Raw Apple Cake (grain-free & vegan)
Serves: 8" cake
  • Crust layer:
  • 2 apples, grated
  • 1tsp lemon juice
  • 100g ground walnuts (1 cup)
  • 100g desiccated coconut (1 cup)
  • 6 medjool dates, pitted
  • 1tsp cinnamon
  • pinch sea salt
  • Creamed layer:
  • 200g coconut butter (1 cup)
  • 1tbsp maple syrup
  • 1tsp vanilla
  • ½tsp cinnamon
  • 2 apples
  • 1tsp lemon juice
  • Walnut crumble:
  • 50g walnuts (1/2 cup)
  • 2 medjool dates, pitted
  • ½tsp cinnamon
  • pinch sea salt
  1. You will need 8" round cake tin with removable base.
  2. To make the crust place ground walnuts, desiccated coconut, pitted medjool dates, cinnamon and sea salt into a food processor and pulse until the mixture comes together. Scoop the mix into a bowl. Roughly grate the apples keeping the skin on, squeeze lemon juice over and stir into the mix. Spoon the mix into the tin, spread evenly onto the base and press down. Place into a fridge.
  3. In a double boiler gently melt coconut butter, leave to cool down. Stir in maple syrup, vanilla and cinnamon. Quarter and core the apples, place into blender or food processor with lemon juice and blend until smooth. Stir into the coconut butter mix and spoon onto the crust layer.
  4. Place into a freezer for about 1 hour to set, just enough so it's easy to remove from the tin. You can also leave it to set in fridge for at least 2 hours.
  5. To make the walnut crumble, simply add all of the ingredients into food processor or blender and blitz few times until you've achieved crumbly consistency.
  6. Once the cake is set, remove from the tin, place onto a cake stand and top with walnut crumble.
  7. Store in a fridge.
  8. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/raw-apple-cake/