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Quick Raw Lavender, Cardamom and Honey Cake

July 18, 2016 by Food For Net

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Raw Vegan Lavender, Cardamom and Honey Cake

Quick Raw Lavender, Cardamom and Honey Cake This recipe combines the delicate scent of lavender with the refreshing taste of lemon and the exquisite flavor of cardamom. The result is a smooth and delicious raw cake. Crust1 cup Raw Almonds1/2 cup Raisins1/2 cup Dates (pitted)1 tablespoon Raw Honey4 tablespoons Coconut Oil (cold pressed)Filling2 1/2 cups Cashew Nuts2 Lemons (juiced)1 teaspoon Dried Lavender Flowers3/4 cup Coconut Oil (cold pressed)1/2 cup Raw Honey3-4 Cardamom PodsPinch of Salt CrustPlace all the ingredients for the crust in a food processor and mix until the mixture starts to come together.Line the base of a 10''…
Quick Raw Lavender, Cardamom and Honey Cake
Quick Raw Lavender, Cardamom and Honey Cake
2016-07-18
Food For Net
Perfect for a hot summer day when you don't want to turn on the oven! I would definitely try this Raw Vegan Lavender, Cardamom and Honey Cake again.

Raw Vegan Lavender, Cardamom and Honey Cake

Speed - 96%
Simplicity - 97%
Tastiness - 95%

96%

Delicious!

Perfect for a hot summer day when you don't want to turn on the oven! I would definitely try this Raw Vegan Lavender, Cardamom and Honey Cake again.

User Rating: 5 ( 1 votes)

Quick Raw Lavender, Cardamom and Honey Cake

This recipe combines the delicate scent of lavender with the refreshing taste of lemon and the exquisite flavor of cardamom. The result is a smooth and delicious raw cake.
Pin Recipe
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Course: Dessert
Servings: 8 people

Ingredients

Crust

  • 1 cup Raw Almonds
  • 1/2 cup Raisins
  • 1/2 cup Dates pitted
  • 1 tablespoon Raw Honey
  • 4 tablespoons Coconut Oil cold pressed

Filling

  • 2 1/2 cups Cashew Nuts
  • 2 Lemons juiced
  • 1 teaspoon Dried Lavender Flowers
  • 3/4 cup Coconut Oil cold pressed
  • 1/2 cup Raw Honey
  • 3-4 Cardamom Pods
  • Pinch of Salt

Instructions

Crust

  • Place all the ingredients for the crust in a food processor and mix until the mixture starts to come together.
  • Line the base of a 10'' springform pan with parchment paper.
  • Add the mixture for the crust and press with your fingers to distribute evenly.
  • Take the springform to the freezer until you prepare the filling.

Filling

  • Place the cashews in a bowl and cover with water. Soak for at least 2 hours, better overnight.
  • Drain the liquid and transfer the nuts to a food processor.
  • Add all the other ingredients and process until you get a creamy consistency.
  • Take the springform out of the freezer and add the cream.
  • Take it to the freezer again for at least 4 hours.
  • Remove the parchment paper, transfer to a plate, slice and serve.
Like this recipe?Follow @FoodForNet on Pinterest!

I fell in love with raw cakes even since I discovered them. The recipes are extremely easy to prepare, you can mix a lot of ingredients and the result is almost always spectacular. Plus, they are healthier, they have no sugar added and you can't eat very much because they are very nourishing. I sliced the cake in 8 pieces just for the sake of art, but I cannot eat a whole slice. I usually feel full with only half.

When summer comes, I prefer “cooking” no bake, raw cakes if聽I crave for sweets. I usually take a look over the ingredients I have in my kitchen an start assembling some crust or cream. All you need is a food processor and a freezer and the recipe will be ready in no time. It takes more for the cake to freeze than for you to prepare it.

Ingredients for Raw Vegan Lavender Cake

To prepare the crust, you will only need to throw all the ingredients (almonds, raisins, dates, honey and coconut oil) in a food processor and mix until they start to come together.

If you prefer a smoother crust, process the almonds first until they resemble flour; and then add the other ingredients. I like my crust to be crunchy, so I mix all the ingredients together.

You may replace the almonds with walnuts or other types of nuts if you prefer. Don't get stuck if you don't have some of the ingredients at home, try to replace them.

You may also skip the honey if you find the crust too sweet. Also if you don't have both raisins and dates, use only raisins or only dates. The crust will still be delicious.

Creating the Crust for Raw Vegan Lavender Cake

Line the base of a 10”springform with parchment paper. It will help you get聽the cake easier out of the pan. Transfer the mixture to the springform and press it with your fingers to distribute evenly.

Assembling the Crust

Cashews have a hard texture so, if you want to obtain a smooth cream, you need to soak these nuts. Place them in a bowl and cover with water. Soak for minimum 2 hours. It would be better to leave them like this overnight.

Drain the water and take them to the food processor. Juice the lemons and crush the cardamom pods to extract the husks. Add all the remaining聽ingredients to the food processor. Process until you get a smooth, soft cream. If you don't have a high power food processor (just like me) you will have to mix for a longer period of time until you reach the desired consistency.

Depending on your taste and the honey you have, it is possible to need聽more or less than half of cup. Or you may replace it with other liquid sweetener like agave or maple syrup.

I simply love lavender. It has such a relaxing effect and a wonderful, delicate scent. If you use no more than 1 teaspoon for a whole cake you will get a flavored and refreshing dessert. It is advisable to use maximum 1 teaspoon, otherwise it is possible that you will feel like eating soap.

As for the cardamom, what can I say? It has an exotic taste which pairs perfectly with lemon. Try to buy only pods instead of ground cardamom because this is the best way to preserve the flavor.

Creating the filling for Raw Vegan Lavender Cake

Take the springform out of the freezer and add the cream. Use the back of a spoon to distribute evenly and refrigerate for at least 4 hours before serving.

Adding the cream to the crust

Remove the parchment paper, transfer to a nice plate, slice and serve. You may enjoy it frozen or you may leave it in the fridge for 30-40 minute to defrost a little bit.

You will first feel the lavender and then the refreshing lemon will enchant your taste buds, leaving room in the end for the exotic cardamom.

Enjoy!

Raw Vegan Lavender Cake final 3

Raw Vegan Lavender Cake final 1

Raw Vegan Lavender Cake final 4

 

Raw Vegan Lavender Cake final 5

Raw Vegan Lavender, Cardamom and Honey Cake

Raw Vegan Lavender Cake final 6

Raw Vegan Lavender Cake final 7

Quick Raw Lavender, Cardamom and Honey Cake

This recipe combines the delicate scent of lavender with the refreshing taste of lemon and the exquisite flavor of cardamom. The result is a smooth and delicious raw cake.
Pin Recipe
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Course: Dessert
Servings: 8 people

Ingredients

Crust

  • 1 cup Raw Almonds
  • 1/2 cup Raisins
  • 1/2 cup Dates pitted
  • 1 tablespoon Raw Honey
  • 4 tablespoons Coconut Oil cold pressed

Filling

  • 2 1/2 cups Cashew Nuts
  • 2 Lemons juiced
  • 1 teaspoon Dried Lavender Flowers
  • 3/4 cup Coconut Oil cold pressed
  • 1/2 cup Raw Honey
  • 3-4 Cardamom Pods
  • Pinch of Salt

Instructions

Crust

  • Place all the ingredients for the crust in a food processor and mix until the mixture starts to come together.
  • Line the base of a 10'' springform pan with parchment paper.
  • Add the mixture for the crust and press with your fingers to distribute evenly.
  • Take the springform to the freezer until you prepare the filling.

Filling

  • Place the cashews in a bowl and cover with water. Soak for at least 2 hours, better overnight.
  • Drain the liquid and transfer the nuts to a food processor.
  • Add all the other ingredients and process until you get a creamy consistency.
  • Take the springform out of the freezer and add the cream.
  • Take it to the freezer again for at least 4 hours.
  • Remove the parchment paper, transfer to a plate, slice and serve.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dessert, Original Recipes
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