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 ;)

Cake Ingredients:

  • 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: 

  1. Divide the batter into two equal parts
  2. Lightly grease the pan with coconut oil  
  3. 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.  
  4. Pour 2 cups of liquid frosting onto the first layer of cake - spread evenly.  
  5. Place cake pan. In freezer for 1-2 hours in order to set the frosting.  
  6. Pour the remaining frosting into a container and set in freezer until firm (1-2 hours). Place in refrigerator once set.  
  7. Remove cake from freezer and take remaining portion of cake batter and spread evenly on top of the middle layer of frosting.  
  8. Set cake in freezer for 20-30 minutes  
  9. Remove the cake carefully (or leave in pan if need be)  
  10.  Frost cake and sprinkle some fresh lemon and orange zest in for decoration. 


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