Raw Lemon Ginger Cake

 

Ingredients

 

Ginger Base Layer (nut free)

 

1 cup pumpkin seeds

1 cup shredded coconut

1 cup pitted dates

1 1/2 tsp shredded fresh ginger

2 small pinches of Himalayan salt

1/2 tsp vanilla

2 tbsp lucuma powder 

1/2 cup hemp seeds (de shelled)

1/4 cup melted cacao butter 

1/4 cup water

 

Lemon Layer:

2 cups of cashews

Zest from 3 organic lemons

1 tbsp lemon juice

3/4 cup water

3 tbsp coconut sugar (or sweetener of choice)

1 pinch of Himalayan salt

1/2 tsp turmeric powder

1/2 cup virgin Coconut oil

 

Frosting:

1/3 cup melted cacao butter 

1/3 cup shredded coconut

1/2 tsp lemon juice

1/8 teaspoon vanilla

1 tbsp lucuma (optional)

1 1/2 tbsp coconut sugar (or sweetener of choice)

1 tbsp water

 

Directions

 

Ginger Base Layer (nut free)

 

1) Start by slowly melting cacao butter in a water bath or in a dehydrator own. While it's melting continue with the next step.

2) Pit the dates and soak them in water for about 5 to 10 minutes.

3) In your blender, grind the pumpkin seeds into a flour and put in a bowl. Then do the same with the shredded coconut and hemp seeds. It doesn't have to be perfect, actually too fine flour can make the base a little heavy.

4) Now make a "date paste" of the dates by adding them to a food processor (strain the water first) and process together with the melted cacao butter. To the date paste, add the shredded ginger, Himalayan salt, vanilla, lucuma and water. Process until incorporated.

5) Add the nut flours to the paste and process on low speed until you have a dough.

6) Put the dough in a spring form pan and continue with the lemon layer! Use a wet spatula to get an even surface.

 

Lemon Layer:

 

1) Grind the cashews into a fine flour using a blender. Add the rest of the ingredients to the blender except for the coconut oil and blend until perfectly smooth. Add the coconut oil and blend for 15 seconds.

2) Pour the lemon layer over the base and put in the freezer to harden.

 

 

Frosting:

 

1) Slowly melt the cacao butter. Grind the shredded coconut into a fine flour using a blender. Add the rest of the ingredients to the blender. Pour the frosting over the cake.  (Optional: decorate with raspberries and hemp seeds.)

Put the cake in the fridge overnight to rest. Use a sharp, warm knife when you serve as the middle layer is slightly more loose then the bottom layer. 

 

*Adapted from http://www.rawfoodrecipes.com/recipes/ginger-and-lemon-cake.html