How to make a raw Cherry Cake
June 30th, 2009
At the weekend I got some cherries from the farmers market so for this evenings social, I made this cake with fresh cherries:
To make the base:
- 100g buckwheaties
- 50g mulberries
- 2 fresh dates
- 1 tablespoon cacao nibs
- a little water
Put 70g of buckwheates, the mulberries and dates into a food processor and process until you have a crumbly mixture. Add a tablespoon or two of water and process again and the mixture should start sticking together. Add the rest of the buckwheaties and the cacao nibs and process briefly so that there will be some crunchy bits left. Press into a cake tin.
Fruit layer:
Take about 500g of fresh cherries, remove stones, chop into quarters and spread out on the base.
Topping:
- 2 mature (brown) coconuts
- 5 tablespoons lucuma powder
- 1 teaspoon vanilla powder
- 1 teaspoon agave nectar
- about 10 cherries with stones removed
- a few squeezes of lemon juice
First make coconut cream from the coconuts: open, remove flesh and chop into pieces. Blend until fluffy. Squeeze through a nut milk bag to get the coconut cream.
Stir the lucuma,vanilla powder, agave and lemon juice in to the coconut cream.
Blend up the cherries and mix them in. Hopefully the mixture should be relatively thick now (but still liquid enough to pour), if not you might need to add some more lucuma.
Pour over the cherries on the base and place in the fridge to set.
Hope you like it!
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6 Comments Add your own
1. Milena | July 1st, 2009 at 5:19 pm
What are buckwheaties?
2. Rob | July 1st, 2009 at 5:29 pm
Buckwheaties are buckwheat groats which have been sprouted and then dehydrated. You can either make them yourself or purchase them from Funky Raw.
Rob
3. Fleur | July 21st, 2009 at 2:43 pm
This looks toooooo good. Thanks so much for posting!
4. Sarah moshe | September 3rd, 2009 at 9:29 pm
Hey rob I tried making this cake and the coconut part of the recipe was a nightmare, so I need your advice for next time. Firstly, how can i open it safely and without bashing to the ground like I have always done? Secondly, Is there something to scoop the flesh out so I dont spend hours cutting small bits out with a knife, is there a specific utensil for this purpose that can get out more flesh at one time? Thirdly, what do I do with the water inside, add to the flesh when blending? Fourthly, when I tried to blend together the flesh without water it was no where near liquid enough to then squeeze in a nut bag to get cream, but no where did you mention the water or adding water, so how did you do this? Thanks. Sarah moshe. Ps I really like your new weekly monday get together social/learning idea. I am spreading the word. I work and do yoga these nights plus you are very far from me so I cant make it as much as id like but I will come one day and its nice to see such an initiative out there, more of what I have been looking for, i.e. getting together/networking with like minded people and sampling more raw cakes! Great idea, I hope you get lots of interest and this group expands.
5. Rob | September 9th, 2009 at 11:44 pm
Hi Sarah
I use a hammer to open coconuts – a couple of sharp taps in the middle and it usually splits into half (after first draining the water).
Getting the flesh out does take a bit of time, but with practise you can cut out larger chunks. There are specific utensils for getting the meat out but I’ve never tried one – see Coco Tool (not the coconut opening tool which is just above)
I don’t add the water when blending the flesh. Sometimes I add a little to the cake but usually I just drink it!
I don’t add any water when making the cream, just the coconut meat. Are you using a Vitamix or high speed blender? It might not work with other blenders. And sometimes you don’t get much cream from some coconuts.
My favourite recipe book is Raw Magic by Kate Magic Wood.
It has lots of cake recipes and amazing photos of them! If you come one Monday evening you can have a look at it.
Rob
6. veggie wedgie | September 25th, 2009 at 4:00 pm
It looks very good and surprisingly thick! Yum! Nice color too.
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