Raw Chocolate Lava Cake :)

Hi everyone! Just a real quick post today, to tell you about an idea for a raw chocolate lava cake. For some reason, I came across several SAD versions of this cake today, so it made me wonder if there was a raw version.

A quick search for a raw chocolate lava cake recipe came up empty, so off to the happy raw kitchie I went:)

I don't have an exact recipe, but don't worry, you really don't need one! Just use your favorite raw brownie/cake/date-nut ball recipe! The filling pictured is the old stand-by, chocolate avocado pudding, but a raw chocolate sauce would be more authentic:) You will also need a small 1 cup bowl, and some cling film to shape the cake.

Here is how to assemble the cake:

1. Make your favorite raw brownie or cake recipe in the food processor. I made a basic recipe like my raw caramel brownie bites, using 2 cups of nuts, and one cup of dates with some cacao powder, vanilla and salt. This made more than enough for 2 small cakes, each in a 1 cup bowl.

2. Take a small handful of the brownie mixture, and press it out onto some parchment, about 1/2 inch thick, and cut out a circle using the small bowl as a cutter. Cut another circle if you are making two cakes.

3. Line the small bowls with cling film, and press the remaining brownie mixture evenly into the entire bowl, about 1/2 inch thick. There was a little left over mix, enough for about seven little brownie bite truffle balls:)

4. Fill with your favorite raw pudding, or chocolate sauce(equal parts cacao powder and liquid sweetener like agave, maple, or coconut syrup, and a pinch of salt).

I used the ingredients shown, plus a little water to loosen the pudding a bit. I had some filling leftover, too:)

5. Top with the cut-out cake circle, and press around the perimeter to seal in the filling. I found it helpful to pull the cling film in a little while pressing gently on the top of the cake edge.

That's it! All done:) They were chilled for a short time because I wasn't ready to eat them yet, but I bet they are real good warmed in the "D" for an hour. To un-mold, hold the bowl in a clean cloth wrung out in very hot water for a minute, and pull it out by the wrap. As you can imagine, they are quite rich...almost half was enough for me:)

I had some caramel sauce to squeeze onto the plate, too:) It was similar to this recipe, if you would like exact measurements:)

Love ya!

~ETA~ the extra filling made an awesome fudgesicle:

Chocolate Banana Pudding Cake

I found myself with a few too many ripe avocados today...hmmm, what's a raw, chocolate lovin' girl to do:)

Chocolate-Banana Pudding Cake


Crust:
1 cup raw pecans
1/2 cup dates, I used medjool
1 cup coconut flakes, I used fine shred
2 tablespoons raw cacao nibs
pinch of cinnamon, optional

Filling:
4 medium avocados, soft and ripe
1 banana, spotty:)
1 cup raw cacao powder
¼-½ cup agave, to taste
¼ cup maple syrup, I used grade B
¼ cup coconut oil, softened, increase amount to 1/2 cup or sub cacao butter for firmer filling
½ whole vanilla bean, ground

1. Process all crust ingredients in food processor fitted with the "S" blade until crumbly and sticky. Press into 7" spring-form pan, or pan of choice. Chill while preparing filling.

2. Process all filling ingredients in food processor fitted with the "S" blade until thick and smooth. Pour into chilled crust.The filling is a variation of one of the most surprising recipes(IMHO) in the raw food world.

When I first tried this recipe on Gone Raw, I could not believe that avocado, sweetener, and cacao could turn into chocolate pudding (or mousse), but it did! There are countless variations of this avocado pudding:)

3. Top with large coconut flakes and cacao nibs as desired. I also added some raw choccie hearts from v-day:)

Click here to see my raw chocolate recipe, suitable for molding:)

This page has the chocolate heart mold I used, #VO24

4. Chill until firm, at least 3 hours before serving, small pies or tarts will take less time.

This recipe is adapted from one posted in the current edition of Better Nutrition. Thanks for the inspiration BN!

Anyone wanna piece?

Raw Carrot Cake:)

Today, as I caught up on some reading, I came across this awesome post from Pam of the wonderful blog, A Love For New Recipes.

Pam is celebrating her 1 year "blogiversary" and made a yummy looking spice cake. Happy blogiversary, Pam!!!

Most times there is a raw alternative to a cooked recipe, and I remembered that one of my favorite raw chefs, Russell James, had a lovely looking Carrot & Orange Cake recipe:)
eta link is broken here are the ingredients:
 

A short while later, I was eating this yummy cake!

It was dense, moist, and delicious!

I even made a few bite-sized muffins

I made only half the recipe, just for me:) I subbed currants for the raisins, and mixed a little frosting into the cake to help it set up a bit since I did not dehydrate it.

~ETA...I just noticed the directions say to mix it in a bowl. I just pulsed it all in the processor:) I really have to learn to follow directions:)!!

The carrot decoration is thin slices of carrot, cut to look like a tiny carrot or flower with a mint leaf top:) If your carrots have the tops on them, you can use a little for the green, or even a tiny parsley leaf.

Thank you to raw Chef Russell James for another awesome recipe:)

Thanks to Pam for the inspiration!
*********************************

Raspberry Ganache Fudge Cake

I feel like I am the last raw food blogger on earth to try Ani Phyo's famous Raspberry Ganache Fudge Cake! Really, I don't know what took me so long:)

It is featured on page 49 of Ani's Raw Food Desserts book. If you love fast, easy, and delicious desserts, I highly recommend this book:) You can find it through her website.

Check out my first taste of Ani's recipes here.

I loved Ani's mango tart-lets, as well!

A quick Google search found the recipe online.

I was very impressed with this recipe! It has very few ingredients, and comes together in a flash!

The rich cake is made from walnuts, cacao powder, dates and salt. The creamy ganache is a blend of dates, agave, avocado, and cacao powder. The raspberry filling is simply raspberries:) I was lazy and made the frosting first, and didn't wash the processor in between...shhh, don't tell;)

I shaped it by packing it in a 5 inch spring-form pan. It is such a cute cake! I think you could easily make cupcakes with it too:)


Thanks to raw Chef Ani Phyo for this yummy recipe:)

Wishing you all a wonderful weekend!

Thanks so much for stopping by:)

Raw Lemon Poppy Seed Cake

I recently signed up to receive a weekly raw newsletter, and this luscious raw lemon poppy seed cake recipe was in last weeks letter. I hope it is O.K. to post the link to the recipe, since it is also found online:)

ETA!!!
The links to this recipe are no longer working. Due to so many requests for the recipe for this lovely cake, I am now posting the recipe, copied and pasted, as it originally appeared on Raw Freedom Community.

Cake
1 1/2 c grated Jicama *** if it's too 'juicy' squeeze the liquid out by hands*
1 Granny Smith Apple pealed & ground
2 c. Almonds soaked/dehydrated ground fine
4 T golden flax ground fine
1/4 c agave
1 tsp vanilla
lemon juice and zest of 1 lemon
1/2 c poppy seeds.

Mix all Ingredients and form in any shape you want; I made a 5 1/2 inch round dish lined with saran wrap.

Then top the first layer with Frosting

Then top the 2nd layer/round. Flip out and place on a plate and frost the whole cake (top & sides)


Frosting: ****THIS IS SO LIKE 'Costco' white frosting!

1 c OMEGA NUTRITION coconut oil (it does not smell/taste coconuty) The one I used is just like Crisco !

Beat/Whip this with beaters! from my SAD baking days!

Add 1/4 c agave

Juice of 1/2 lemon IF YOU LIKE MORE LEMON DO juice of 1 and or zest. whip again.

Spread quickly as it starts to melt a little.

Sprinkle Poppy Seeds on sides or designs if you make a different shape.

Top with Lemon zest curls or slices.

Place in Ref for an hour or so. Serve at room temperature!

 Thank you to wyjoz for this wonderful recipe!
~~~~~~~~~~~~~^~~~~~~~~~~~~~~^~~~~~~~~~~~~~~^
This is a gorgeous lemon cake that is incredibly fast and easy to make. I did not measure everything exactly, and it still turned out so good!

I added a few drops of lemon extract to the cake and icing to enhance the lemon flavor that I love so much, and shaped the cake in a small bundt pan. I spooned on the creamy lemon icing and garnished with lemon peel rosebuds and a few fresh mint leaves.

If you love lemon like I do:) this is a fantastic recipe.