The pictures in the magazine were so mouth-watering, I had to try out a few recipes. I do wish they would release a paper copy of the magazine, so I could take it on the train, the couch or to bed with me (yes, I'm one of those dinosaurs who does not own a tablet), but also so I could take notes. The recipes I tried were in American cup measurements, which I find incredibly inconvenient. I have cup measures, but I prefer to weigh ingredients on my little scale. I have changed both recipes (the Raw Vegan Carrot Cake and the coffee cake that I will post later... it's still in the oven) a little, and I would have loved to write that down on my recipe copy. Oh well. I'll just keep track of my version in this blog. :) Speaking of recipes and blogs, here is the recipe for the carrot cake!
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| This looks pretty green, but that's just the light. It's actually a light orange-beige-y color. |
Heads up: You will not need an oven, but you will need a food processor and a freezer, as well as a 15cm/6 inch spring-form pan.
Ingredients:
Ingredients for the icing:
- 220g of cashews (soaked in water for a few hours)
- 3 table spoons of sea-bucktorn juice (lemon juice or orange juice should work just as well)
- 2 table spoons of sesame oil (or coconut oil)
- 80g of maple syrup
Ingredients for the cake:
- 300g of carrots (weight before you peeled them)
- 180g of buckwheat flour
- 250g of dates (or 150g of dates and 100g of dried pineapple)
- 35g of dried shredded coconut
- 1/2 table spoon of cinnamon
- 1/2 table spoon of cardamon
- a pinch of salt
How to make the icing:
- Blend the cashews in your food processor, add sea-buckthorn juice, sesame oil and maple syrup and blend together.
- Put in a bowl and set aside for later.
How to make the cake:
- Peel the carrots and cut them into small chunks/slices (so your food processors doesn't die).
- Make sure there are no seeds left in your dates. Cut dates into small pieces (for the same reason as the carrots).
- Blend all the cake ingredients (dates, carrots, buckwheat flour, shredded coconut, cinnamon, cardamon, and salt) together.
- At this point, the blended ingredients should stick together when you push your fingers down on them.
- Put parchment paper into your springform pan. Take half of the cake base mixture and press it down in the pan, so it sticks together nicely.
- Spread 1/3 of the icing on top.
- Put the cake in the springform pan into the freezer until it's frozen.
- Add another layer of cake (the other half of the batter) and icing (1/3 of the total or half of what's left).
- Freeze again.
- Cut around the edges of the springform pan to get the cake out of the pan.
- Turn it upside down on a plate to remove the parment paper. This shouldn't be a problem as your cake is frozen.
- Turn the cake around again and use the last third of your icing to cover the sides of the cake.
- Sprinkle with anything you like for decoration. I used pistachios because pistachios are awesome.
- Allow cake to get back to room temperature before serving.
- Enjoy + share with people you love!
