Fall. Halloween. Thanks Giving. Black Friday.  

All things that remind us warm spices like cinnamon and gloves, pumpkin, sweet potatoes and carrot.

For these festive occasions but also with the upcoming Winter and Christmas Holidays in mind, I have prepared this delicious vegan no bake cake – for you to enjoy with your family and friends.

I have shared this cake already on multiple occasions this week, from different birthday parties to other get togethers and it has been a great hit everywhere. 

I adore the light texture of this raw cake, and I am sure you will too!

 

Tips:

This is a cake that can be frozen to speed up the process of setting the crust and / or the filling.

However it is not needed. This cake, like all my raw vegan cakes, will remain firm at room temperature.

You can easily prepare this cake with inexpensive equipment. You do not need a high power blender to achieve fantastically smooth textures here. Check out my Post here on how to make the best from your equipment.

This recipe will yield a small cake of 9 inch in diameter. If you want to make a different size cake, you can use my free Cake Scaler Tool to calculate the amounts you need. 

Recipe

INGREDIENTS

Base

100g Almond Meal

78g Rolled Oats

30g Coconut Oil

22g Agave

28g Almond Butter

Optional: Add 10g Cacao Powder 

Filling

42g Carrot Juice

190g Bananas, already peeled

5 g Ginger, already peeled

2.5g Cinnamon 

0.15g Cloves

0.10g Nutmeg

238g Coconut Milk

250g Cacao Butter

30g Agave

Decoration 

Almonds, dipped in Maple Syrup

Raw Tempered Chocolate

Edible Greens of Choice, eg. Fennel Fronds

 

 

 

 

 

DIRECTIONS

 

Store Coconut Milk in the Fridge overnight. Only use the thick fat part that will separate from the liquid, not the liquid in this recipe. 

 

Use a food processor or the dry ingredients jar of a high-speed blender combine all ingredients for your base, adding in coconut oil last. 

 

Cover a 9 – inch cake pan with parchment paper. Add the base and press down firmly. Let set in fridge while working on the filling.

 

Blend all ingredients for the filling in the blender, streaming in cacao butter last.

 

Pour filling over crust. Set in the fridge for 4h.

 

Easy to store in the freezer if needed.

 

Once your cake is ready, feel free to glaze it, decorate it as you like. This cake is absolutely divine with a raw chocolate (mirror) glaze. 

 

 

 

Substitutions

While I offer you substitutions in each recipe, please note that the final result of your recipe will always differ from the result of the original recipe, as each components acts differently in both flavor and texture.

  • Almond Meal: Hazelnuts, Pecans, Brazilnuts
  • Oats: Coconut Flour or Oat Flour
  • Coconut Oil and Cacao Butter can be substituted for another. Be sure to use High Quality, Extra Virgin Cold Pressed Coconut Oil. TIP: If your coconut oil smells strongly of coconut, it has been heated or gone rancid. Do not use this type of coconut oil as it will destroy your cake – flavor wise.
  • Agave: Any other Liquid Sweetener works well. Maple is a good choice. Or Honey. 
  • Almond Butter: Helps holding everything together in this recipe. Feel free to omit or make your own by grinding down almond meal until it reaches butter consistency. Or use other nut butters like hazelnut or cashew. 
  • Carrot Juice: Use fresh. You can also blend in a carrot. But this will alter the texture of your filling. Alternatively use pumpkin or sweet potato. Or use turmeric powder to color.
  • Use a pre-made Pumpkin Spice Mix if needed. You can also add in all spice. Or use dry ginger powder. 
  • Coconut Milk: We are speaking of Canned Coconut Milk here. If you are strict raw vegan, you can use almond cream for example instead (Blend almonds in a ration of about 1:2 with water).
  • Raw Tempered Chocolate. You can simply melt down a store bought (raw) chocolate bar if it is easier. 

Flavor Affinities

Need more inspiration for creating your own flavors based on this cake recipe? Below you find the Flavor Affinities of the Main Flavor Components in this recipe.

ALMONDS

amaretto
anise
apples
apricots
berries
caramel
cardamom
cherries
citrus
coffee
dates
lavender
lemon
peaches
pears
pine nuts
pistachios
plums
raspberries
rose water
rosemary
sesame
thyme
vanilla
zucchini

BANANA

apple
apricot
berries
caramel
cardamom
cherries
chile
dates
figs
flax
lemon
lime
mangoes
nectarine
orange
papaya
passion fruit
peaches
pears
pineapple
raisins
vanilla
walnuts
yogurt

CINNAMON

berries
carrots
chili
coffee
curry
dates
fruit
lemon
lemongrass
mint
nuts
pepper

Decoration Ideas

  • Experiment with different sizes and shapes of cakes, and how you shape your base.
  • Because this cake can be frozen, it is ideal for glazes like Mirror Glaze and Chocolate Glaze
  • Edible, Colorful garnishes will help make this cake stand out as it is otherwise very monochrome.
  • Chocolate Leaves fit the Fall Theme.

Send me your Cake Image

Did you have fun making this cake? Please do show me your results! I love to see what you create, I love to receive images of your creations via email through iris@iriszajac.com and of course on instagram @raw.vegan.cakes and @iriszajac. Please also use the #rawcakeswithiris if you can :).

Any questions? Please don’t hesitate to reach out! I am so happy to help: iris@iriszajac.com