Raw Apple Cake Recipe: A Delightfully Easy & Healthy Treat!

Craving a slice of comforting apple cake but want to skip the oven and refined sugars? Look no further! This raw apple cake recipe is a game-changer. It’s incredibly easy to make, packed with wholesome ingredients, and bursting with fresh apple flavor. Forget everything you thought you knew about raw desserts – this cake is surprisingly moist, satisfying, and utterly delicious. Perfect for a healthy snack, a guilt-free dessert, or even a light breakfast, this recipe will quickly become a staple in your repertoire. Get ready to indulge in a slice of pure, unbaked bliss!

Why This Recipe Works

This raw apple cake recipe isn’t just about tossing some apples together. It’s carefully crafted to achieve the perfect balance of flavors and textures without any baking required. Here’s why it works so well:

• The Nutty Base: A combination of almonds and dates creates a naturally sweet and slightly chewy base that provides a sturdy foundation for the cake. The almonds add a healthy dose of fats and protein, while the dates provide natural sweetness and binding power.
• The Creamy Cashew Layer: Soaked cashews blended with apple, lemon juice, and a touch of maple syrup create a luscious, creamy filling that mimics the texture of a traditional baked cake. The lemon juice brightens the flavor and prevents the filling from being overly sweet.
• The Apple Magic: Fresh, crisp apples are the star of the show! They provide natural sweetness, moisture, and that unmistakable apple flavor. Using a variety of apples adds complexity to the taste.
• No Bake = No Fuss: The best part? No oven required! This makes it perfect for hot summer days or when you simply don’t have the time (or inclination) to bake.

Ingredients

• For the Crust:
  • 1 cup raw almonds
  • 1 cup Medjool dates, pitted
  • 1/4 teaspoon sea salt
• For the Filling:
  • 2 cups raw cashews, soaked in hot water for at least 2 hours (or overnight in cold water)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup (or agave nectar)
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
• For the Apple Layer:
  • 3 medium apples (such as Honeycrisp, Gala, or Fuji), cored and thinly sliced
  • 1 tablespoon lemon juice (to prevent browning)
  • Optional: A sprinkle of cinnamon for garnish

Instructions

1. Prepare the Crust:
   1. In a food processor, combine the almonds and sea salt. Pulse until the almonds are finely ground.
   2. Add the pitted dates and process until the mixture forms a sticky, crumbly dough.
   3. Press the crust mixture evenly into the bottom of a 9-inch springform pan.
2. Make the Filling:
   1. Drain the soaked cashews and rinse them thoroughly.
   2. In a high-speed blender (such as a Vitamix or Blendtec), combine the drained cashews, applesauce, maple syrup, lemon juice, vanilla extract, and cinnamon.
   3. Blend on high speed until completely smooth and creamy. This may take a few minutes, and you may need to stop and scrape down the sides of the blender occasionally.
   4. Pour the cashew filling over the prepared crust in the springform pan.
3. Assemble the Apple Layer:
   1. In a bowl, toss the thinly sliced apples with 1 tablespoon of lemon juice to prevent browning.
   2. Arrange the apple slices in a decorative pattern on top of the cashew filling. You can start from the outside and work your way in, overlapping the slices slightly.
   3. Optional: Sprinkle a little cinnamon over the apple slices for added flavor and visual appeal.
4. Chill and Set:
   1. Cover the springform pan with plastic wrap or a lid.
   2. Refrigerate the cake for at least 4-6 hours, or preferably overnight, to allow the filling to set completely.
5. Serve and Enjoy:
   1. Before serving, carefully remove the sides of the springform pan.
   2. Slice the raw apple cake and serve chilled.
   3. Enjoy every bite of this healthy and delicious treat!

Tips for Success

Here are a few tips to ensure your raw apple cake turns out perfectly every time:

• Soak the Cashews: Soaking the cashews is crucial for creating a smooth and creamy filling. Don’t skip this step! The longer they soak, the better.
• Use a High-Speed Blender: A high-speed blender is essential for achieving a perfectly smooth cashew filling. If you don’t have one, you may need to blend for a longer period and scrape down the sides frequently.
• Choose the Right Apples: Select crisp and flavorful apples that hold their shape well. Honeycrisp, Gala, and Fuji are all excellent choices.
• Thinly Slice the Apples: Thinly sliced apples will create a more elegant and easier-to-eat cake. A mandoline slicer can be helpful for achieving uniform slices.
• Don’t Rush the Chilling Process: Allowing the cake to chill and set completely is essential for achieving the right texture. Be patient and resist the urge to cut into it too soon!
• Get Creative with Toppings: Feel free to add other toppings to your raw apple cake, such as chopped nuts, shredded coconut, or a drizzle of maple syrup.

Storage Instructions

Store leftover raw apple cake in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the cake for longer storage. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container. Frozen slices can be thawed in the refrigerator before serving.

FAQ

Q: Can I use other types of nuts for the crust?

A: Yes, you can substitute other nuts for the almonds, such as walnuts, pecans, or macadamia nuts. Just be sure to adjust the amount of dates as needed to achieve the right consistency for the crust.

Q: Can I use a different sweetener instead of maple syrup?

A: Yes, you can use agave nectar, honey (if you’re not vegan), or even date syrup as a substitute for maple syrup. Adjust the amount to your desired sweetness level.

Q: Can I make this cake without a springform pan?

A: While a springform pan is ideal for easily removing the cake, you can also use a regular cake pan lined with parchment paper. Just be sure to leave enough overhang on the parchment paper to lift the cake out of the pan after it has chilled.

Q: Is this cake suitable for people with nut allergies?

A: Unfortunately, this recipe contains nuts (almonds and cashews) and is not suitable for people with nut allergies. You could try experimenting with seed-based recipes as alternatives.

Conclusion

This raw apple cake recipe is a testament to the fact that healthy and delicious can absolutely coexist. It’s a simple, satisfying, and guilt-free way to enjoy the flavors of fall all year round. So, ditch the oven and embrace the raw food revolution with this delightful and easy-to-make apple cake. Your taste buds (and your body) will thank you!