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Raw Choc Vegan Peppermint Cake

High Protein Raw Choc Peppermint Cake recipe from Bulk Nutrients.

High Protein Raw Choc Peppermint Cake recipe from Bulk Nutrients.

Makes: 12 slicesCalories: 664Difficulty Level: HardPreparation time: 30 minutesCook time: 0 minutesTotal time: 30 minutes

Ingredients

For the base:

  • 2 scoops (60g) Bulk Nutrients Protein
  • 1 cup (160g) raw almonds
  • 1/2 cup (60g) desiccated coconut
  • 12 (200g) medjool dates
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut oil – melted
  • 1-2 tablespoons water
  • 2 tabelspoons almond spread
  • Pinch of salt

For the filling:

  • 2 1/2 cups (375g) raw cashew nuts – soaked overnight
  • 180g natural yogurt
  • 1/2 cup rice malt syrup, honey or maple syrup
  • 150g coconut cream – thick component
  • 1/2 cup coconut oil – melted
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon peppermint essence

For the topping:

  • 200g quality dark chocolate
  • 1 teaspoon coconut oil

Instructions

To make the base:

  1. Step 1: Line the base of a circular cake tin with baking paper.
  2. Step 2: Place all base ingredients in a food processor and blend until they come together. If too dry, add one tablespoon of extra water at at time until the mixture comes together.
  3. Step 3: Press into the base of the cake tin and set aside.

To make the filling:

  1. Step 1: Drain the cashew nuts and place all remaining filling ingredients in a food processor.
  2. Step 2: Process for 5-10 minutes or until smooth and creamy.
  3. Step 3: Pour filling over the base and place in the fridge to set for approximately three hours.

To make the topping:

  1. Step 1: Carefully remove the cake from the tin. To help, run a hot knife around the edge of the cake first then lift out from the base.
  2. Step 2: Melt the chocolate and coconut oil together over the stove or in the microwave.
  3. Step 3: Evenly pour the chocolate mixture over the cake and allow to drizzle down the edges.
  4. Step 4: The cake can be served right away or kept in the fridge until ready to serve.
  5. Step 5: It is best kept for up to one week and is not suitable for freezing.

The Appeal of Vegan Raw Cakes

Vegan raw cakes, like this chocolate mint delight, have become increasingly popular due to their health benefits and rich flavours.

Raw cakes are made without the use of processed ingredients and are typically free from dairy, making them a perfect treat for those following a vegan diet.

They often use natural sweeteners such as dates and honey not only enhance the flavour but also ensure that these cakes are free from refined sugars.

By opting for raw ingredients, these desserts retain more of their nutritional value, offering a wholesome alternative to traditional baked cakes.

'Baking' the Perfect Chocolate Peppermint Raw Cake

This raw vegan chocolate peppermint cake is the perfect balance of flavours and textures.

The base, made from a blend of nuts, cacao, and dates, offers a crunchy contrast to the creamy peppermint filling.

Speaking of which, the filling is a mixture of cashews, yoghurt, and coconut cream. This blend makes it extremely smooth, as well as delicious.

By using high-quality, organic ingredients, this cake delivers a burst of natural flavours that are both satisfying and guilt-free.

Easy Raw Cake Recipes

One of the joys of raw cake recipes is their simplicity and ease of preparation.

Unlike traditional baking, raw cakes often require no cooking, making them an accessible option for even novice bakers.

This chocolate peppermint cake is a prime example; it can be prepared with basic kitchen equipment like a food processor and a refrigerator.

Raw cakes are also incredibly versatile and it's easy to experiment with different nuts, fruits, and natural sweeteners to create a variety of flavours and textures.

Whether you're a seasoned raw food enthusiast or new to this style of cooking, raw cake recipes offer a straightforward and enjoyable way to create delicious, healthy desserts.

Nicole is a qualified Personal Trainer and Food Scientist

Nicole Frain

A core part of the Bulk Nutrients R&D team for many years, Nicole's studies have placed her as a Food Science and Nutrition industry leader in Australia.

She's applied her learnings at the national stage for bodybuilding, and more recently competing as an international level cyclist.

More about Nicole Frain

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