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Layered Apple Raisin Cake with Maple Cinnamon Frosting

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~ raw, vegan, gluten-free ~

I know what you are going to say when you read through the ingredient list… “For the love of almond pulp! What is it with that woman?!”  :)  It’s true, I do love using almond pulp… it plays so nicely with other ingredients and has a wonderful texture that I haven’t found with other raw foods.

For this cake, and for the taste and texture that I have created, there isn’t one thing that I would change, nor do I have any recommendations for substitutions.    I could say to try ground almonds or other flours such as buckwheat or oats… but frankly it would be a whole new cake.  Not that there is anything wrong with that, it just hasn’t been tested.

This heavenly dessert melts in your mouth with its smooth texture from the almond pulp.  The pockets of plump raisins and fresh, diced apple nuggets that have been marinated in caramel sauce are enough to make a grown woman swoon.

Speaking of the caramel sauce… within this recipe, it calls for 2 Tbsp of raw caramel sauce.  I provided a link that will take you to that recipe.  As you will notice, it makes 1 1/2 cups worth.  Go ahead and make the whole thing you won’t be sorry.  Drizzle some of it over the cake or save it for later to dip apple slices into.  It is just divine!

Working with almond pulp takes a little trial and error.  That is because is because it is volatile based on how you make your nut milk.  Some days you might have greater hand strength, and you are able to squeeze just about every drop of liquid from the pulp.  Other days, you might not work as hard, and you end up with a moister pulp.  Nothing is wrong with either way… it just means that you need to learn how to use it in a recipe.

For instance when making this cake.  If your batter appears too dry, you might need to add a tablespoon or two of water.  If it is perhaps too wet, you will need to add a little more flour.    This isn’t complicated; it is just something to be aware of.   When working with fresh ingredients, we have to be willing to adapt… each and every recipe tends to turn a little bit different from the last.   I hope that you enjoy this cake as much as we did.  Many blessings from my kitchen to yours.  amie sue


Yields 9” pan

Apple roses:

Apple filling:


Cake batter: yields 8 cups cake batter


Apple roses:

  1. Wash and core the apples.  I used 2 large apples.
  2. With a mandolin slice the apples 1.5mm thick.  Leave the skins on.
  3. I used 16 of the largest slices in diameter, trying to keep them all around the same size.
  4. Place the apple slices on a mesh sheet that comes with the dehydrator and dry at 145 degrees (F) for one hour.
  5. Remove and make one cut, breaking the circle.  Roll the apple slice up and place in a mini cupcake pan.  They should resemble a flower.
  6. Set the pan in the dehydrator at 115 degrees (F) for 6 hours.

Apple filling:

  1. Place the diced apples, raisins, caramel sauce, cinnamon, and vanilla in a large zip lock back. Close and gently massage the ingredients together.  Be careful that you don’t squish the apples.
  2. Place the bag in the dehydrator at 145 degrees (F) for 1 hour.  Remove and allow the mixture to rest overnight on the countertop or fridge.  I left mine on the counter.


Cake batter:

  1. Place the coconut flour, psyllium, cinnamon, and salt in a large bowl.  Mix well.
  2. Add the almond pulp and with your hands mix everything together really well.
  3. In a blender combine the Young Thai coconut, almond milk, maple syrup, honey, stevia, and extracts.   Blend until smooth.  Add to the large mixing bowl with the other ingredients.  Mix well with hands.   Set aside.
  4. Carefully fold the apple filling into the cake batter.  I used my hands.
  5. Divide the batter into two equal portions (4 cups each).
  6. Loosely disperse the cake batter clumps around the pan.  Then with your hand or a spatula press the cake into the pan evenly.  This batter will make two 9” circle pans worth that is 1” high.
  7. Remove the outer ring of the pans and flip the top of the cake onto the mesh sheet that comes with the dehydrator.  Remove the base and plastic wrap.
  8. Dehydrate at 145 degrees (F) for 1 hour, no longer.  This is just to create an outer crust but retains a moist inside.
  9. Allow the cakes to cool before frosting.  See photos and instructions before decorating the cake.
  10. Store the cake in the fridge for up to 3-4 days.
  11. Additional Cake Tips: How to frost a cake.  Click here.  How to slice a cake.  Click here.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.


Prepare the Springform pan by covering the base with plastic wrap.  Divide
the cake batter into two equal portions.

Preparing the Springform pan by covering the base with plastic wrap

 Press the batter firmly and evenly into the pans.

Press the batter firmly and evenly in the pans

 Remove the outer ring.

Remove the outer ring

 Carefully flip upside down onto the mesh sheet that comes with the dehydrator.

 Carefully flip upside down onto the mesh sheet that comes with the dehydrator

 Remove the Springform pan base.

 Remove the Springform pan base

 Remove the plastic wrap… now you can see how helpful the plastic wrap is.

 Remove the plastic wrap... now you can see how helpful the plastic wrap is

 Slide in the dehydrator at 145 degrees (F) for one hour.

Batter ready to slide in the dehydrator

 Spread a layer of frosting in between cakes.

 Spreading a layer of frosting in between cakes

 Then gently coat the outer sides and top with a thin layer of frosting.

Then gently coat the outer sides and top with a thin layer of frosting

 Create the pedal effect as shown below.

 Create the pedal effect as shown



 Decorate the top with the apple roses and mint leaves.

Beautifully Displayed Raw Layered Apple Raisin Cake with Maple Cinnamon Frosting Decorating the top with the apple roses and mint leaves

Delicious Raw Layered Apple Raisin Cake with Maple Cinnamon Frosting Decorating the top with the apple roses and mint leaves

23 thoughts on “Layered Apple Raisin Cake with Maple Cinnamon Frosting

  1. Mish says:

    Oh wow! Thank You!
    Trees are full of apples and now I know what else to do!
    Amy Sue, which dehydrator do you use, besides the giant one you are having made?

  2. Joanie Stuart says:

    Oh! Amie Sue!
    This looks incredible! I can’t wait to try this recipe. These are my favorite flavors.
    I’m going to make this and take it to a lunch with friends I’m going to next week. No one that will be there follows a raw diet but they all have a sweet tooth. Thank you!

  3. elke says:

    dear amie sue,
    the link to the recipe of the frosting seems to be broken…


  4. Christine says:

    You always amaze me with your creativity! This cake looks so gorgeous and I will definitely make it in the next few weeks when the apples arrive at our farmer’s market. Beautiful!

    • amie-sue says:

      Oh thank you Christine, that is so sweet. You started my day with a big ole’ smile. :) Do keep me posted if you give it a try. I always love to hear how things go. Blessings, amie sue

  5. Kimberly says:


    What a beautiful cake! Just a quick note to let you know that the fasting link is not working. Have a wonderful day.

  6. orlene says:

    What can you substititue pysillium husks & stevia with?
    Thank You

    • amie-sue says:

      Hi Orlene, You can try ground chai seeds, but the psyllium adds a nice texture to the cake. Omit the stevia and use any sweetener you use, just be sure to add a little at at time and taste test along the way. Blessings, amie sue

  7. Kathleen Bryce says:

    Can’t get the cinnamon frosting recipe. say it can’t be found !

  8. Mamabird says:

    Hi there, do you come up with all the almond pulp you use from making extra milk for your recipes? Do you freeze the pulp as well?

    • amie-sue says:

      Hello Mamabird. I make nut milks that go into recipes and I freeze the pulp till I get enough to make recipes with it. :)

  9. mortisha says:

    I am thanking you in advance for this incredible recipe – you are an amazing woman and I am so glad that I found you!

  10. Constance says:

    you must be a mind reader-
    after reading your little story on the cherry chip cake i got to thinking about birthday cakes through my childhood and my mother always made amazin raisin cake in a 3D lamb mold-she would color coconut green to simulate grass for the lamb to be laying in it was truely incredible
    so i was wishing i could find a recipe similar to the amazin raisin and low and behold here it is
    thanks ami sue

    • amie-sue says:

      Hello Constance… mind reader extraordinaire! hehe So happy that this recipe arrived just in time for you. :) What a sweet memory to have with your cake. Mine is cherry chip cake. My mom used to make the Better Crocker Cherry Chip cake mix. Loved it. hehe Now, she sends me a Betty Crocker Cherry Chip cake mix, minus the contents. lol She knows I won’t make it and we can’t have gluten in the house… so I have a nice collection of boxes. It’s really special to me. :) Have a blessed evening my friend. amie sue

  11. Michelle Locher says:

    Wow, what a beautiful cake!
    It looks like a gorgeous wedding cake and reminds me of my wedding dress my beloved Mama made for me many years ago. She made dozens of the exact same style flowers that you made for this cake, except out of silk, and sewed them all over the dress. It is beautiful and I still have it! This cake reminds me of my Mama and my beautiful wedding dress she made for me. I am going to have to make this beautiful cake sometime soon, maybe for my special girl friends and I to share!
    Amie Sue, you and your exquisite, creations inspire and awaken so many beautiful and very special memories for me. Many times when I browse through these amazing recipes, it feels like my Mama is right here, with us! Thank you again, and so much love and blessings are coming your way, xo.

    • amie-sue says:

      Thank you Michelle :)

      I can imagine just how gorgeous that dress must be. Such a delight to have your mom make it for you. She must have been so talented. You and I have quite a connection through our mamas. :) I cherish my mother and I am so thankful for her. Thank you for always sharing your loving memories with me. Food is so powerful, isn’t it? The sites, the sounds, the tastes… can transport us to any place and any time in our lives. Off to bed I go. love and hugs, amie sue

  12. Vanja says:

    dear I received from friends and saffron scent is wonderful … please help me what I can do with it … if you know where it is best to add … or if you have a recipe … lots and lots of kisses thank you … you’re wonderful

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