This raw cake is simple and healthy and packed with nutrients. If you’ve ever wondered what to do with the left over almond pulp from making almond milk, try this…
- Left over pulp from making almond milk. (If you haven’t made any almond milk recently, make some and keep the pulp! Click here for Raw almond milk recipe)
- 1 dessertspoon maca powder
- Ground raw seeds such as sunflower, flax, pumpkin, sesame – any combination you have!
- Roughly ground raw nuts, such as walnut – optional. Remember, you already have all the delicious almond pulp.
- 4-5 dates
- A handful of sultanas or raisins or both
- 2 dessertspoons of honey or agave syrup
- A teaspoon of cinnamon
- A good dose of raw cacao powder or 100% cocoa powder, according to your taste
- Frozen cherries
TIP: depending on how much almond milk you make in one go, you may not have enough pulp for the cake. Be sure to squeeze all the liquid out of the pulp and feel free to freeze the pulp until you have enough for the cake. 2-3 batches of almond milk should provide plenty of pulp. Experiment with your own quantities!
- Blend together all the ingredients apart from the cherries. Blend until the mixture is well mixed yet with a chunky consistency. If it’s too dry, add a little almond milk, or another milk such as rice milk – just a dash in order to bring some moisture, or you may wish to squeeze a little orange juice into the mix.
- The consistency should be sticky enough so that you can press the mixture down into a ramekin or baking dish (no baking required of course!). If you’ve ever made Raw energy balls, the texture will be similar. In fact, you could simply roll up the mixture at this stage and make energy balls if you wish!
- Press the mixture into a suitable bowl or baking dish.
TIP: if you sprinkle the base of the dish with desiccated coconut, it will stop the mixture sticking.
- Pack down with the back of a spoon or your (clean!) fingers… resist the temptation to lick them!… until a nice firm cake-like shape is formed.
- Pop into the fridge for at least 30 minutes to set.
- Meanwhile blend the frozen cherries with a dash of your preferred sweetener – honey or agave.
- Turn out the cake (with care) onto a serving dish.
- Add the cherry blend to the top of the cake and pop back into the fridge or eat immediately!
- Share and enjoy!