Raw Cinnamon Bun Cake

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Raw Cinnamon Bun Cake


Ingredients

  • Prep: Soak 3 cups of cashews for 4 hours (will expand to approximately 4 cups) Time: 1,5 h + 4 h in the freezer. Makes 12-14 servings, 8″ spring pan.
  • Crust
  • •1 cup pecans
  • •1/2 cup oats
  • •1/2 cup cashews
  • •3 tbsp coconut sugar
  • •10-12 fresh dates
  • •1/8 tsp salt
  • •1/4 tsp cinnamon
  • Cinnamon swirl
  • •1,5 cups soaked cashews
  • •1/2 cup coconut nectar or agave syrup
  • •3,5 tsp cinnamon
  • •1 tsp vanilla powder
  • •1/8 tsp salt
  • •1/4 cup coconut oil
  • Cardamom vanilla layer
  • •2,5 cups soaked cashews
  • •1/4 cup almond milk •1/2 cup agave •3 tbsp ground cardamom •1/4 tsp mesquite (optional)
  • •1/8 tsp salt
  • •1/4 cup coconut oil
  • Garnish
  • •1/4 cup creamed coconut (can be changed to coconut oil and coconut flour, ratio: 1×2,5)
  • •pecans, a handful
  • •2 tbsp maple syrup
  • •1/2 tsp cinnamon

Instructions

  1. This cake is really easy to make but you need to have a high speed blender for this one.
  2. Start by making the crust. Blend all ingredients in a food processor. Use more dates if needed. When the mix starts to form a dough, make sure that it sticks well together. Put the crust in the bottom of the spring pan.
  3. Blend all ingredients for the cinnamon swirl in a high speed blender, except the coconut oil. Blend for a few minutes until very smooth and then add the coconut oil. Set the cinnamon swirl mixture aside.
  4. Blend all the ingredients for the cardamom and vanilla layer in a high speed blender, except the coconut oil. Blend for a few minutes until very smooth and then add the coconut oil.
  5. Pour half of the mixture on top of the crust and then pour the cinnamon mixture in the middle, swirl the mixtures together and pour the rest of the cardamom vanilla mixture on top. Let it set in the freezer for 4 hours. Put the cake in room temperature for a few minutes and take it out from the spring pan.
  6. Garnish: Mix together some maple syrup and cinnamon, put a handful of pecans in the mixture and the dehydrate the candid nuts for a few hours(optional). Sprinkle some cinnamon on top of the cake, using a tea strainer. Melt the creamed coconut and pour it over the edges of the cake, place the candied pecans close to the edges of the cake.

 

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