Raw Vegan Cake ~ A guest post from Louise Alexandra
Raw Vegan Cake ~ A guest post from Louise Alexandra

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, raw vegan cake ~ a guest post from louise alexandra. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

By submitting this post you agree to HappyCow Terms. This cake takes me back to the old days of vegan cake, not the modern days where you really can't tell the difference. The BEST Carrot Cake with Frosting - How To Build a Raw Layer Cake. One simple recipe for every day. by Gary Rhodes -Classic British Cooking by Sarah Edington -The Wild Game Cookbook: Simple and Delicious Ways to Prepare Venison, Waterfowl, Fish, Turkey, and Small Game by Kate Fiduccia -Mindful Vegan Meals: Food is Your Friend by Maria Koutsogiannis.

Raw Vegan Cake ~ A guest post from Louise Alexandra is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Raw Vegan Cake ~ A guest post from Louise Alexandra is something that I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook raw vegan cake ~ a guest post from louise alexandra using 10 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Raw Vegan Cake ~ A guest post from Louise Alexandra:
  1. Make ready Icing :
  2. Make ready - 1 coconut young
  3. Make ready - 1 banana
  4. Take 1/2 lemon a - Juice from
  5. Prepare Cake :
  6. Take - 1 cup dates of (fresh medjool are my favourite!)
  7. Take - 1 cup pineapple of dried
  8. Prepare - 1/2 cup sultanas
  9. Get - 2 carrots grated
  10. Take 3 carrots - Pulp of  (keep the juice and drink it - yum!)

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Instructions to make Raw Vegan Cake ~ A guest post from Louise Alexandra:
  1. Grate the 2 carrots and juice the other 3, throw the pulp and the grated carrot in your high speed blender or food processor along with the rest of the cake ingredients
  2. Pulse until everything sticks together
  3. Line your cake tin with non stick paper and press the cake mixture in
  4. Pop it in the freezer
  5. Now on to the icing! Open the young coconut and scoop out the flesh
  6. Put this in your blender or food processor along with the banana and lemon juice, blend until smooth
  7. Grab the cake out of the freezer and pour the icing over the top, grate some lemon zest over the top
  8. Return the cake to the freezer for an hour or 2 before serving!
  9. Ready to serve and ENJOY!

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