Raw Wedding Cake Recipe
As many of you know Hamish and I got married on Anzac Day 2014!
And in the raw traditions we also had Raw Wedding Cake, which I made myself!
So if you are looking to make a delicious raw wedding cake here is the recipe… I hope you enjoy it as much as we did:)
It was quiet decedent and as wedding cakes go the cost is a little high especially as we also used organic nuts, but you only get married once and it was a lovely way to celebrate our day and our love of raw food!
Raw Lemon and Vanilla Cheesecake
- 3 cups of Organic Macadamia nuts
- 1/2 cup of dates
- 1/2 cup of shredded coconut
- 1/2 teaspoon of vanilla essence
- 1/2 cup of water
- pinch of salt
- 9 cups of organic RAW cashews ( soaked for 2 hours)
- 1 1/2 cups of agave nectar – this is probably one time that I would use agave nectar. I normal use coconut nectar, but in this instance I wanted the sweetness to balance all the nuts)
- 1 1/2 cups of lemon juice
- 1 teaspoon of sea salt
- 1 1/4 cups of Coconut Oil ( melted) – use good quality coconut oil especially if its your wedding cake – we used Loving Earths organic coconut oil)
- 1 teaspoon of vanilla paste
- 1 1/2 cups of water
You will need a high powered blender such as an Optimum to make this as the centre has to be completely smooth. We used our Optimum 9400!
You will also need 2 cake tins. One smaller than the base, and you need to be able to pull apart the sides to push the cakes out.
Note the top layer does not have the base, it only has the center filling.
- In a food processor mix the Macadamia Nuts, Dates and Coconut until nice and sticky ( you can add a bit of water to help with the sticky-ness)
- Press the base into a cake tin ( best if you use a cake tine where the sides comes apart from the base) or if you want to get creative and use smaller shapes ( line the sides with some coconut oil so it easy to push them out though)
- Place all of the filling ingredients in a high powered blender, slowly adding water until complete smooth – not lumps at all.
- Poor the filling over the base until full and then pour remaining mixture over second cake tine and place in the freezer for at least two hours to set.
- Then place in the fridge to defrost – sprinkle with organic dessicated coconut and decorate with beautiful edible flowers!