Raw Creamy Cherry Cake

cakes + muffins

For decorating you can use chocolate nibs or blend cherries for a few seconds with a bit of lemon juice and agava and pour it over the cake.

  • df - dairy free
  • gf - gluten free
  • r - raw
  • v - vegetarian
  • veg -vegan
  • Base
  • 1,5 cup almond pulp*
  • 1 cup brazilian nuts (or any other nuts you have)
  • 1 cup dates (soaked for 4 hours)
  • 2 tsp vanilla
  • 4 Tbsp raw coco powder
  • 4 Tbsp agava, Cherries
  • Cream
  • 1 cup Irish moss*
  • 1 cup almond milk
  • 1 cup soaked dates (soaked for 4 hours)
  • 3 tablespoons almond butter
  • 2 tsp vanilla
  • 1/2 cup of soaked cashews
  • 1/2 cup of coconut oil, Agava

For the base

*Blend a cup of almonds with 2 cups of water, squeeze it through a dry kitchen towel. This way you will make the almond milk, the pulp will stay in the kitchen towel.

Blend the dates into a paste with half a cup of water. Add all the other ingredients and blend. Mold it into the cake tin and on top add cherries.

For the cream

*Wash the Irish moss in at least 10 times, than leave it soaking in the water over night. Take the Irish moss out of the water and blend it with 1 cup of almond milk, until we get a smooth cream.

Add the soaked cashews and blend. Add everything except the coconut oil.When you have a smooth cream, add the oil and butter and blend just for a few seconds. Pour into the cake tin and refrigerate through the night.

Photos by me 😉

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