Cake Recipes
This was inspired by spiritedmama’s Chocolate Cupcakes with Chocolate Frosting recipe. This cake is a slightly altered version of that. I just threw things in the food processor, so the amounts are estimations. You should feel free to adjust for your taste.
It was my birthday last week and I really wanted to make a raw cake so after lots of trawling through recipes I thought I’d make one up! Looks like lots but really easy!
I felt so sinful consuming these! They taste buttery, sweet, rich, and cacao-ic (tee hee). Make sure the flax is ground very fine, otherwise you won’t get the smooth texture. These donuts even help you out with getting your greens. Enjoy…
I found this recipe at http://therawtable.com/recipecoll/neopie.htm, and I thought this is a must try recipe! The modifications I made are: no salt used, agave nectar (no honey), fresh dates (not dried and then soaked) and, as extra, maca powder. I also used vanilla power on the banana and strawberry ice cream. I used pecan nuts in the crust, no almonds. I did not use the fresh pealed black plums in the strawberry ice cream. My recipe also yields half of the amount than the orginal recipe. It does take time to get it ready.
This is wonderful tasty desert that you can enjoy anytime. It takes great! Very chocolatey!
I was inspired by many of the recipes on this site, and dreamed up this birthday cake for Matt. It was a huge success!
This is a super delicious banana cream cake I made accidentally. Tastes so good and especially great for breakfast, filling too!!
my daughter’s big day finally came and i had origanally planed to the wounderful watermelon cake on this site but guess what’s out of season so i had to come up with some thing simple nut free` and not to sweet my husband and i had so much fun making this one hope you like it
Almonds, lemon and curd sweetly bound together in a traditional Austrian Curd Cake used to be my one of my favourite recipes from more than three decades back when I studied Cordon Bleu cookery. This is Elizabeth David’s classic recipe substituting macadamia curd for the eggs, butter and dairy cheese…. and leaving out the semolina altogether :) Again salutations to poemomm for the cream cheese recipe without which this would never have been born.
This was my favorite tart we sold at our Organic Supermarkt, when we still owned it. The tart was not raw and was baked by our organic bread supplier. Yersterday, my husband asked me if I could to an appelkruimmeltaart for him. I just found out that kruimmel means streusel, a crumb toping, so I name my raw version Appel Streusel tart. I told him I would try beter and I will come up with a raw version of the appel-cranberry streusel tart we sold at our store. He was very entusiastic and he just finished his first piece. It was really delicious. I hope you like it. The cust is not soft and chewy, but firm and a bit hard like a crust.
I’m spoiling Matt before I leave for a few months… The measurements are all estimated, but it turned out very good! I used leftover nutpulp I dehydrated, but you can use just ground nuts of any kind. I imagine pecans and almonds would work lovely as well.
This is my happy 30 birthday cake I served to non raw friends. The base flavour is intense mixed with the pinacolada ‘cheesecake’ top. There are lots of different textures. I enjoyed eating the top by itself, and the bottom by itself and then mixing the two together. YUM
Crust:
2 c. nuts of choice, or mixture (pecans, walnuts, macadamias, etc.)
½ c. dates, pitted & chopped
Process nuts and dates in food processor to a sticky consistency. Be careful not to over process and bring out too much oil from the nuts. Press into the bottom of an 8” springform pan. Put in the frig while making the filling.
Filling:
3 c. raw cashews (soaked for 1 hour)
¾ c. lime juice (or to taste)
¾ c. raw honey
¾ c. virgin coconut oil, melted
1-3 tsp. vanilla extract (to taste)
½ tsp. sea salt (optional)
Process cashews, lime juice, honey, melted coconut oil, vanilla and salt (if using) to a smooth and creamy consistency. Will need to process for up to 5-7 minutes, depending on the power of your food processor.
Pour the filling onto the crust. Remove any air bubbles by tapping the pan on the counter. Freeze until firm, several hours or overnight. Can serve partially frozen to maintain firmness.
Garnish with fruit of choice. I used frozen raspberries slightly processed with a little agave to slightly sweeten.
Thanks to the oreo cookies recipe on this site, this is awesome! Superman!, let me know if this is your type of thing!
Truly this has a moist, warm pudding texture just like the real pudding cake. I must say that this is one of those recipes that has to be a rare treat, even for raw…but it certainly tastes amazing.
i made this cake for the full moon… beetroot and chocolate make magic together and are a worthy offering to the amazing moon. don’t let the dinosaurs in the picture scare you…
After having some unhealthy cravings for Pineapple Upside Down Cake i had to make a healthy raw version. Hope you all enjoy it as much as we have!
FINALLY… a raw cupcake with the taste, texture, and look of the cooked counterpart! Make these for any special occasion or to simply treat yourself to some sheer deliciousness! They are high-energy snacks or desserts that keep you going all day! I will warn though: you might find yourself with the sudden urge to eat three in one sitting :).