I asked Instagram if anyone knew who the genius was that first thought to throw a frozen banana in a blender to make raw vegan ‘ice cream.’ It seems this person does not get the recognition they deserve because nobody knew. Similarly, some smart cookie thought to pop some soaked cashews in a blender with a few other ingredients to create an indulgent cake that is actually healthy- raw vegan cake! You start to feel good just saying those words.
Wizardry is the only explanation.
Does anyone know the original source of these discoveries?
I have eaten many a raw cake, marveling at their indulgent flavour and texture, yet until now I have never attempted to make one. When a darling friend who is on the keto diet (low carb, high fat, high protein) invited me for dinner, I thought a raw cake, full of nuts, would be perfect. Until I started googling- most contain dates and cups of syrup- yikes! Don’t misunderstand, sugar and I have a close relationship but sugar and keto do not; it was time to get creative.
This cake is gorgeously rich and nutty with just a touch of sweetness. It is raw, vegan, reduced sugar, gluten-free and full of nutrients.
I have been known to eat it for breakfast 🙂
I substituted the dates that are often in the base of raw cakes for coconut and coconut oil and significantly reduced the syrup addition in the mousse layer by adding the richness of coconut milk and some natural berry sugars (berries tend to be lower in sugar than other fruits). You can use any raw sweetener you like here and adjust for varying sweetness levels accordingly. I like maple syrup because it is something my grandparents would recognise.
I have been scared off making raw cakes in the past because I only have a very basic blender and don’t want to have to buy a lot of expensive ingredients. All of these ingredients are readily accessible if they aren’t already in your pantry (maybe you don’t eat as many nuts as I do?) and even if you can’t get the mousse perfectly smooth it still tastes delicious.
How lucky are we that we live in a time where it is so easy to eat healthily (or treat ourselves, which is damn nice too)?
Seeing as we are being all healthy and low sugar, a cup of chai tea would be perfect. However something like Coombe Farm’s Noble Viognier with its apricot and honey notes would be delicious too 😉
Are you a fan of raw desserts?
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- 1 1/2 cups pecan nuts
- 1/4 cup shredded coconut
- 2 Tbsp coconut oil (may need to liquify over minimum heat in a saucepan for a few seconds)
- 1 tsp maple syrup
- 2 cups cashew nuts (drained after soaking for at least 6 hours)
- 1/4 cup cacao or cocoa powder
- 3/4 cup coconut milk
- 1/4-1/2 cup maple syrup (or alternative raw sweetener)
- 1/4 cup coconut oil (may need to liquify over minimum heat in a saucepan for a few seconds)
- 1 tsp vanilla essence
- 1 Tbsp tawny port (optional)
- 1/2 cup blueberries (frozen and defrosted are fine)
- Place pecan nuts, coconut, oil and maple syrup in a blender and pulse until the mixture is clumping together. You may need to add a touch more coconut oil (1 tsp at a time).
- Press into the base of a lined 20cm (8 inch) springform tin.
- Blend the cashews until fine.
- Add the cacao, coconut milk, oil, vanilla, 1/4 cup of syrup and port (if using) and blend until smooth.
- Do a taste test and add additional sweetener in small increments if required.
- Pour over base.
- Blend the blueberries and then strain the juice through a sieve
- Pour over mousse layer and gently swirl with a knife.
- Set in freezer for at least 2 hours
- Serve dusted with extra shredded coconut.
- Cashew nuts are best soaked overnight
- Cacao has more nutrients than cocoa but either are suitable
- Depending on how long you freeze it for, you may need to remove from freezer for 30 minutes before slicing.
- This will keep well in the freezer for up to a month. I usually wrap slices individually in freezer bags so I can grab a sweet treat whenever the mood takes me.