Caught up in the swirl of the holidays, I created some delicious, swirling cakes.
This recipe came to me while hosting my very first retreat in my home in Scottsdale, Arizona. It was one week of health, fitness, yoga, hiking, nature adventures, Reiki, ceremony, goal setting, heart connection, and DELICIOUS raw vegan food.
Email me firstname.lastname@example.org if you’d like to create your own exclusive raw vegan health retreat!
We let go of 2019 together, and started 2020 in a super powerful way!
Now, friends, if you’ve had raw vegan cake before…then you know how tasty they can be…
This cake is RICH, creamy, dreamy, and very satisfying.
It is NOT recommended to enjoy this in one sitting (you will be in a decadent coma).
Make it and share it with your friends and beautiful family.
The good news is that even if you are on your own, and you don’t have a single, living soul to share it with, it stores really well in the freezer.
So you can enjoy a slice a day or from time to time, slowly but surely.
The cake recipe combines natural fruit sugar and fat, so diabetic friends, be super aware and mindful of how your body responds to this.
Here’s the recipe!
- 2 cups walnuts
- 12 medjool dates + 1/2 cup water
- 1/4 cup ground flax + 1/2 cup water
- *Cacao lovers, feel free to add 2 tbsp of cacao powder or nibs here for a chocolate cookie crust*
- Process walnuts into a coarse crumb. Place in mixing bowl.
- In a high speed blender, combine 12 medjool dates with 1/2 cup water to form paste. You may need more or less water depending on the dryness of your dates. Add in water slowly. The idea is to get a nice, thick, sticky, yet smooth paste. Add paste into mixing bowl.
- Mix ground flax with 1/2 cup water. Add to mixing bowl.
- Stir all ingredients together in mixing bowl, and press into coconut oil-greased or wax paper-lined 9-inch spring-form cake pan. Place in freezer to set.
- 2 cups cashews, soaked for 4 hours, rinsed & drained
- 20 medjool dates
- 3 cups raspberries
- 1 tsp vanilla powder
- 1 cup water
- Add all ingredients to high speed blender. Blend until smooth and creamy.
- As for the water, you will need more water if you use frozen raspberries. If you want the cake to be marbled, you want the filling to be thick but still liquidy.
- Pour filling atop crust. Smooth top with cake spatula.
Cacao Caramel Drizzle Ingredients:
- 10 medjool dates
- 2 tbsp almond butter
- 2 tbsp agave
- 4 tbsp cacao powder
- 1 cup water
Cacao Caramel Drizzle Process:
- Place all ingredients in high speed blender. Blend until smooth.
- Pour half of the drizzle over the filling.
- Use butter knife to marble. Tap cake to level. Reserve extra drizzle in plastic squirt bottle (you may need to add extra water).
- Decorate cake with berries and reserved drizzle.
- Store cake in freezer.
- Place in refrigerator about 30 minutes before serving. Alternatively, you may remove cake from freezer, cut pieces, and allow them to rise to room temperature about 30 minutes before serving, if you know how many slices you need.
- ENJOY!! Use any leftover drizzle on nice cream, smoothie bowls, smoothies, chopped fruit, your finger, and anything else…it is great on pretty much EVERYTHING!
It’s a cake, friends. Use moderation. Kaphas in particular, be careful. Don’t overeat. Don’t over-indulge. But do, please, indulge a little bit!
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Raw Food Ayurveda: Volume 2 is available in paperback here.
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