avocado but it won’t give it the same end effect. I use sunflower lecithin which is liquid and doesn’t have soy in it. For this recipe I wouldn’t use chia or date paste as they would effect flavor, texture and color.

  6. Elsa says:

    Love your website!! Question is almond pulp the same as almond meal? Thank you.

  7. Christine says:

    Heaven…just heaven!

  8. Glorianne says:

    This looks AMAZING! Your description, instructions and photos are OUTSTANDING! The art of your raw food is SO inspiring, so generous…so detailed. THANK YOU for sharing everything you know so we can all be inspired to try it too. I have yet to have a successful recipe of my own come out moist enough using almond pulp. I was dehydrating, grinding and saving my pulp for cookie making but maybe the trick is to use it WET. What do you think of me re-wetting my dried almond pulp for this recipe? Much thanks Amie Sue!

    • amie-sue says:

      Good afternoon Glorianne,

      Thank you so much… you got me blushing. :) I have a strong feeling that it won’t be the same texture if you just add water to your dried flour. Can I suggest taking maybe 1/4 cup of your flour and add a little water at a time building up to see if you can indeed get the feel you want. The beauty of the almond pulp from the get go is that it is spongy in texture and I think just rewetting the flour will make it dense. I hope that you are having an amazing day Glorianne, always a pleasure to hear from you. amie sue

  9. Tully Soulliere says:

    Hi Amie Sue,i know a kitchen angel named Joetta that told me all about the greatness you share ! thank you for your beautiful site and lovely recipes as well as your health tips .This raspberry coconut cake looks divine. I make and decorate specialty cakes and your cake here is truly an art piece ,you rock Amie Sue! and your blog is amazing .Tully…;o)P.S. shared about you on face book you deserve it.

    • amie-sue says:

      Be sure to share a special thank you with that kitchen angel of yours. :) And thank you for sharing my site on FB… spending the word on healthier eating is such a blessing and you are part of the ripple effect. :) Please do keep in touch. Have a splendid day, amie sue

  10. Lyn :] says:

    BEAUTIFUL – Simply – BEAUTIFUL, I can’t wait to make it!!!!

  11. kate says:

    Hi, This looks great….I think what one could do is cut the almond pulp in half (4.5 cups) and half everything else in the cake recipe….Then put half of that cake batter in the pan, then do the layers, and put the other half of the cake batter on top…it won’t be as high, but this is something that would work for those with a shortage of almond pulp…(me!).
    thanks, kate

    • amie-sue says:

      That is the beauty of raw Kate… we can easily transform recipes to fit our needs :) Have a great day…nice to hear from you! amie sue

  12. Kathy says:

    Oh my this is such a breathtakingly beautiful special occasion cake. I SO enjoyed this post, thank you for brightening my day in a huge way by sharing your lovely photo’s and recipe. Just outstanding! Thank you~

    • amie-sue says:

      You are so welcome Kathy and thank you for the sweet words. I really appreciate them. :) Have a blessed evening, amie sue

  13. Erin says:

    I have filed this away to create on my birthday in September…looks so heavenly!

    • amie-sue says:

      Ok Erin…come September… well for starters have a happy birthday! and next, you must share with me what you think of the cake. Have a great day, amie sue :)

  14. Karen says:

    Beautiful Cake! well done! I can’t wait to try it. Looks like one of those pieces would be a meal!

    • amie-sue says:

      Thank you Karen ;) This cake isn’t overly sweet so to be honest it doesn’t hit you with a heaviness or sugar rush. :) Have a blessed day, amie sue

  15. Emily says:

    This looks amazing. Only problem for me is that I can’t eat agave syrup. Would real maple syrup work ok?

  16. Jeannette says:

    This looks amazing and it will take a while to save enough almond pulp for even half the recipe which is what I usually make, especially when first trying a new recipe. I tend to use up the pulp as soon as I have 1 to 2 cups!

    Also for desserts especially, half a recipe is lots for one person!

  17. LeJeune says:

    Can you use almond meal instead of the almond pulp? I don’t have enough pulp for 9 cups :-(

    • amie-sue says:

      Hello Lejeune, I don’t recommend it for this cake. It will make it very dense and not at all the texture that I created. You can cut the recipe in half and it would still make a wonderfully sized cake. :) Have a great weekend, amie sue

  18. Juliana says:

    Hi Amie-Sue,

    I love your website and all your creations. I must say you are very creative and generous to share all your knowledge and skill in creating healthy and beautiful raw cuisine. You must be very busy but I guess this is your passion:)
    I have tried your cheesy kale chips recipe. Yummy! Next, I would like to try this cake recipe. If I half the recipe, what size of cake pan do you recommend? Is 6 or 7 inches (15cm or 18cm) cake pan ok?

    • amie-sue says:

      Good evening Juliana,

      You are welcome. I am tickled that you are enjoying my site. You are right I am busy and it is my passion. :) It blesses me to share it with like-minded people such as yourself. To be honest, you could use any size cake pan, the wider the pan, the shallower it is. Create it to your liking.:) amie sue

  19. Juliana says:

    Hi again Amie-Sue,

    I forgot to ask whether this frosting is suitable to use for piping (cake decorating)?

    • amie-sue says:

      Yes Juliana, it is great for piping. I will need to chill in the fridge a bit after making it but this is my go-to recipe for cake decorating frosting. :) Have a great evening, amie sue

  20. Gayle says:

    question. I would like to make this for our anniversary (Friday) but I don’t even have one cup much less 9 cups of almond pulp. Any suggestions?

  21. Gayle says:

    Okay, I just saw in the story about no getting around the almond pulp. I will save up and wait till I have it to make this cake. Sigh ;)

    • amie-sue says:

      Yea, sorry Gayle… you can always look at other cake recipes on my site if you don’t have the almond pulp for this recipe. :) Happy Anniversary!!

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