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~ raw, vegan, gluten-free ~
So, I had a little extra almond pulp on my hands… hmm, not a little, A LOT. Now, don’t misunderstand me, I am not complaining. I yearn for almond pulp but rarely have any. Lately, I have found myself in the unique situation that required me to make almond milk almost every day. Thus, a gorgeous abundance of almond pulp appeared!
I realize that many people don’t acquire such copious amounts of nut pulp at one time, trust me, it’s new for me too. So, I just recommend that you start a little stockpile in your freezer. Each time you make a nut milk, put the pulp in a freezer proof container and stash it away. Then in time, you too will find yourself with enough of it to play around with. :)
The almond pulp that I used was moist. Keep in mind that every batch of almond milk will vary in moisture content. It all depends on how much you squeeze the living-day-lights out the nut bag when making your milk.
I haven’t attempted this recipe with ground down nuts. It would definitely have a very different texture, and you are welcome to give it a whirl. But almond pulp is in a class of its own when it comes to texture. It is very light, moist and “fluffy.” It is kind of right in there in between a nutty raw cake and real baked cake.
So, when making this cake batter, ILolwent all crazy with the quantities, and it made a very large batch. You can downsize it if you wish. I ended up with about 13 cups of batter! All I could think of was Cherry Chip Cake, and apparently, I was REALLY craving it. lol, I ended up making several different cakes with this batter so to ease confusion I decided to write this up a bit differently.
This post will give you the basic recipe for the cake batter and an icing that I used. I will then create two other posts that describe the different cakes that I made. This way, it just might get your creative juices flowing, and you will think of ways to create your own masterpieces. Cake pans come in ooooodles of different sizes. In my opinion, I really should own every one of them. Hehe “Hi, my name is Amie Sue, and I have a cake pan fetish.”
So, Cherry Chip Cake… aaah. This was my all-time favorite cake growing up. Every year when my birthday rolled around my mom would ask me what kind of cake I wanted. CHERRY CHIP! She always knew the answer; I think she just liked to witness my response. So for about 20 years of my life, I had Cherry Chip Cake, by Betty Crocker, for my birthday. Last year my mom called me from Alaska and asked me what kind of cake I wanted. I giggled and said, “CHERRY CHIP PLEASE!” Number one, she wasn’t going to be with me to celebrate my birthday and number two, she knew I wouldn’t eat a boxed cake, so it was all for the sake of memories.
A week later, guess what showed up in the mailbox? My mom mailed a box of Betty Crocker Cherry Chip cake mix. She said she had to hunt high and low for it, and the box was old and dusty. Lost in old-time memories, I sat on the counter and mulled over the writings on the box. It had expired two years previously. hahaha. Never knew that cake mix expired. To funny. Anyway, I created this cake in memory of my all-time favorite childhood cake. Enjoy!
Yields roughly 13 cups batter
Cake batter:
Amie — The first thing I thought of when seeing this is “HOLY CRAP!” Looks so amazing!! Do you have any suggestions for a substitute for liquid stevia? I’m, sadly, allergic.
lol JoEll :) I am happy to hear that you find it appealing. hehe As far as substituting stevia… you bet, use about any sweetener that you wish just keep in mind that it will add more volume to the cake then the stevia. For example; 1 tsp liquid stevia may be equal to 1/4-1/2 cup of raw agave… so just keep that in mind, you might have to add more dry ingredients to soak up the extra liquid. Anything is doable. :) I hope this helps. Blessings, amie sue
Ami Sue you have more than made my day! I need a cake to take to church soon. Only one other person & I are trying to be vegan raw. I will make this cake in strawberry right after the holiday. Will let you know in a couple of weeks how it turned out. Thanks
Please do ShaJ… if you have any questions through the process, please ask and I will do my best to help. I am very excited for you! Have a wonderful day, amie sue
Amie Sue this looks absolutely wonderful, mouth watering. Can’t wait to make this, hopefully tomorrow. You have thee BEST raw recipes. Thank you SO MUCH for sharing your passion. It has totally helped transform my diet (and my family’s!) We love your recipes (and stories.) You are such the expert, could I substitute bananas for cherries?? Making it a banana cake? I know it would change the moisture etc…but how do you suppose it could be done, or rather could it be done? Thanks so much for the FANTASTIC recipes (& inspiration :) Blessings
Hi Cassie…
Thank you for your kind words. :) As far as using bananas instead… I am sure it can be done. You will just have to experiment to see how much is needed for the flavor and texture. Bananas are more wet than the cherries so you will need to keep an eye on that. Make sure they are ripe and maybe start with one and work your way up.
Have fun! amie sue
Amie-Sue,
THANK YOU!…there IS hope for a banana cake!! It has been my ABSOLUTE FAVE, just like the cherry chip is for you. We’ll see if I can pull this off! Going to give it a go tonight…Prayers…. :)
How did it go Cassie?! I am anxious to hear. :) amie sue
Omygoodness, Well one doesn’t ever ruin raw food recipes do they? they’re just transformed right? So here’s how it went: I thought the batter was bland so I added another banana, and another, and another, then it tasted pretty good. 4 total very ripe. (I simply substituted bananas for cherrys) Now it wasn’t firm enough to stand on it’s own, so I dehydrated it as “slices” 1/4-1/2″ thick. What the heck I thought, too late now, and if the batter tasted good, the final product will too. It turned out to be delicious, a cross between my favorite banana fruit leather and banana bread! It’s hearty and great alone or when topped with almond butter. Perfect as an afternoon snack after lots of exercise. I made this again. My husband likes it softer and I prefer to dehydrate a bit longer so it’s chewier. Insanely addictive! One of my boys is vegan and he loves this (He loves all my (your) raw recipes! Thank you Amie Sue! :) What shall we call this??
PS just saw your latest cheese puffs recipe on Facebook….can’t wait to try this!!
You said it beautifully Cassie. :) I applaud you for getting right in there and experimenting! It sound delicious. Thank you for sharing that with me, it just makes my day! amie sue
Forgot to mention, I halved the recipe….so 4 bananas for 1/2 the cake batter recipe! yummm :)
Can you use almond flour instead of the almond pulp and if so what would be the amount.
Hello Bonnie,
I haven’t tried it. It will give the cake a denser texture for sure… one reason I love the almond pulp because it gives the cake a lighter feel to it and isn’t so heavy in the tummy when eating. You can give it a try, I would use the same measurement. You might have to tweak it as you go since there isn’t any moisture in almond flour. Good luck! amie sue
Hello Amie-Sue,
I would like to congratulate for your wonderful work and the raw vegan masterpiece that you done. You are amazing, your imagination beats everything that I have ever seen in the raw vegan kitchen.
God bless you and thank you very much for inspiring me!!
Good afternoon Adriana,
Thank you so much for the kind words, it means a lot to me. Nouveauraw has been a wonderful outlet for me in sharing my heart and passion. Have a glorious day, amie sue :)
Hey Amie Sue,
I want to make this cake for my partner’s daughter, who is having her 7th birthday in 11 days.
What cake pan size did yoy use or which do you recommend? I have a 9″, 7″ and 6″ pans available.
Thanks!
Good morning Jacobson… gosh, it looks like I didn’t document all those years back. I believe it was an 8″ pan. You could use larger, the layer would just be thinner or you could make several smaller ones. Happy birthday to your special young one! blessings, amie sue
Ok, thank you! I appreciate that. I’ll try the smaller size and use the extra to make a decorative add-on. Not sure how I’ll go about it. Perhaps you have suggestions?
If you are wanting to hold back some of the batter for decorating with, you could create little cake balls with the batter, dip them in either frosting or chocolate and arrange them on top of the cake in some pattern or off to the side (around the base?).
Yeah, I could do that. Thank you, Amie Sue!