Raw Pineapple Cake
Raw Pineapple Cake
Description
Try this recipe by of therawtarian.comThis refreshing and moist raw pineapple refrigerator cake recipe is a perfect summer treat! A food processor is required for the cake, and a blender is required for the icing. Enjoy!
Ingredients
CAKE
1 CUP ALMONDS
- 2 cups dried coconut
- 1 1/2 cups pineapple
- 1 cup dates
- 1 tablespoon pure vanilla extract
- 3/4 teaspoon sea salt
ICING:
- 3/4 cup pineapple
- 1/2 cup cashews
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil
Methods/steps
- To make the cake, process almonds alone in food processor until almost resembling flour that is a tiny bit chunky.
- Add all remaining cake ingredients (except coconut) to the almonds in the food processor. Process until well combined and sticky.
- Transfer processed mixture to a large bowl. Add coconut and stir with a spoon or combine with your hands.
- Using hands, press cake mixture down firmly into cake dish (or pie plate, springform pan, etc). Set aside.
- To make the icing, place all icing ingredients (except cashews) into blender. Blend until smooth. Add cashews and blend again until very smooth. (It will be a bit runny, but it will solidify in fridge.)
- Pour or spoon icing on top of cake.
- Refrigerate cake for at least 3 hours so that the icing will set.
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