I did actually make an apple pie for the fourth of July. And a chocolate fudge cake with vanilla bean icing. We were hosting a community meal and needed the extra puddings.
However, this is the pudding I made for Dan, myself, and the kids to eat after a simple tea of Greek pasta salad.
It's a raw pecan spice cake, and my first attempt at a raw cake. The recipe is from Amy at Fragrant Vanilla Cake. I love her raw recipes! I followed it closely, but did increase the recipe by a half. For instance, instead of two cups of raw pecans, I used three, and so on. I made the cake layers in two eight-inch tins instead of three four-inch ones.
It was deliciously crumbly with a definite coconut texture. The brown taste of the pecans went well with the creamy coconut and both blended beautifully with the cashew-based icing, full of vanilla flavour. Everyone enjoyed their helpings and we were all quite full afterwards! As it contains plenty of protein and fibre, this is one cake I certainly don't mind giving the kids for breakfast. Even Mr J liked it.
It's a raw pecan spice cake, and my first attempt at a raw cake. The recipe is from Amy at Fragrant Vanilla Cake. I love her raw recipes! I followed it closely, but did increase the recipe by a half. For instance, instead of two cups of raw pecans, I used three, and so on. I made the cake layers in two eight-inch tins instead of three four-inch ones.
It was deliciously crumbly with a definite coconut texture. The brown taste of the pecans went well with the creamy coconut and both blended beautifully with the cashew-based icing, full of vanilla flavour. Everyone enjoyed their helpings and we were all quite full afterwards! As it contains plenty of protein and fibre, this is one cake I certainly don't mind giving the kids for breakfast. Even Mr J liked it.
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