About the Recipe
I created this cake for my first birthday as a raw vegan, it is rich, luscious, delicious, and also nut and seed free.
Ingredients
Cakes
1200g of bananas
4 tbs of carob
1/2 cup of guyabano "sour sop" flesh (optional)
The seeds of one vanilla pod (Or 1 tsp of vanilla essence)
4 tsp of pysillium husk
Frosting
1/2 cup of carob
35 dates
1.5 cups of water
140g of cherrys
Topping
100g of cherrys
Preparation
Step 1 Prepare to make two separate cakes, using half of the listed cake ingredients for each.
Step 2 For each cake put half of the listed ingredients into a high powered blender and blend until well combined.
Step 3 Put the cake mixture into dehydrator worthy circular cake molds of 5.5 inch diameter.
Step 4 Place the cakes into a dehydrator and dehydrate for 16 hours.
Step 5 After 12 hours dehydration, remove the cakes from the molds, turn them over, place them on dehydration sheets and return them to the dehydrator for the remaining dehydration time.
Step 6 Prepare the frosting by putting all of the ingredients into a high powered blender and blend until thick and smooth.
Step 7 Smooth about 1/3 of the frosting on to the top of one of the cakes and place the other cake on top of it.
Step 8 Now smooth the rest of the frosting all over the cakes so that the entire cake is well covered with frosting.
Step 9 Transfer finished cake to a serving dish, and garnish the top of the cake and plate simply as desired using the 100g of cherrys set aside for the topping.
Step 10 Serve and enjoy.
Chef's Tips
For this recipe you will need a high powered blender.
For this recipe you will need a dehydrator.
For this recipe you will need 2 circular dehydrator worthy cake molds of 5.5 inch diameter.