It’s always lovely turning up to a birthday with the cake. I felt very lucky to be given this privilege for a special friend recently. I had checked to see what her favourite cake was with the intention of making a raw version (hoping it wasn’t either lemon meringue or pavlova- possibly the only two cakes I could not begin to think about switching into raw vegan varieties!) Luckily for me though, it was carrot!
This cake is an adaptation of one I created a long time ago now. I used to make it with brazil nuts and desiccated coconut. This one though is made with buckwheat flour and coconut flour with the addition of raw apricots and lots of spices.
It’s very easy and quick and will sell anyone who you think will scoff at the idea of raw vegan cake- which is always a bonus!
RAW CARROT & WALNUT CAKE WITH VANILLA COCONUT FROSTING
Ingredients for cake:
- 2 ½ cups carrots, grated
- 1 cup of dried apricots (make sure you buy organic ones!)
- 1 cup of dried dates
- 1 ½ cups of activated buckwheat ground into flour
- 1 cup of raw desiccated coconut ground into flour
- ½ teaspoon cardamon
- ¼ teaspoon clove
- 1 tsp ground cinnamon
- 1 apple, grated
- ¼ cup raisins
- ¼ cup crushed walnuts
- 2 teaspoons orange juice
- 1 tsp vanilla extract
- ½ teaspoon orange zest
To make the buckwheat flour, grind the activated buckwheat* in a high-speed blender until it is a fine powder. For the coconut flour, do the same with desiccated coconut, blending it down into a fine flour texture. Place the buckwheat flour and coconut flour in a large mixing bowl and add the cinnamon, cardamom, clove and salt and mix together.
Place the apricots and dates in warm water so that they have time to soak and soften, around 10 minutes. Drain well.
Grate the carrots and apple and place them in your food processor fitted with the “S” blade. Add the soaked and drained dates, apricots, orange juice, organ zest and vanilla. Process this until well mixed. You may need to stop and scrape the sides down a few times. The mixture doesn’t have to be entirely smooth but close to.
Add this mixture to the flours and spices in the mixing bowl and mix well to combine, you may need to use your hands!
Add the raisins and chopped walnuts and mix again so the dough comes together in a ball.
Press the dough into a 12-inch springform pan and refrigerate while you make the icing.
If you can’t find activated buckwheat, you can try using almond meal instead. You can buy store-purchased organic coconut flour which will work, but freshly made is best!
Vanilla and Coconut Icing:
- 1 ½ cup raw cashews soaked for 2-4 hours
- 2 tablespoons almond milk
- ¼ -½ cup water
- ¼ cup coconut oil, melted
- 1 tsp pure vanilla extract
- 5 drops vanilla-flavour liquid stevia
- ½ tsp ground cinnamon
- a pinch of sea salt
In a high-speed blender combine the cashews, almond milk, water, vanilla extract, stevia, cinnamon and salt. Blend until the mixture begins to come together and then add the coconut oil in a flowing stream while the blender is running. Continue to blend until completely smooth, this may take a few minutes so be patient!
Taste and adjust flavours if need be – you may need to add a little more sweetener or cinnamon. I sometimes add a little more orange zest or maple syrup to the icing.
Cover the top of the cake with the frosting and place in the freezer to set for about one hour.
Before serving, scatter the cake with coconut, cinnamon and fresh berries.
Enjoy with people you adore. xx