Vegan Coffee Cake in the RAW
Raw Cake Ingredients
1 cup almonds
1 cup cashews
1/2 cup walnuts (optional)
1 cup shredded coconut
2 Tbsp coconut nectar (or agave or raw honey if allowed)
1 Tbsp coconut oil
1 tsp vanilla extract or 1/2 vanilla bean
1/4 tsp salt
In your food processor or high speed blender, grind almonds,(walnuts) coconut, and cashews into a fine flour. Pour into a mixing bowl, and set aside.
Next blend together your honey, coconut oil, vanilla extract, and salt until melted and fairly well combined. Slowly pour this into your dry ingredients, and stir with a wooden spoon until thoroughly combined.
Press your mixture into a small bundt or cake pan, which has been greased with coconut oil and sprinkled with a little coconut flour to help prevent sticking.
Cover with plastic, and let sit in the fridge for about four hours.
After your cake has set, you can remove it from the pan by carefully. Top off with your choice of icing and serve. Should keep for up to a week in the fridge, depending on the ingredients of your icing.
Cashew and Coconut Icing
2 Tbsp coconut cream 1 tsp coconut oil, blended with 2 cups of cashews and a Tbsp of sweetener of choice (coconut nectar, agave , raw honey). Process into a cream.
Raw Lemon and Vanilla Bean Glaze
4 Tbsp coconut cream, and 1 Tbsp coconut oil blended with vanilla bean powder, lemon juice and zest and coconut nectar (or agave or raw honey). Process until creamy.
Raw Chocolate Glaze
1/2 cup honey or agave, 1/2 cup cacao powder, 2 tbsp coconut oil. Using your blender, mix together honey and coconut oil until well combined. Add in your cacao powder, and process until smooth.