This delicious looking cake is made in a food processor and blender. No cooking required. It is totally raw and completely amazing.
I love cranberry orange bread but wanted to make something more healthy. I drew inspiration from my Raw Carrot Cake bites, and turned them into a cranberry orange cake with an exceptionally fantastic citrus frosting.
The base of the cake is walnuts, dates, carrots, coconut, cranberries, oranges, and spices. The frosting is a light and creamy blend of fresh coconut, cashews, maple syrup, and orange juice. It’s mousse-like in texture, and the citrus zest and juice cut through the fat of the coconut and cashews so it tastes super fresh and light.
I keep eating it, trying to pick out any flavors or textures that would be “off” from a normal carrot cake but I can’t find any. It really does taste just as good.
A friend tried this cake, too, and said that if I hadn’t told them it was raw they would not have known.
I say all of this to give you courage and inspiration to try something new! Plan ahead by soaking the cashews in the morning and making the citrus mousse before assembling the cake. This cake is best when it has the time to refrigerate overnight. Happy blending!
Raw Cranberry Orange Carrot Cake with Citrus Creme Mousse
Citrus Creme Mousse:
1 young thai white coconut, use the coconut liquid and meat from inside the coconut
1 cup cashews, soaked in purified water for at least 5 hours and drained
3 tablespoons maple syrup
juice and zest from one orange
1 teaspoon vanilla bean paste (or vanilla extract)
pinch of sea salt
1/2 cup melted coconut oil
1 tablespoon lecithin granules
Place the coconut milk, meat, soaked cashews, maple syrup, orange juice and zest, vanilla bean paste, and salt in a high speed blender. Blend until everything is completely smooth, at least one minute, maybe longer. Add coconut oil and lecithin granules and process again another 30 seconds, until completely smooth.
Cranberry Orange Carrot Cake:
1 cup raw walnuts
1/2 cup dried cranberries
15 soft medjool dates, seed removed
1 cup shredded coconut
2 cups grated fresh carrots (store-bought grated carrots or use a box grater)
1 teaspoon cinnamon
zest from 1 orange
1/4 teaspoon salt
Make Citrus Mousse and have it standing by.
Place walnuts, cranberries, and dates in a food processor. Process until everything starts to come together, about 10-15 seconds. Add coconut, carrots, cinnamon, orange zest, and salt. Process again until the mixture begins to ball up and look sticky, less than a minute.
To build the layers for this cake, begin with the top layer first. Line an 8″ springform pan with plastic wrap. Press half of the walnut mixture evenly into the bottom of the pan. Use the plastic wrap to remove this layer and set it aside. It will be the second layer of the cake. Repeat with a second piece of plastic wrap, making sure the plastic covers the entire bottom and also up the sides and several inches over the springform pan. Press the remaining walnut mixture into the bottom of the cake, building the edges up slightly.
Pour half of the citrus mousse mixture onto the cake bottom. Refrigerate until the mousse is set, at least an hour. Place the formed cake half on top of the mousse then top with the remaining mousse. Refrigerate until set, preferably overnight. This cake will be good for several days. Store tightly covered in the refrigerator.