Sunny October is upon us and all gardens are full of apples. We all know fruits are at their best when they are in season so now is the time to consume! But besides eating them as they are, enjoying them in smoothies and making tasty traditional apple pies allow me to present a RAW alternative. This delicious raw cake will of course still preserve all vitamins, fiber and minerals naturally contained in the apple. Lately I’m switching my eating habits into adding more and more uncooked foods; purely for health reasons; and I am definitely feeling the difference. To expand my knowledge further I just started taking a course that will make me a certified raw food chef! Very exciting! There is so much more to raw cuisine than just salads and smoothies! But I diverge…. back to the cake! The recipe is rather straight forward, by following all the steps you will create a beautiful creamy raw apple cake enhanced by many other health benefits that come from ingredients such as maca, coconut oil and cacao butter. To make things extra sweet we will decorate our cake with 100% natural caramel; made by using only 3 ingredients! I am sure your apples will be thankful to you for treating them this way!
Well, enough said, lets “rawbake”!
Raw Apple Cake with Date Caramel (gluten free, dairy free, refined sugar free).
Ingredients:
Crust
1 cup walnuts;
1 cup almonds;
10 dates;
pinch of sea salt.
Filling
2 cups cashew nuts;
4 apples;
2 tsp maca powder;
2 tsp cinnamon;
¼ cup coconut oil, melted;
1/3 cup rice syrup (or maple suryp, honey etc);
1/3 cup cacao butter, melted;
Juice from 1 lemon;
1 cup almond or oat milk.
Caramel
10 dates;
½ – 1 cup water;
Pinch of sea salt.
Soak cashew nuts in clean water with a pinch of salt for min 4 hours.
Line 8’ (20 cm) spring form or loose-bottomed cake tine with plastic wrap (it will be easier to remove the bottom part of the tin from the cake).
To make the crust, in a food processor, first, process nuts until small crumbles, and then add dates, and salt. Blitz to combine and process until well incorporated and mixture starts to stick together. Turn out into the prepared tin and press down to form an even base. Freeze.
To make filling, rinse and drain cashew nuts thoroughly and add it to the blender along with the rest of the ingredients. Process until you get very smooth and creamy batter.
Pour the mix over the prepared crust. Put into the freezer for min for 4 hours or until set.
When set, decorate with caramel and , if you wish, decorate with figs or dried apple chips.
To make caramel, process dates, water and sea salt in the blender until smooth and a little bit runny. Start with ¼ cup of water and gradually add more until you reach desired consistency. Recipe makes about 1 cup of caramel, store any leftovers in the fridge for up to 5 days.
Store cake in the freezer, but let it stand outside for about 1 hour or so before serving.
Enjoy and chat soon!
