have raw cake and eat it
This is my signature cake, full of goodness and yummyness, without being too sweet. This makes a lovely, rich cake, you do not need a huge slice, but if you have one you don’t need to feel guilty as it has no added sugar and the butters are OK too. If you do not want to use cacao powder you can replace it with the same amounts of additional carob powder in both the cake and the icing. You can also buy a cake making kit with small quantities of each ingredient packaged up if you would like to try out the recipe without buying larger packs of each ingredient.
Cake:
25g unhulled hemp seeds (can be omitted for a version without nuts/seeds)
75g cold pressed, organic cacao butter
35g cold pressed, organic coconut butter
50g organic dried apricots soaked for 8 hours in 40ml water
30g lucuma powder
Icing:
50g cold pressed, organic cacao butter
HAVE RAW CAKE AND EAT IT
Below, you can add all of the ingredients in this recipe to your basket from our online shop.
After you have made the recipe you will still have plenty of each of the ingredients left.
HAVE RAW CAKE AND EAT IT WITH NUTS/SEEDS INGREDIENTS
You may edit your basket at any time. We don’t stock the following ingredients for the version of this recipe with nuts/seeds, but the essential ones should be easy to buy anywhere: almonds (you can buy in our bulk pre-order)
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1.Grind the almonds and hemp seeds in a grain mill, coffee grinder or grinder attachment to your food processor/blender/juicer.
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2.Melt the cacao butter and coconut butter in a porringer or bowl over a pan on hot, but not boiling water.
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3.Blend the soaked apricots with their soak water plus 30ml extra water in a blender. A high powered blender would be ideal for this, but a hand blender or other type of blender should work well too if they are well soaked. Add a little extra water if necessary, but not too much.
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4.Add melted butters to the blender and blend again for a short time.
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5.Mix together ground nuts and seeds, purple corn flour, lucuma powder, carob powder and cacao powder (if using) in a large bowl.
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6.Add the melted butters/apricot mixture to the large bowl of dry ingredients and stir well.
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7.Place into a small cake tin or glass or ceramic dish and refrigerate.
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8.When it is cold, you can ice it. Don’t be tempted to ice it until it is completely cold and set or the oils in the icing will separate out.
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9.Melt the cacao butter and coconut butter for the icing as above.
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10.Stir in the cacao, carob and lucuma powder and beat together.
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11.Ice your cake and refrigerate until completely set.
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12.Serve as it is or it is great with fresh berries or cherries and a cup of herbal tea. Try not to eat it all at once!
HAVE RAW CAKE AND EAT IT TESTIMONIALS:
“I made your signature chocolate cake and it was really lovely. I preferred it to almost any other raw cake I have come across including my own.” R, HAMPSHIRE
“I bought a raw choc cake kit for my birthday and loved it thanks.” HM, CORNWALL
