Raw cake always seems to be too good to be true. Healthy cake!? This one tastes like a creamsicle, but the ingredients are barely more than nuts, honey, and fruit. No matter how many times I make a raw cake, I am always surprised that it can taste this good and be this good for me. And remembering to soak the cashews is the only prep-time. Making the cake only requires about 10 minutes total. So if you are looking for an easy dessert that is healthy enough you could eat it for breakfast, look no further.
Also, check out my new Recommendations page. If you've ever been unsure about where to find an ingredient, what kind of equipment I use, or which natural products I like, you can now find it all on that page. And if you still have questions about a product you don't see there, feel free to shoot me an email and ask! And no, I'm not sponsored by these products. I just really like them. Enjoy!
Raw Orange Vanilla Cream Cake
1.5 cups walnuts
10 moist dates, chopped
1 tsp water
pinch of salt
2 cups cashews, soaked 5-8 hours
1/3 cup raw liquid honey
2 tbsp melted coconut oil
1 vanilla bean, scraped
pinch of salt
juice and zest of 3 oranges
Line a 6 inch springform cake pan with plastic wrap. Put all crust ingredients in a food processor and pulse until a ball begins to form. Press this mixture into the bottom of the cake pan to form an even layer. Rinse the food processor, and then put all of the filling ingredients into it. In the food processor, mix the filling until smooth, scraping down the sides when necessary. This takes about 4-5 minutes to become really creamy, so be patient. Pour the filling on top of the crust and smooth the top with spoon. Place in the freezer for 2-3 hours (or longer). Allow it to thaw for about 20-30 minutes before serving. I garnished mine with sliced kumquats and a drizzle of honey. Running a sharp knife under hot water first will make slicing easier.
For more raw cake inspiration check out these recipes from the archives:
Thank you Whisk & Whittle for the beautiful napkins!