31 3 / 2012
This recipe, I cannot take credit for. It is 100% inspired by my FAVORITE raw dessert book - Sweet Gratitude by my favorite raw food restaurant in San Francisco Cafe Gratitude. However…I found that by following the recipe, I wind up with a HUGE cake that’s fine for a restaurant, but not for a party of 4-6. Also, I modified the frosting to make it a bit more zesty and adds a touch of WOW!
Here’s how to make it: (yields one 6in round cake) **You will need a blender, and if you have a food processor and a handy dandy mixer - your life during the process of making this cake would be a whole lot easier ;)
- 20oz date paste
- 1/4 cup coconut oil (refined - unrefined will give it a coconutty taste)
- 2 tbs liquid vanilla
- 1/2 tsp salt
- 5 cups almond flour
- 1/4 cup almond milk
- 1/4 cup strong chai tea (2 teabags)
- 1/2 tbs cinnamon
- 1/2 tbs nutmeg
Making The Cake:
- Make the date paste by finely chopping dates (majool dates are my favorite to use and you could use a sharp knife or your s-blade in your food processor).
- Add to mixer date paste, coconut oil, liquid vanilla - beat until nice and creamy. Add the rest of the ingredients and mix for 2-5 minutes. (do not over blend).
Orange Frosting Ingredients:
- 2 cups soaked cashews
- 2 cups orange juice
- 1/4 cup lemon juice
- 1/4 cup fresh squeezed orange juice
- Fresh Zest of one whole lemon
- Fresh Zest from 1/2 fresh orange
- 1/4 cup agave
- 1/4 tsp salt
- 1 tbs liquid vanilla
- 1/8 tsp turmeric
- 4 tbs lecithin
- 1/2 cup coconut oil
Making the Frosting:
- Add to blender all ingerdients except for coconut oil, lecithin and save 1/2 of your fresh fruit zest for later.
- Blend well until smooth and creamy (3-5 min).
- Add lecithin and coconut oil and blend.
- Test consistency by placing a small amount in freezer for 20-30 min. If frosting is firm to the touch and has thickened - proceed to cake assembly. If not, add more coconut oil.
Putting the Cake together:
- Divide the batter into two equal parts
- Lightly grease the pan with coconut oil
- Place one portion of the batter into pan and spread in an even, flat layer. Keep the other portion at room temperature until ready to use.
- Pour 2 cups of liquid frosting onto the first layer of cake - spread evenly.
- Place cake pan. In freezer for 1-2 hours in order to set the frosting.
- Pour the remaining frosting into a container and set in freezer until firm (1-2 hours). Place in refrigerator once set.
- Remove cake from freezer and take remaining portion of cake batter and spread evenly on top of the middle layer of frosting.
- Set cake in freezer for 20-30 minutes
- Remove the cake carefully (or leave in pan if need be)
- Frost cake and sprinkle some fresh lemon and orange zest in for decoration.
ENJOY WITH GOOD FAMILY AND FRIENDS!
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