This cake is deliciously good, and it is unbelievable that it is even raw and vegan, without any of the nasties a regular cake would contain – enjoy!
RECIPE FOR RAW VEGAN POPPY SEED CAKE
1 C walnuts or pecans, ground
1/2 C poppy seeds, ground
3-4 carrots or 1 C pulp from juicing
1 C date paste / soaked and pitted dates
2 TS flax seed or psyllium husk
lemon juice of half a lemon plus the rind (organic please!)
pinch of salt
1 C coconut oil
juice of half a lemon
CAKE – Combine all dry ingredients: poppy seeds, nuts, lemon peel and salt.
Then add the rest: carrots, dates and lemon juice.
Knead well then either press into a tarte pan or shape the cake with your hands.
FROSTING – Blend all ingredients, then refrigerate until solid enough to be spreadable.
Spread onto cake, decorate with berries, store in the refrigerator before serving.
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!