raw vanilla cake

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,880.0
  • Total Fat: 150.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 410.0 mg
  • Total Carbs: 80.0 g
  • Dietary Fiber: 32.0 g
  • Protein: 48.0 g

View full nutritional breakdown of raw vanilla cake calories by ingredient
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from http://rawified.blogspot.com/2012/06/raw-v
from http://rawified.blogspot.com/2012/06/raw-v

Number of Servings: 1


    1 cup almonds
    1 cup cashews
    1 cup shredded coconut
    2 tbsp honey or agave
    1 tbsp coconut oil
    1 tsp vanilla extract or 1/2 vanilla bean
    1/4 tsp salt


n your food processor or high speed blender, grind almonds, coconut, and cashews into a fine flour. Pour into a mixing bowl, and set aside. Next you're going to blend together your honey, coconut oil, vanilla extract, and salt until melted and fairly well combined. Slowly pour this into your dry ingredients, and stir with a wooden spoon until thoroughly combined. It's important to do this step by hand to make sure you don't over process. Press your mixture into a small bundt or cake pan, which has been greased with coconut oil and sprinkled with a little coconut flour to help prevent sticking. Cover with plastic, and let sit in the fridge for about four hours, or overnight. After your cake has set, you can remove it from the pan by carefully tapping the top until it pops out. Top off with your choice of icing (chocolate or not), and serve. Should keep for up to a week in the fridge, depending on the ingredients of your icing.

Serving Size: makes 6 slices

Number of Servings: 1

Recipe submitted by SparkPeople user MRSG918.

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