Recipe for Lemon-Poppyseed Cake-- but is it raw??



Living Light's Lemon-Poppyseed Cake
A while ago someone brought a cake to a potluck at Church that looked a lot like this recipe by Living Light Culinary Art Institute (recipe passed along by Erica Mary Albanese AND Lisa Robertson Irwin on Facebook).

It's an award-winning cake... looks like a conventional sugary, white-floury baked birthday-type cake, doesn't it?  Well, surpriseeeeeeee..... it's all raw! 

Try it and see if you like it!  Know that it is healthy (all those enzymes, and all that lack of processed sweeteners, flour, eggs, etc. etc.)  Know that it is divinely tasty (as all living, raw desserts inevitably are!)

FOR THE CAKE
1 1/2 c grated Jicama *** if it's too 'juicy' squeeze the liquid out with a nutmilk bag*
1 Granny Smith Apple peeled and ground
2 c. Almonds soaked/dehydrated and ground fine
4 T Flaxseed, ground fine (or fine-ground Chiaseed would work as well)
1/4 c Agave (or 1/4 c Raw Honey)
1 tsp Vanilla
Lemon Juice and Zest of 1 Lemon
1/2 c Poppy seeds

Combine all Ingredients and form in any shape you want; Joz used a 5 1/2 inch round dish lined with plastic wrap.

Then top the first layer with Frosting

Next, frost the second layer. Flip out and place on a plate and frost the whole cake (top & sides)

FROSTING

1 c Extra Virgin Coconut Oil (the kind with no coconutty flavour) whipped up in blender or by hand

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 Fridge for an hour or so. Serve at room temperature!

Joz's Notes: You can also juice the jicama using the blank plate to make sure Jicama is a dry pulp. Then add the grated apple and add 2 T of the jicama juice back after adding almond meal and ground flax if the batter feels too dry.  

My notes: It is possible that if you can't find a Jicama in your grocery store or health food store that you might be able to use 1 1/2 C. of apple pulp (the stuff that comes out of the juicer).  Or you could peel and core apples and put them in your blender, then strain the apple sauce through a nutmilk bag.  Monitor for moisture as mentioned in Joz's Notes above.
To your living health!

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