Last week was my dear sister’s birthday and I decided to make her a raw version of her favourite Blackforest cake! So I excitedly told her my plan and the first words out of her mouth was “Erm…just to be sure, there’s no flour?”. Lol…can’t blame her, she has been my guinea pig for most of my raw food experiments (the good, the bad and the ones that have gone really really wrong).
Luckily for me, this cake turned out really well both aesthetically and taste wise. My family members really enjoyed it…but most importantly, my sister loved it! So yay (and whew!)
This cake was inspired by the White Chocolate Cherry Cake recipe featured in Judita Wignall’s Going Raw book.
RAW BLACKFOREST CAKE
7.5″ cake tin
What you’ll need
1/2 cup raw walnuts*
1/2 cup raw almonds*
1/3 cup medjool dates
Pinch of salt
*would be best if the nuts are soaked and dehydrated before hand. If not, its fine too.
1) In a food processor, grind the walnuts and almonds to flour.
2) Add the dates and salt and process until the mixture starts sticking together.
3) Pout some coconut oil on your hand and mix into the mixture. Press the mixture into a cake tin to form the base. Make sure it crust is even, especially the sides.
4) Leave in freezer.
2 1/2 cups raw cashews (soaked for 4 – 6 hours)
1 cup nut milk (I used cashew)
1/2 cup agave or slightly less than 1/2 cup raw honey
1/4 cup lemon juice
2 drops vanilla essence
1 tbs soy lecithin powder
1 cup cacao butter , warmed to liquid (not above 46 degrees)
1 1/2 cup pitted cherries (I used about 15 cherries)
1) Place the cashews, nut milk, agave, lemon juice, vanilla and lecithin in blender and blend till very smooth.
2) Pour the mixture into a large mixing bowl and add the cacao butter. Use a wooden spoon and keep mixing you can’t see the butter.
3) Pour into cake tin and smoothen the surface with an offset spatula
4) Spread the cherries evenly across the surface of the cake and slowly use a toothpick/satay stick to gently push the cherries into the filling. I had some cherries fully submerged in the filling too.
5) Place back in freezer.
1/4 cup cacao butter, warmed to liquid
1/2 cup cacao powder
2 tbs agave
2 drops coconut oil
1) Mix the cacao powder, butter and agave in a bowl till the mixture turns smooth and chocolately.
2) Pour the mixture into a piping bag and drizzle chocolate over the cake.
3) Leave in the freezer to chill and save the excess chocolate in a bowl.
4) Before serving, sprinkle cacao nibs and shave some of the excess chocolate on top of the cake.
Tadah, ready to serve!