Who said that to be defined as such, a cake necessarily needs an oven? But what I'm about to offer you today is not even a simple cold cake! I thought of a raw vegan cake, which means not only that we will not use animal-derived ingredients (eggs, butter, milk, etc.), but neither will heat-treated foods. Let's get to work and see how to prepare this delicious raw food cake.
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Identity Card of the Recipe
- 195 KCal Calories per serving
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Ingrediants
For the base:
- If necessary: 1-2 tablespoons of water or hemp seed milk
- 1 pinch of cinnamon
- 200 g of dried apricots
- 80 g of sultanas
- 50 g of hazelnuts
- 100 g of peanuts
- 400 g of carrots
For the cream:
- 100 g of cherries
- Q.b. (1-2 tablespoons) of water
- 50 g of agave syrup or maple syrup
- 1 tablespoon of coconut oil
- Untreated lemon juice
- 20 g of sunflower seeds
- 100 g of peanuts
Materials Needed
- Ring or hinged pan with a diameter of 20 cm
- Powerful blender
- Bowl
- Wooden spoon
- Spatula
- Vegetable peeler
Preparation
- Dedicate yourself to the preparation of the base. Soften the peanuts, hazelnuts and raisins in water for one hour.
- Wash the carrots, remove the stalk and peel them. Cut the carrots into slices and combine them in the blender.
- Drain the dried fruit (peanuts and hazelnuts) and dehydrated fruit (raisins) from the soaking water and combine everything in the blender, together with the carrots. Flavor with cinnamon and add the dried apricots cut into strips. Blend everything until you get a cream If the mixture is too compact, add a couple of tablespoons of water or raw vegetable milk (eg almond milk or hemp seed milk).
- Remove the mixture from the blender and distribute half of it in a springform pan or in a ring mold with a diameter of 20 cm. Level with a spatula or the back of a spoon.
- In the meantime, devote yourself to the preparation of the cream. Wash the cherries and dry them gently. Remove the central bone from some.
- Blend the almonds (if necessary softened in water for an hour) together with the sunflower seeds, coconut oil (or butter), agave syrup and lemon juice. If necessary, add one or two tablespoons of water until the right creaminess is obtained.
Alternative ideas
In this recipe it is possible to replace almonds, hazelnuts and peanuts with other nuts (eg walnuts, pine nuts, macadamia nuts, cashews, etc.). Similarly, raisins and dried apricots can be replaced with dried dates or prunes.
You can also prefer different oil seeds as substitutes for sunflower seeds, such as: flax seeds, hemp seeds, sesame seeds, poppy seeds, chia seeds, etc.- Cover the first layer of carrot cream with the almond cream. Fill with pitted cherries, then finish by covering with the remaining carrot cream. Garnish with some whole cherries. Freeze the cake for a couple of hours.
- Remove the mold from the freezer and remove it from the cake. Cut the raw vegan cheesecake into slices and serve.
Alice's comment - PersonalCooker
A delicious cake that has nothing to envy to the classic cold cakes or cheesecakes! You can of course serve it with other fresh fruit or replace the fruit with raw cocoa.Nutritional values and Health Comment on the recipe
The Raw Food Cake with Carrots and Nuts is a vegan-raw dessert with an average caloric intake, mainly supplied by lipids, followed by carbohydrates and finally by proteins.
The fatty acids of triglycerides are mainly unsaturated (monounsaturated), simple carbohydrates (fructose) and proteins with a low biological value. Cholesterol is absent and fibers are abundant.
The Raw Cake with Carrots and Dried Fruit is a food that lends itself to any diet, including those for lactose, gluten intolerant and those with metabolic pathologies; in small portions it can also be included in the diet against overweight.
The average portion of Raw Rice Cake with Carrots and Nuts is about 60g (120kcal).
