It’s been a while since I’ve made one of my famous raw cakes, much to the distress of my poor husband, who then has to resort to junk-food sweets to stave off his inner sugar-monster. Part of the problem has been my new blender. I was kind of dreading facing the reality of having swapped out a seriously mean machine for a pathetic piece of you know what.
It’s part of being a mum. When your son says how much he loves and misses the blender (after he moves out) and you know he probably won’t eat fruit otherwise, it’s hard not to resist giving him the mean machine. The things that love does. Sigh. Continue reading →
I made this cake for the public viewing my friends and I held last year, of Speciesism: The Movie. We had a fantastic turn out, perhaps between 50-60 people, with a few passersby also stopping to watch. The event was also a vegan potluck, with lots of people contributing.
Combine the ingredients in a food processor and blend them together. I prefer a little chunkiness to my mix, but you can keep going until it becomes smoother if you like. Spread this mixture over the bottom of a cake tin. (the kind with sides that spring open when you are ready to release the cake!)
3 peeled bananas
2 cups of walnuts soaked overnight
1/2 cup of sunflower seeds
1/2 vanilla pod
1/4 cup of coconut oil
Add all of the ingredients (except for two of the bananas) to a food processor and blend until relatively smooth. Spoon half of this mix onto the previously prepared base. Then cut one of the bananas up and press the pieces into this layer. When down, add the rest of the mix. Smooth the surface and cut up the third banana, pressing it into the surface. Add a few pieces of walnut to complete the decoration, then put in the freezer to set overnight and eat the next day.
Nearly all of my of my cakes are ice-cream cakes. It’s so much easier to make raw cakes than to cook them! This is one of Emily von Euws’s recipes. I made this with my daughter and we pretty much stuck to the original, except that we didn’t have enough hemps seeds, so I supplemented with walnuts.
Emily buys her raw nuts in bulk, soaks them for 3 hours and then freezes them. This makes them more creamy when you add them to the food processor. Great idea too, in terms of protecting the delicate oils in the nuts from going rancid, especially in our humid Darwin weather. At the vert least, nuts and seeds should be kept in sealed containers in the fridge.
I LOVE Emily. She has brought so much joy into my life and my kitchen. Here is her recipe, with photos of my cake below. This is definitely one of my favourites, right up there with the caramel and coffee one she taught me.