Raw Vegan Gingerbread Cake


into an 26cm springform cake pan

serves 10-12 ppl

Ingredients

Crust:

  • 2 cups pecan nuts,
  • 2 teaspoons ceylon cinnamon,
  • 1 teaspoon orange cest,
  • 8-10 fresh dates, pitted,
  • a pinch of sea salt

 

Filling:

  • 300g (soaked overnight) cashew nuts,
  • 200ml oat cream (refrigerated overnight),
  • 60ml tablespoons extra virgin coconut oil,
  • 60ml organic maple syrup,
  • 1 teaspoon fresh lemon juice,
  • 2 teaspoons ceylon cinnamon,
  • 1/2 teaspoon ground clove,
  • 1/2 teaspoon ground ginger,
  • 1/2 teaspoon ground cardamom,
  • extra: I always add a teaspoon of gingerbread mix spice

 

Toppings:

  • 2 tablespoons dried cranberries,
  • pecans,
  • dried coconut flakes,
  • raw cacao nibs,
  • chocolate ganache (1teaspoon coconut oil organic plus 50g organic dark chocolate)

 

Method

  1. First prepare the crust. Add the pecan nuts, cinnamon and salt into a blender or a food processor and grind until fine crumble. Then add the dates and blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.
  2. Rinse the blender. Melt the coconut oil in a small saucepan on low heat until liquid. Add the soaked cashews into the blender. Afterwards pour the oat cram into the blender. Add coconut oil, maple syrup, the spices and blend until smooth. If needed, add a bit more of the oat cream to ease out the blending. Taste, and add sweetener or spices, if desired.
  3. Take the vegan cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
  4. When the filling has set, take the vegan cake from the freezer and remove the sides of the cake tin carefully. Melt the raw chocolate with the organic coconut oil in a small saucepan on low heat and once it’s melted, pour the chocolate on top of the cake. Top with pecans, coconut flakes, raw cacao nibs and fresh cranberries and let thaw for about 15 minutes until cutting the cake.
  5. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.

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