Raw Cakes

by Caroline Fibaek

Overview

Welcome to the sweet life!

This book is for people who want to live healthily, but also love delicious and inviting cakes. For health is not only about diets and guilt. Health is also about having fun and a love of life and the body.

All the cakes in this book are based on raw food principles and are completely free of sugar, milk, additives, gluten and animal fats. They are 100% vegan, unheated, natural and bursting with flavor and nutrition.

There are tips on how to stop comfort eating and bad and unhealthy habits once and for all. You’ll get practical advice on how to fight the craving for sweets, and how you can easily replace the unhealthy, sweet and fatty with healthy, delicious and especially nutritious alternatives.

Let health, balance and happiness be your new addiction - because you can really get addicted to feeling good!

Raw food expert Caroline Fibaek is a popular lecturer and the author of two bestselling raw books. She has appeared regularly on television programmes such as on Good Morning Denmark and is often featured on the health pages of magazines. She is a qualified Naturopath in Biological Medicine and has trained in anatomy, physiology and pathology, alternative pathology, and psychology. She also works as a consultant for raw food restaurants and cafes (she created the cakes for Denmark’s first raw food cafe 42° Raw) as well as lecturing, running workshops and recipe development.

Product Details

ISBN-13:	9781909808164
Publisher:	Grub Street
Publication date:	12/19/2014
Pages:	160
Product dimensions:	6.60(w) x 9.30(h) x 0.50(d)

Read an Excerpt

CHAPTER 1

Cakes

Of course I can have my cake and eat it too!

Blueberry Dream

A purple dream of a cream cake both fresh and sweet.

Serves approx. 8–10 people

CAKE BASE

120g Brazil nuts
85g dates, stones removed
2 tbsp coconut oil
1 tsp vanilla powder
20g mulberries, coarsely chopped

BLUEBERRY CREAM

350g cashew nuts, soaked in water for approx.
2 hours
100 ml agave syrup
2 tbsp lecithin granules
4 tbsp coconut oil
1 tbsp cocoa butter
125g blueberries, fresh or frozen (frozen berries should be defrosted and any liquid poured away)
2 tsp psyllium seed husks or finely ground chia seeds

DECORATION
'Whipped cream' (see page 141)
Fresh blueberries

Cake base: Chop the Brazil nuts finely or grind them finely in a coffee grinder. Blend dates, coconut oil and vanilla powder to a smooth paste. Mix well with the ground nuts and mulberries. Line a spring form with baking paper and arrange the pastry in the base of the spring form.

Blueberry cream: Blend the cashew nuts with agave syrup, lecithin granules, coconut oil and cocoa butter to a fine cream without lumps or visible pieces of cashew nuts. Add blueberries and blend again. Finally add the chia seeds or psyllium seed husks and blend for the last time. Pour the cream over the base and place the cake in the freezer for approx. 1 hour, before removing the sides of the spring form and the baking paper. Decorate with 'whipped cream' and fresh blueberries.

BLUEBERRIES have for centuries been used medicinally due to their healing properties. They contain ellagic acid, a powerful antioxidant that protects our cells. Blueberries contain anthocyanins which strengthen the capillaries and improves circulation. They are also thought to improve sight, counteract dementia and cardiovascular diseases. They contain anti-inflammatory salicylates and tannin, which can fight the bacteria that cause cystitis.

Banana Chocolate Cake

This cake is a real festive treat and who wouldn't like the divine combination of banana and chocolate.

Serves approx. 8–10 people

CAKE BASE

120g mixed walnuts and Brazil nuts
10 dates, stones removed

VANILLA CREAM

175g cashew nuts, soaked in water for 2 hours
50 ml agave syrup
1 tbsp lemon juice
1 tbsp coconut oil
1/2 tsp vanilla powder A little water

CHOCOLATE SAUCE

2 medium bananas
2 tbsp raisins, previously soaked
10 dates, stones removed
2 tbsp raw cocoa
1/2 tsp vanilla powder
1 tbsp coconut oil
1 tsp cocoa butter

DECORATION AND FILLING

1 banana cut into slices
30g Brazil nuts and pecan nuts coarsely chopped

Cake base: Chop the walnuts and the Brazil nuts finely or grind them finely in a coffee grinder. Blend the dates to a purée, add a little water or coconut oil, if necessary, to make the blender work. Mix the ground nuts and date purée to a paste and add to the base of a spring form lined with baking paper. Leave to cool in the fridge.

Vanilla cream: Blend the cashew nuts with agave syrup, lemon juice, coconut oil, vanilla powder and a little water, if necessary, to make the blender turn. Blend to a thick vanilla cream.

Chocolate sauce: Make a thick chocolate sauce by blending the two bananas with the presoaked raisins, dates, raw cocoa, vanilla powder, coconut oil and cocoa butter.

Decoration and filling: Cover the base of the spring form with the vanilla cream. Then pour half of the chocolate filling over and sprinkle chopped nuts and slices of banana over the whole cake. Finally spread the remaining chocolate sauce over the cake and freeze for approx. 1 hour, before removing the spring form. Decorate with a couple of slices of banana or a little fresh fruit.

BANANAS contain B5 which strengthens your immune system and B6 which strengthens the body's ability to detoxify. Bananas are also rich in the amino acid tryptophan which the body converts to serotonin, a signal substance which makes the body relax.

Cheesecake

A fresh and tropical mango cream over a soft layer of 'cheesy cream' on a crisp and sweet base.

Serves approx. 8–10 people

CAKE BASE

60g almonds
85g dates, stones removed
2 tbsp coconut oil
1 tsp vanilla powder
50 ml mulberries

CHEESY CREAM

350g cashew nuts, soaked in water for 2 hours
100 ml agave syrup
5 tbsp lemon juice
1 tsp vanilla powder
4 tbsp coconut oil
1 tsp cocoa butter
1/2 tsp Himalayan salt A little water, if necessary

MANGO PURÉE

150g fresh mango cut into slices
30g dried mango, soaked in water for approx. 2 hours
1 very ripe banana
1 tbsp coconut oil
2 tsp finely ground chia seeds or psyllium seed husks If necessary add 1/2 tsp turmeric if you want a more intensive yellow colour

Cake base: Grind the almonds finely in a powerful blender or coffee grinder. Blend the finely ground almonds with dates, coconut oil and vanilla powder and then mix in the mulberries. Place the pastry in a spring form lined with baking paper and leave in the fridge while preparing the cheesy cream.

Cheesy cream: Blend the cashew nuts with agave syrup, lemon juice, vanilla powder, coconut oil, cocoa butter and Himalayan salt in a blender, add a little water to make sure the ingredients will be well mixed. Pour the cream over the base of the spring form and chill the cake in the freezer while you prepare the mango purée.

Mango purée: Blend fresh and dried mango with a banana, coconut oil, chia seeds or psyllium seed husks and pour over the cake which is now set. Chill the cake in the freezer. After approx. 1 hour in the freezer the cake is set and you can remove the sides of the spring form and the baking paper. Serve with fresh fruit.

MANGO is packed with beta-carotene which the body converts to the virus fighting vitamin A. The mango is also rich in vitamin C which makes your skin firm and at the same time regulates our immune system. Mango is also one of the only fruits which contain the antioxidant vitamin E. Mango has antibacterial, antiviral and antiseptic properties.

Chocolate Cream Cake with Strawberry Mousse

A light and yet filling mousse cake made with avocado.

Serves approx. 8–10 people

CAKE BASE

15 dates, stones removed
3 tbsp coconut oil
1 tsp cocoa butter
1 pinch of Himalayan salt
60g Brazil nuts
50g shredded coconut
2 tbsp raw cocoa powder

CHOCOLATE CREAM

1 large, ripe avocado
50 ml agave syrup or honey
3 tbsp cocoa butter
100 ml coconut oil
100 ml raw cocoa
10 dates soaked in water
4 tbsp lecithin granules
1 pinch Himalayan salt
2 tsp finely ground chia seeds or Psyllium seed husks

STRAWBERRY MOUSSE

60g cashew nuts, soaked in water for 1-2 hours
1 tbsp coconut oil
50 ml agave syrup
100 ml fresh or frozen (defrosted) strawberries
2 tbsp lecithin granules
2 tbsp psyllium seed husks

DECORATION

Fresh strawberries cut in halves

Cake base: Blend dates and coconut oil, cocoa butter and Himalayan salt to a paste. Grind the Brazil nuts in a coffee grinder or chop them finely and mix with shredded coconut and cocoa powder with the date paste. Line the base of the spring form with baking paper before 'tightening' the sides. This way it will be easier to remove the cakes from the spring form before serving. Press the pastry flat into a spring form and place the halved strawberries in a row along the edge of the spring form. Leave to chill in the fridge.

Chocolate cream: Blend avocado, agave syrup, cocoa butter and coconut oil. Then add dates and finally raw cocoa, lecithin granules, salt and chia seeds. Blend to a cream and add a little water, if necessary, to make the chocolate cream a little more smooth. Pour the chocolate cream into the spring form and take care the strawberries do not topple over. Leave to chill again, in the freezer, if possible.

Strawberry mousse: Blend cashew nuts, coconut oil, agave syrup, strawberries, lecithin granules and psyllium seed husks to a creamy and pink mousse and pour into an icing bag. Decorate the cake with small dots of pink mousse. When the cake has chilled and is completely set, you can open the spring form. Remove the baking paper and leave the cake on a serving dish – decorate with fresh berries.

Lemon Full Moon

A lovely fresh and not too rich cake – perfect for warm summer days with lots of fresh fruit. You can also make the filling without the cake base and serve it as a healthy version of lemon mousse. Add a little extra liquid, e.g. almond milk to get a lighter lemon mousse.

Serves approx. 12 people

CAKE BASE

125g almonds, soaked in water for approx. 2 hours
85g dates, stones removed
1 tbsp coconut oil
25g shredded coconut

LEMON CREAM

350g cashew nuts, soaked in water for 2 hours
4 tbsp coconut oil
1 tbsp cocoa butter, grated or melted
5 tbsp lemon juice
3 tbsp raw honey
1 tsp vanilla powder
1 tsp grated lemon zest
1 tsp turmeric (for colour)
2 tbsp lecithin granules
1 pinch salt

DECORATION

'Whipped Cream' (see page 141) and fresh berries

Cake base: Chop the almonds finely or grind them in a coffee grinder. Blend dates and coconut oil and then add the chopped/ground almonds and the shredded coconut. Spread the paste over the base of a spring form lined with baking paper. Leave to chill while you prepare the lemon cream.

Lemon cream: Blend cashew nuts with coconut oil, cocoa butter, lemon juice and honey in a powerful blender. Add vanilla powder, lemon zest, turmeric, lecithin granules and salt and blend again until you have a thick, pale yellow cream.

Pour the lemon cream into the spring form and leave the cake in the freezer for a minimum of an hour until set and the sides of the spring form can be removed. Serve with 'whipped cream' and fresh berries.

LEMONS are packed with vitamin C, folic acid (vitamin B), potassium and sodium and precisely due to their high content of potassium and sodium freshly squeezed lemonade is the perfect isotonic drink after training. The high vitamin C content also makes lemons a good remedy for infections and strengthens the immune system. Lemons contain a substance called limonene which gives them their characteristic citrus flavour.

Kinky Pinky

A very lady like cake, which is also perfect for princess birthday parties.

Serves approx. 12 people

CAKE BASE

85g dates, stones removed
1 tbsp flax seed oil
1 tsp vanilla powder
2 tbsp Brazil nuts
100g shredded coconut
45g dried mulberries, coarsely chopped

RASPBERRY CREAM

350g cashew nuts, soaked in water for approx. 2 hours
100 ml agave syrup
200g raspberries, fresh or frozen
4 tbsp coconut oil
2 tbsp cocoa butter

COCONUT DECORATION

35g blueberries
3 tbsp agave syrup
100g shredded coconut

Cake base: Blend dates, flax seed oil and vanilla powder to a smooth paste. Add Brazil nuts and shredded coconut using a powerful blender or food processor. Turn the pastry into a bowl and mix in the chopped mulberries. Line a spring form with baking paper and spread the pastry over the base of the spring form.

Raspberry cream: Blend the cashew nuts with agave syrup and raspberries to a very fine cream without lumps or visible pieces of cashew nuts. Then add coconut oil and cocoa butter and blend again. Pour the cream over the base and leave the cake in the freezer for approx. 1 hour.

Coconut decoration: Blend blueberries with agave syrup and pour the blueberry syrup into a bowl. Thoroughly mix it with the shredded coconut. When the cake is completely set, using a sharp knife cut around the sides and remove the spring form. Remove the baking paper and serve the cake on a cake dish. Before serving decorate the sides with the purple coconut sprinkles.

White Chocolate Cheesecake with Raspberries

At least as delicious and 'naughty' as the old fashioned version.

Serves approx. 8–10 people

CAKE BASE

60g Brazil nuts
40g dates, stones removed
1 tsp coconut oil
25g shredded coconut

CHEESY CREAM

300g cashew nuts soaked in water for at least 1 hour
50 ml water
50 ml lemon juice
50 ml agave syrup
100 ml coconut oil
40g cocoa butter
1 tsp vanilla powder
3/4 tsp Himalayan salt

RASPBERRY PURÉE

200g fresh or frozen raspberries
3 tbsp agave syrup
2 tsp finely ground chia seeds or psyllium seed husks

Cake base: Chop the nuts coarsely. Then blend the dates with the coconut oil, adding a little water, if necessary. Mix the date paste, chopped nuts and shredded coconut to a paste. Line the base of a spring form with baking paper which makes it easier to remove the finished cake from the form. Place the paste in the spring form and leave to chill while preparing the cheesy cream and the raspberry purée.

Cheesy cream: Blend cashew nuts with water. Add lemon juice, agave syrup, coconut oil, cocoa butter, vanilla powder and Himalayan salt and blend. Pour the cream over the nut base in the spring form and leave to chill (fridge or freezer).

Raspberry purée: Make the raspberry purée by blending raspberries, agave syrup and 2 tsp finely ground chia seeds or psyllium seed husks. Pour the purée over the cooled and set cheesecake. When the cake is set, remove the sides of the spring form and decorate the cake with fresh fruit.

RASPBERRIES are one of the fruits which contain the most food fibre which contributes to keeping low cholesterol and maintaining a healthy digestion. Raspberries have a high vitamin C content and are rich in the antioxidant group anthocyanins. They also contain B3, folate, biotin and iron.

Carrot Cake

Rabbit food in the delicious way!

Serves approx. 6 people

CARROT CAKE

250g finely grated carrot
125g almonds, soaked in water for 2 hours
125g dates, stones removed
1 tsp nutmeg
1 tsp ground cinnamon
1 tbsp finely grated ginger
1 tbsp grated orange zest
1 tbsp grated lemon zest
90g walnuts, soaked in water for 2 hours, coarsely chopped
65g raisins

'CREAM CHEESE' ICING

115g macadamia nuts, soaked in water for 2 hours
1 tbsp lemon juice
1 tbsp agave syrup
1 pinch Himalayan salt
1 tsp vanilla powder A little water

Carrot cake: Grate the carrots very finely. Grind the almonds in a powerful blender or food processor and add the dates. Pour the paste into a bowl and add the grated carrots, spices, orange and lemon zest. Add the chopped walnuts and raisins. Shape the cake as you wish, e.g. in a small baking tray.

'Cream cheese' icing: Blend macadamia nuts, lemon juice, agave syrup, Himalayan salt and vanilla powder with a little water in a powerful blender. Add a little water, if necessary to make it a little lighter to mix. Spread the 'cream cheese' icing over the finished carrot cake just before serving.

CARROTS It is said that carrots are good for the eyes – they contain beta-carotene the precursor to vitamin A. Lack of vitamin A may cause deterioration of sight, especially the capacity to see in the dark. Carrots are rich in vitamin K which counteracts bruising – and they contain many food fibres good for the heart and digestion. Carrots are rich in chrome which helps to stabilise the blood sugar.

After Eight Cake

A delicious mixture of chocolate and mint – definitely also before 8 pm.

Serves approx. 12 people

CAKE BASE

250g dates, stones removed
1 tbsp cocoa butter
1 tbsp coconut oil
3 tbsp agave syrup
2 tsp vanilla powder
5 tbsp raw cocoa powder
1 pinch salt
60g Brazil nuts, soaked in water for 2 hours T and coarsely chopped

MINT CREAM

350g cashew nuts, soaked in water for 2 hours
100 ml almond milk (see page 135, can be replaced by water and 1 tsp extra lecithin granules)
1 tbsp cocoa butter
4 tbsp coconut oil
7 tbsp agave syrup
2 tbsp lecithin granules
3g squeezed mint leaves
3 drops peppermint oil

Cake base: Blend dates, cocoa butter, coconut oil and agave syrup and add vanilla powder, cocoa powder, salt and nuts. Spread the paste over the base of a spring form lined with baking paper and leave to chill.

Mint cream: Blend cashew nuts with almond milk, cocoa butter, coconut oil, agave syrup and lecithin granules to a soft cream. Then add the mint leaves and mint oil and blend thoroughly. Pour the mint cream into the spring form and leave the cake in the freezer for at least 1 hour until the cake is set, and then remove the sides of the spring form and the baking paper. Decorate with fresh mint leaves before serving.

PEPPERMINT has for centuries been used against stomach problems and nausea, influenza and colds and it stimulates circulation. In unison cocoa and mint have a good synergy – the substance menthol in the mint expands the capillaries so the cocoa's properties more easily reach your cells! Cocoa has a high content of magnesium which is necessary for absorbing calcium from the mint.

Oreo Cake

Soft vanilla cream surrounded by crisp chocolate cake crumble – it will certainly become a hit when you serve this cake for your guests.

Serves approx. 8–10 people

CAKE BASE (AND TOP)

115g Brazil nuts
125g almonds
165g dates, stones removed
50 ml coconut oil
2 tbsp cocoa butter
3 tbsp agave syrup
5 tbsp cocoa powder
45g mulberries, coarsely chopped

VANILLA CREAM

350g cashew nuts, soaked in water for approx. 2 hours
200 ml almond milk (see page 135, can be replaced by water and 2 tsp lecithin granules,
if necessary)
100 ml coconut oil
1 tbsp cocoa butter
100 ml agave syrup
4 tsp vanilla powder
5 tbsp lecithin granules

Cake base (and top): Finely grind Brazil nuts and almonds. Blend dates, coconut oil, cocoa butter and agave syrup to a smooth paste. Add the chopped nuts and cocoa powder and finally fold the chopped mulberries into the paste. Divide the paste into two equal portions. Place one portion over the base of the spring form lined with baking paper and then loosen it carefully. Place on a dish or board and keep chilled. Now place the second portion over the base of the spring form and leave to chill, while you prepare the vanilla cream.

(Continues…)

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Excerpted from "Raw Cakes"
by .
Copyright © 2010 Caroline Fibæk.
Excerpted by permission of Grub Street.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Welcome to the sweet life,
What is raw food?,
Gear and gadgets,
Magic and alchemy,
Cakes,
Tarts,
Brownies,
Cupcakes,
Cookies,
Ice cream,
Extras,
Stockists and links,
Thank you,