I’ve had this recipe bookmarked for a while and I finally found a reason to make it.
The Adelaide Vegans group had a potluck picnic in the Botanic Gardens to celebrate Australia Day and participants were encouraged to prepare raw dishes.
Cashew Cream Icing
2 Cups of Raw Cashews, soaked.
1-2 Tablespoon of Lemon Juice.
2 Tablespoons of liquid Coconut Oil.
1/3 Cup of Maple Syrup.
Water, as needed.
Place all ingredients except the Water into a food processor and blend. Slowly add the Water until mixture becomes smooth being careful not to add too much as this will make it sloppy. Adjust Lemon Juice to taste.
Place in a bowl and set aside.
2 Large Carrots, peeled.
1 1/2 Cups of Oat Flour or Buckwheat Flour.
1 Cup of Dates.
1 Cup of Dried Pineapple (or more Dates).
1/2 Cup of Dried Coconut.
1/2 a Teaspoon of Cinnamon.
Cut the Carrot into small chunks.
Put all the ingredients into the food processor and pulse until the mix is in small pieces and sticks together.
To assemble the cake: Put half the Cake Mixture in the bottom of a spring form pan. (I didn’t have one of these so I used a regular cake pan lined with baking paper.)
Spread about 1/3 of the Icing Mixture on top. (I put about 2/3.)
Place the Cake into the freezer until the Icing is solid. (I missed this bit because I was hurrying and made a bit of a mess of the cake; still tasted good though.)
Put the rest of the Cake Mixture on top of the Icing and press down evenly. Top with the remainder of the Icing on top then decorate with whatever you want. I used chopped walnuts (which are not raw.)
Cover the cake and place in fridge to set.
Serve and enjoy.
Verdict: Very yummy and quite simple to make, even though my having to make the Cake Mixture in 3 batches due to the size of my processor. I wasn’t paying enough attention a accidentally skipped a step, ruining the presentation and I put too much water in the Icing and not enough Lemon, but despite all this it tasted awesome and the others at the picnic all loved it. Would definitely make again.