have raw cake and eat it
This chocolate cake really tastes like the real thing. It tastes lovely and chocolaty and has a rich, moist texture. The nuts are broken down almost into a dough in the food processor and creates an amazing texture. The raw purple corn flour is also a perfect addition to raw cakes, giving that ‘cakey’ texture without having to cook it. Serves 18.
Cake:
80g raw, organic almonds, soaked 8 hours, rinsed and drained
180g cold pressed, organic cacao butter
40g cold pressed, organic coconut butter
140g organic purple corn flour
20g lucuma powder
Icing:
100g cold pressed, organic cacao butter
RAW CHOCOLATE CAKE
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.
RAW CHOCOLATE CAKE 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.Put the almonds and dried apricots into a food processor with an S blade and process until everything is broken up very small and you get a doughy consistency that holds together.
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2.Add carob, purple corn, lucuma and cacao powders to food processor and process more until you get a crumbly consistency.
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3.Remove mixture and put into a bowl.
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4.Melt cacao and coconut oils in a porringer or bowl over hot water.
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5.Add melted butters to mixture and mix well.
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6.Press into a small cake tin or glass or ceramic dish and refrigerate.
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7.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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7.Melt the cacao butter and coconut butter for the icing as above.
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8.Stir in the cacao and lucuma powder and beat together.
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9.Ice your cake and refrigerate until completely set.
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10.Serve with a cup of herbal tea in small slices.
