When I first started my blog, few years ago, I was totally crazy about raw cakes. They were something quite new here in Finland and I spend countless hours developing, testing, tasting and planning new cakes – no wonder I got a bit bored with them after all! Lately I’ve been making raw cakes only if someone has asked me to make one, for a party or something similar.
The basic base for raw cakes is usually made from cashews, as you most probably now, and in co-operation with Earth Control I had the chance to develop a recipe for their cashew-cranberry mix. When I saw the bag I noticed the old raw cake lover inside me waking up: could it be possible to mix the dried cranberries to the base of a cake, I wondered? And you know what: it for sure was! The dried cranberries add some natural sweetness to the cake, and a bit on nice color as well (for the color I used also beetroot juice powder).
Instead of normal cake tin I decided to use small jars: aren’t they pretty? You can of course do the cake into a tin as well, but then double the ingredients: now the recipe is for two-three portions (jars).
Raw cake in a jar is a nice detail for a table setting, a brunch or for a party buffet, and I saved some of the base dough for the decoration of the jars. The preparation is very easy, and no worries if you don’t have beetroot juice powder – you can leave it out as well. The colour will of course be different, but the cake jars will taste lovely even without it.
The cake jars are filled with good energy from cashews, and natural sweetness from dates, coconut and orange. If you decide to use beetroot juice powder as well, you will add a great amount of health effects – the cake jars are real feel-good treats!
Lovely Raw Cake Jar (GF, D, V)
serves two – three
about 0,5 dl gluten free oat flakes
about 1,25 dl diced dried dates
2 Tbsp shredded coconut
(1-2 Tbsp water, depending on the moist of the dried dates)
2 dl Earth Control Cashew-cranberry mix (soaked over night or min 4 h)
0,5 dl virgin coconut oil (melted)
1 medium (organic) orange
1-2 Tbsp honey or maple syrup
1 tsp beetroot juice powder (for the pink color, you can leave it out as well)
1. Make the base: put all the ingredients into a blender and mix. Depending on how moist the dates are, you might need a bit of water: the dough should be quite easy to press on the bottom of the jars, but not too tight (it should be easy to eat them with from the jar). Put into a freezer for a moment.
2. Press the dough lightly in the jars, but save some of the base for decoration.
3. Prepare the dough: rinse the soaked nut-cranberry mix and add into a powerful blender with rest of the ingredients. Mix until smooth and lovely: if you have organic orange and prefer stronger orange-flavor, you can add some zest as well.
4. Pour it to the jars, and put the jars into a fridge for at least couple of hours, or over night. When the raw cake jars are ready, decorate with the bottom crust, and enjoy!