I Should Be Disappointed, But

We all heard it before:

“There’s no SHOULD and SHOULDN’T” and “Don’t say BUT”

However I’m defying those rules today!

I was planning to make a pear-ginger raw “cheese” cake and drove all the way to the markets just to find out there are no organic pears to be found. They’ll be in tomorrow, and I bet they won’t be ripe enough for the sweetness that a pear cake is requiring…

Should I be disappointed? Maybe. BUT I consciously decided not to. I’ll work with what I’ve got, and be creative, and make this new and exciting cake. I just need to think of a new idea! Easy when traffic on the way home is heavy and it takes me soooooo long to get back. Now all this time in the car is spent for thinking of new cake ideas.

And I got it! If you come to the raw café this Saturday you can tell me what you think –

Gingerbread Dare

raw vegan ginger cake with strawberries

This is my alternative to disappointments.

When life is not giving me what I want - what I am planning – then it’s time to look at things from a different angle. Become even more creative. Challenge the way I think. Consciously decide to stay positive.

And if you can bring a piece of cake to the situation, that’s even better!

Want to try and make it yourself?

Pre-preparation:

Make sure you have

9 cups of almond pulp (dehydrated or fresh)

2 cups of almond milk

Vanilla liquid – made by blending 3 vanilla beans with 1 cup water (blended thoroughly!)

Cake batter:

700gr pitted Medjul dates

3/4 cup coconut oil

3 tablespoons liquid vanilla

1 teaspoon salt

Process all these ingredients in a big powerful food processor or mixer.

Cake batter stage 1The result is a very sticky paste and it might take a long time to get it so make sure your food processor doesn’t overheat.

Add to the mixture:

9 cups almond flour

1/2 cup almond milk

1/2 cup freshly juiced ginger (minus ½  tablespoon for the frosting)

And continue to process until everything looks well incorporated.

Almond flour added to cake batter

Divide the batter in half.

Put 1 half in an oiled cake pan and leave the other half at room temperature.

Make the frosting:

2 ½ cups soaked hand peeled cashews

1 ½ cups almond milk

3/4 cup agave

1/4 cup liquid vanilla

1/2 tablespoon ginger juice

1/8 teaspoon salt

Put all these ingredients in a blender and blender until very smooth.

If you start by grinding the cashews separately first, it will help achieving a soother texture.

Now add to the blender:

3 tablespoons soy lecithin

1 cup coconut oil

And continue to blend until it is creamy.

Pour about half of the cream into a container and put in the freezer for 1 hour – make sure it’s firm however don’t let it freeze – than transfer it to the fridge.

Leave the other half of the cream in the blender jug, add a few strawberries and pulse a few times to get the strawberries incorporated in the cream. Don’t over blend unless you want your cream to turn pink…

Now put the strawberry mixture in an even layer on top of the cake and put in the freezer for about 1 hour, no longer than 2. The cream should be firm now.

Put the second half of the batter and layer it on top of the strawberry cream.

Put back in the freezer for another 30 minutes.

Take the cake out of the freezer, slowly and carefully release it off the cake pan, and put the remaining of the cream on the top and on the sides of the cake.

Cake frosted

Decorate with more strawberries.

Serve and eat!

 YUM!!!

Comments

[Mishae]

Your tempting me back to the RAW side! YUUUUUUMMM!!!

[Tam]

ooooooooooooo, yum, love ginger :) looks wonderful.

[thank you maya, i love you]

love the way you react and think.
the cake looks wonderfull!
lots of kisses.

[Inbal from Israel]

I'm not sure if I'll make the cake but I REALLY loved what you wrote!
It's inspiring...
THANK YOU SIS'!
Lots of NESHIBUKIM :-)

[Ken]

Hi Maya

Looks yummy I love Ginger and will be looking forard to trying it on Staurday
Be Blessed
Ken &Tina