Cakes

Recipe by: Candy @nourishandflourishsyd Gooey Chocolate Mug Cake Servings: 1 Ingredients: 6 tbsp almond meal 1.5 tbsp Cocoa powder 3/4 tbsp Raw Earth 1/8 tsp salt 1/4 tsp baking powder 3 tbsp non-dairy milk of choice (I used almond milk) 1/4 tsp vanilla extract Chocolate chips Method: Grease a ramekin or mug with oil Combine together all the ingredients then microwave for 1 minute 15 seconds or until the edges look set. It will firm up as it cools. Top with desired toppings e.g. berries and powdered sugar. Enjoy!

Mango & Berry Cheese Tart Serves 8 Prep time:       35 mins Cooking time: 10 mins   Ingredients Base 150g sugar-free biscuits 100g rolled oats 100g unsalted butter, melted Filling 1 ½ cups mango, pureed 250g cream cheese 1 tbs lemon juice 1 tsp vanilla bean paste ½ cup Raw Earth blueberries, for garnishing raspberries, for garnishing desiccated coconut, for garnishing Preheat oven to 200C Combine the biscuits and rolled oats in the bowl of a food processor. Blitz until fine. Add the butter and process until combined. Press into the bottom of a 15cm tart tin. Poke a few holes in the base and then bake for 8-10 minutes. Remove from the oven and allow to cool completely. Remove from the tart tin carefully. Wipe the food processor clean and then add the cream cheese lemon juice, vanilla, Raw Earth & quarter of the mango puree. Process until

Mocha Cheesecake Slice Serves: 12 Prep: 20 minutes Chill: 4 hours – overnight Ingredients Base 2 cups hazelnut meal 100g butter, melted Filling 250g cream cheese 200g sour cream 2 tbs cacao powder ¾ cup Raw Earth 2 tsp gelatine 1 shot espresso Topping Fresh fruit Cacao powder Method Combine the hazelnut meal and butter in a bowl and then press into the base of a 15cm square slice tin. Refrigerate. Combine the cream cheese, sour cream, cacao and Raw Earth in a food processor and blitz until combined and smooth. Sprinkle the gelatine over the espresso and 2 tbsp cold water in a heatproof jug. Heat slowly over a pot of simmering water and whisk until the gelatine has dissolved. Remove from heat and stand to cool for about 5-10 minutes Slowly pour the gelatine mixture into the food processor and process until combined. Pour the

Chocolate Sponge Cake Serves: 12 Prep: 25 minutes Cook: 25 minutes Ingredients 4 eggs ¼ cup Raw Earth 1 tbs extra virgin olive oil, light tasting 1 tsp vanilla essence ¾ cup cake flour ¼ cup raw cacao powder 1 pinch salt Ganache 150g thickened cream 150g dark chocolate, chopped Method Preheat the oven to 170C Beat eggs and Raw Earth for 8-10 minutes, until light and fluffy. Beat in the olive oil and vanilla. Sift over the flour, cacao powder and sprinkle in the salt. Fold in with a spatula until combined. Pour into a greased and lined 20cm cake tin. Bake for 20-25 minutes, until a skewer inserted, comes out clean. Remove from the oven and stand to cool for 5 minutes before removing to a wire rack. Heat the cream in a heat-proof bowl over a saucepan simmering with water. Add the chocolate and

Vegan Lemon & Blueberry Cake Serves: 8-10 Prep time: 1 hour 20 min Chill time: 25 minutes Ingredients Cake 125g coconut oil, softened ½ cup coconut cream 1 teaspoon vanilla extract ½ cup Raw Earth 1 tsp lemon zest 1 ¾ cups wholemeal spelt flour 4 tsp baking powder 1 ½ cups coconut milk Coconut Cream 1 cup raw cashews ¾ cup coconut cream 2 tablespoons lemon juice 250g blueberries 1 teaspoon lemon zest   Method Combine the coconut oil with the coconut cream and beat with an electric mixer until combined. Add the vanilla and the Raw Earth. Beat until combined. Sift over the flour and baking powder. Add the lemon zest and pour in the coconut milk. Fold in until combined. Pour into 2 x greased and baking paper lined 20cm cake tins. Bake for 20-25 minutes at 180C. Remove from the oven. Stand

Apple Cake Ingredients 2 apples 1 tsp vanilla extract 1 tsp cinnamon 1 tbs butter ¼ cup Raw Earth 1 cup self-raising flour ½ cup milk 2 tbsp butter, melted 100g thick cream Method Preheat oven to 180C Peel and slice apples, combine the vanilla extract, cinnamon, butter and 2 tbsp water and stew until soft, about 8-10 minutes. Whisk together the Raw Earth, flour, milk, butter and stir in the stewed apples. Pour into a greased cake tin. Bake for 15-20 minutes, until a skewer inserted, comes out clean. Allow to cool for 5-10 minutes before turning out. Eat warm and dollop cream on top, enjoy! Serves 8   -   Prep: 10 Minutes   -   Cook: 20 Minutes