Raw Autumn Dream Cake

Cool winds rustle the leaves on the trees and cause them to flutter to the ground.  They crunch beneath my feet as I run down the path admiring the vibrant colors they provide.  The air is crisp, and the scent of bonfire wafts through it.  The squirrels scurry around gathering their provisions for the winter, and the geese and ducks are gathering around the pond.  Autumn is here.

I love this time of the year.  Running through the crunchy leaves, the gorgeous sunsets and the comfy sweaters that I wear to go out on an evening walk and admire the sunset.  It is simply beautiful, everything about it.  Don't get me wrong, I love summer too, but nothing compares to the beauty of the landscape of Autumn with her vibrant reds, oranges and yellows. It makes me happy.

The things I find at the farmer's markets this time of year too bring joy as well.  The beautiful squash, sweet apples, and pears...it is all so good, and sparks my creativity.  I love a good apple or pumpkin pie, but raw cakes made with these ingredients are my favorite. Last week I was inspired by the vibrantly colored trees, and I created this Raw Autumn Dream Cake.  It had all of my favorite flavors of autumn included.  Apples, squash, and spice.  But I did not want any one ingredient to stand out, I wanted them to marry together into a beautiful tasty masterpiece.

It was delicious.  It tasted like the essence of autumn.  Sweet from the apples and squash, aromatic with spice, maple and vanilla, and creamy melt in your mouth texture. Swirled together, and almost too pretty to eat. But who am I kidding, I dove right in and devoured a slice. I hope you all are enjoying your Autumn as much as I am!

Raw Autumn Dream Cake
Makes one 6 inch cake

2/3 cup raw sprouted buckwheat groats (or raw almonds)
1/3 cup ground flax seed

3/4 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
1/2 tsp ground cinnamon

4 cups young coconut meat*
1/4 cup coconut water

1/2 cup raw coconut nectar
1/2  teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
2 tsp maple extract
1 Tbsp cinnmon
2 tsp cardamom
2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 cup raw coconut butter (warmed to liquid)**

1 cup chopped sweet apple (such as honeycrisp or pink lady)
1 tsp turmeric
1 Tbsp coconut butter

1 cup chopped sweet orange squash or pumpkin (sweet potato or carrot will work too)

1/2 cup chopped red beets
1/2 cup chopped carrot

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cinnamon and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the filling, in a high speed blender or food processor, combine coconut, coconut water, coconut nectar, sea salt, vanilla, and spices in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter and and process for a minute until blended. Divide the filling into 3 bowls.  Add one back to the blender with the apple, turmeric, and 1 Tbsp coconut butter, and blend until smooth, then place back in the bowl it was in.  Add the next bowl to the blender and add the squash.  Blend until smooth, then add back to the bowl it was in.  Next, add the 1/2 cup beets, and 1/2 cup carrot back to the blender, and blend until smooth. Add back to the bowl it was in.
To assemble the cake, drop the fillings randomly over the crust, by the tsp, until you have filled the pan.  Tap the bottom of the pan on the counter to level, then use a knife to create large swirls (I like to go from the outside in a spiral to the center, snail fashion), then a smaller knife to create smaller swirls (go wild with this one and have fun, it is hard to mess up).  Place the cake in the freezer and let chill for about 4 hours until firm before serving.  Store any extra cake in the fridge.

*If you are unable to get young coconut meat, you may substitute 4 cups raw cashews, soaked 4 hours and drained and filtered water instead of the coconut water.
**If your coconut meat is very soft and watery, you may need to add a few More Tbsp coconut butter.

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