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RAW APPLE WALNUT CAKE RECIPE

By on October 14, 2021
raw apple walnut cake recipe image

By The Rawtarian

Try this raw apple walnut cake if you’re looking for a light, moist cake. Dehydrator free! Just process and refrigerate. Don’t forget the icing!

PREP TIME
10 min

TOTAL TIME
10 min

SHELF LIFE
4 days in fridge

SERVINGS
8 servings

YIELD
1  medium cake

EQUIPMENT
Cuisineart Food Processor

Found in: Raw Cakes, Cookies and Bars, Halloween, Thanksgiving, Christmas, Birthday Cakes

CAKE INGREDIENTS

  • 1 cup apple (roughly chopped)
  • 2 cups walnuts
  • 1 cup raisins
  • 1/2 cup dried shredded coconut
  • 1/8 cup honey, agave nectar or maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons cinnamon 

ICING INGREDIENTS

  • 1 cup cashews
  • 2 tablespoons lemon juice
  • 3 tablespoons water
  • 1/8 cup honey, agave nectar or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons cinnamon
  • ~ USE METRIC / 8 SERVINGS

Recipe Directions

  1. Place apples in food processor by themselves. Process them very briefly – just to reduce them to littler chunks – about the size of pieces of popped popcorn. Leave apples in food processor.
  2. Now add all cake ingredients into food processor. Process briefly and slowly, stopping to monitor the process. You want to get the texture seen in the above pictures – you want to be able to see small chunks of apple, walnuts, raisins etc. Do not over-process!
  3. Press cake down into a cake pan or square baking dish firmly.
  4. Place all icing ingredients into a high-speed blender and blend until smooth.
  5. Ice cake.
  6. Refrigerate your raw apple walnut cake for at least two hours. The cake and the icing will both harden up a bit in the fridge.

The Rawtarian’s Thoughts

This raw apple walnut cake is inspired by my popular raw carrot cake recipe, but this recipe is made with apples instead of carrots and has some other minor tweaks, like less water, more spices and no sunflower seeds. One of the reasons that I love both the apple walnut cake and the carrot cake is for three reasons: (1) they are not too heavy tasting (2) so nice and moist! (3) they keep really well in the fridge and you can make them in advance for a party.

This recipe keeps surprisingly well – for 4 days or so. You can make this in advance and it holds its shape and does not get soggy (provided that you did not overprocess the cake). In fact, I actually think it tastes better as a leftover! You really must refrigerate it for at least two hours, or ideally even longer so that it will hold its shape and be easy to cut.

This recipe should always be kept in the fridge.

 

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rawtarian_avatarLaura-Jane is The Rawtarian, a passionate raw vegan. What is a “raw vegan?” A raw vegan is someone who eats only raw fruits, vegetables, nuts and seeds–none of which are ever heated above 105F (40.6 Celsius). That’s it. Raw vegan recipes include cookies, brownies, cakes, crackers, macaroni and cheese, cheesecake, and more. All made from fruit, vegetables, seeds, and nuts. No bread products, no dairy products, just raw, natural ingredients! There is a whole movement of “raw vegans” (or “raw fooders”) who invent and share creative raw food recipes. Raw vegans prepare recipes using blenders and food processors instead of ovens and microwaves! ”Like” The Rawtarian on Facebook, and visit her for more great recipe ideas at therawtarian.com

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