cake Tag

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!

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

Raw Apple & Carrot Cake Ingredients Cake 1 cup almond meal 1 carrot, grated 1 apple, grated ¾ cup walnuts ¼ cup sunflower seeds ¼ cup pepitas 1 teaspoon vanilla extract 1 cup desiccated coconut ¼ cup Raw Earth 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg juice and zest of ½ a lemon Icing 1 cup raw macadamias ¼ cup coconut cream 2 tbs coconut oil juice and zest of ½ a lemon 1 tablespoon Raw Earth Ground cinnamon, for sprinkling Method Combine all the dry ingredients for the cake in a food processor. Pulse until the mixture is fine. Add the liquid ingredients and pulse until it starts to come together. If you pinch some between your fingers it should hold together. Pack firmly into a baking paper lined 20cm loaf tin, smooth the top and refrigerate. Combine the macadamias, coconut

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

Carrot Cake Bliss Balls Ingredients 1 carrot, grated ½ cup rolled oats 1 cup almond meal ½ cup desiccated coconut, plus extra 1 tsp cinnamon 2 tbs raw earth 1 tbs coconut oil 1 tsp vanilla essence Method Combine all the ingredients in a food processor until combined and smooth. Roll into tablespoon sized balls. Enjoy! Serves 12   -   Prep: 5 Minutes   -   Cook: 20 Minutes