I have released four recipe books so far:

The Best of the Sunny Raw Kitchen
The Best of Raw Freedom Community
Delightfully Raw and
Deliciously Raw

These feature some of the most delectable creations to have come out of my raw kitchen and will appeal to anyone interested in a healthier diet, regardless of their level of knowledge and experience. From easy one-step everyday fare to more elaborate and involved gourmet dishes and layered cakes, they offer something for everyone and every occasion. Incredibly tasty smoothies, creamy and comforting warm soups, sexy salads, delicious nut cheezes, satisfying entrees and scrumptious guilt-free desserts...

Healthy food never tasted so good!

To learn more about my recipe books, click here!

Sunday, October 21, 2007

Recipe of the Week: Banana Chocolate Cream Cake

Alright, alright. I know exactly what you're thinking! "What? Another cake!?!" But what can I say? My friend Aisah needed some moral support while making her first raw cake so I just couldn't help myself!

Whoa, this is another winner, I tell ya! Bananas and chocolate go naturally so well together. Combine that with some scrumptious whipped cream and you've got a ticket to taste bud heaven!

My neighbor actually just came over to report on the cake and she said there were no words to describe how good it was. lol Coming from a SAD eater, I definitely take that as a compliment!


Banana Chocolate Cream Cake
Inspired by Cafe Gratitude's I Am Rapture

This recipe is for a 6" diameter pan or tub.
Serves 8

Cake
1 cup soft dates, chopped
2 tablespoons lemon juice
1 1/2 tablespoons vanilla
Pinch salt
1/2 cup raw carob and cacao powder (I used 1/4 cup of each)
1 1/2 cup finely ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)
1 cup finely ground dried coconut
1/2 cup finely ground cashews

Whipped Cream
1 cup cashews or a mix of cashews and macadamia nuts
1 cup fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)
1/8 - 1/4 cup honey or agave (depending on how sweet you like it)
1 tablespoon lemon juice
1 tablespoon vanilla
Pinch of salt
1/2 cup coconut oil, melted
1 tablespoon lecithin* (1 tbs + 1 tsp psyllium)

*Lecithin is acts as an emulsifier. Look for lecithin (preferably non-GMO), in granules or powdered form, at your local HFS. If using granules, make sure to grind them up in a high speed blender of coffee grinder.

Banana Layer and Decoration
2 or 3 ripe bananas, sliced


To make the Whipped Cream:
Blend all ingredients except coconut oil and lecithin until smooth. Add coconut oil and lecithin and blend until thoroughly mixed. Set in fridge for about 1 hr.

You should have extra whipped cream but I'm sure you'll find other ways to use it. lol

To make the Cake:
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.

Then add the rest of the ingredients and mix until smooth.

Assembly:
Grease a spring form pan with a little coconut oil or line a medium margarine tub with plastic film.

Next form an even layer on the bottom with half of the cake mixture.

Top with banana slices, followed by some of the whipped cream. Set in fridge.

When very firm, form another cake layer. Then top with more banana slices. (Remember to save some for decoration).

Again top with whipped cream and set in fridge.

When firm, gently remove cake from the pan or margarine tub and place on serving plate.

Decorate with banana slices and serve.

Carmella's Notes:
~ For the whipped cream, I used psyllium husks instead of lecithin, as suggested in Cafe Gratitude's recipe. As a result, I found that I had to let the cream set in the freezer rather than in the fridge. The consistency also made it difficult for the cake to hold its shape well once at room temperature. However, this may not be a major issue if you keep the cake in the freezer, thawing pieces as needed.

~ It is key that you grind your nuts finely in a coffee grinder or a high speed blender before processing them with the other ingredients. This will ensure that your cake layer has a lovely smooth texture.

~ In order to apply the cake layer easily, the whipped cream needs to be quite firm (set in the fridge or freezer first). If you find that the cream tends to yield while patting down the cake, try forming the cake layer on a different surface (such as the counter or a plate) then transferring it over to the pan.

~ For a simpler version of this, simply put a cake layer, followed by banana slices. Top with whipped cream and let set in the fridge/freezer. Decorate and serve.

Here you can see what it looks like cut up:


Mmmmmmmm... Yummy stuff! Who wants a piece?

14 comments:

  1. wow this looks SOOOO amazing. I have no words to say. I'm in awe.

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  2. Carmella,
    Did you know they make sunflower lechitin now?

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  3. No way! Wow! Will have to look into that for sure. Thanks for pointing that out, Colleen.

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  4. My boyfriend made this cake for my birthday. IT is the best cake I've ever had. Loved it. He actually left out the agave/honey and lecithin too.

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  5. Hey Carmella for sharing these great cake recipes! Been a vegetarian for 20+ years and a vegan for 4 years.

    But now I'm doing the raw because I'm training as a medical missionary and I teach raw meal preparations but never really found the right dessert for those of us who are now eat raw in my area. So I've been searching for about 9 months and this is truly a blessing to find.

    Thanks for sharing and not charging.

    be blessed
    bren a.

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  6. thanks again for these great recipes, Carmella
    bren

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  7. My daughter is about to have a high raw birthday party and I am surely making this cake...thanks a mil!

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  8. wowie wow wow! i bet that cake is phenomenal!!! i think i need to get myself a 6" pan and try it for myself! i've got lots of bananas and almond pulp waiting to be used...i was led to this recipe for a reason ;)

    so this was the second time i have seen another raw blogger use this whipped cream of yours, carmi cRAWker! i am going to give it a try in the magic bullet! i'll report back =)

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  9. I just made some of your whipped cream tonight for a fruit parfait. I had to sub walnuts for the nuts because that was all I had on had, and I left out the lecithin so it didn't really set up, but it was the best stuff ever!! It made our parfaits really special! :)

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  10. hello! :)

    this cake looks simply amazing!

    i would love to know if the dates or nuts need soaking?



    thanks!!

    x

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    Replies
    1. Sorry about the late replied but somehow Blogger had failed to notify me when you posted your comment. Not cool! Anyhoo...

      Nope, no soaking. As a general rule, a recipe does specify if it's needed as it does affect the texture considerably.

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  11. OMG I love this recipe! Thank you so much! I made cupcakes with it -- I put in the "if you care" cupcake liners in the cupcake pan, put two tablespoons of the cake mixture in each cup, then topped them with about a tablespoon of the frosting (after it had already set for an hour in the fridge), then put the pan in the freezer to set for another hour. Took them to a party and everyone -- all kinds of eaters there ! -- LOVED them, the taste AND the consistency. They were a bit like a mousse, and after they began to defrost were eaten best with spoons. I don't know if anyone has any tips for a more solid consistency? But it was delicious nonetheless!

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    Replies
    1. I'm so glad the recipe turned out to be such a crowd winner! Yay!

      Hum, not sure about the soft consistency, though. *scratching her head* Are you referring mostly to the Whipped Cream being soft? In that case did you perhaps use psyllium instead of lecithin powder?

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