Raw Vanilla and Chocolate Cake [Vegan, Grain-Free]
The nice thing about this particular cake is that it's so simple and focuses on showcasing the classic vanilla and chocolate flavors. You can really top this cake with anything, whatever suits your taste. Figs are in season and make a super sweet and gorgeous topping!
Ingredients You Need for Raw Vanilla and Chocolate Cake [Vegan, Grain-Free]
How to Prepare Raw Vanilla and Chocolate Cake [Vegan, Grain-Free]
- Mix all ingredients for the cake crust in a food processor (except the buckwheat). Mix until it's firm. Add more dates if necessary. Mix in buckwheat with the pulse function so that they are mixed into the dough without being crushed. Place the crust in a spring form pan. Use the back of a spoon to get nice straight edges and flat surface.
- Mix all ingredients (except coconut oil) to the chocolate layer in a food processor. Blend until smooth. Add the coconut oil in liquid form and mix for a few minutes. Pour the chocolate mousse on top of the crust. Leave it in the freezer for at least 1 hour to settle.
- Repeat the same procedure with the vanilla mousse layer and carefully pour over the chocolate mousse layer. Leave the cake in the freezer for at least 3 hours. Take out the cake for a few minutes until the spring form is ready to let go of the edges. Use a flat knife to smooth the edges if necessary.
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This recipe is not "raw", because the recipe calls for agave syrup or Coconut nectar. Neither of which are considered a "raw" food!
Here is why…
For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Agave Syrup is boiled between 140°F – 160+°F when it is being processed!
The fibrous blue agave pina is taken to the mill where it is pressed and its inulin-rich juice is collected and cleaned.
Inulin, a dietary fiber made up of complex carbohydrates, is not sweet by nature. Cooking (or hydrolyzing) the inulin transforms it into sweet nectar. When making the Light Blue Agave nectar, the juice is heated to 161°F* (72°C). However, when making the Raw Blue Agave nectar, the process is lower and much slower: the juice is warmed to a tepid 118°F (37°C), and the low heat is maintained for nearly twice as long. In this simple process, the inulin becomes fructose, a slowly metabolizing simple sugar found in many fruits and vegetables. Filtering determines the blue agave nectars flavor and color. The Light Blue Agave is simply more filtered than its Raw-Amber counterpart.
* It\’s purely coincidental that Light Blue Agave is hydrolyzed at 161°F, the same temperature that milk is pasteurized. The intent in exposing the agave\’s liquid inulin to that temperature is to convert it to fructose, not to pasteurize it.
💥 Agave Nectar: A Sweetener That is Even Worse Than Sugar
https://authoritynutrition.com/agave-nectar-is-even-worse-than-sugar/
💥 Raw Agave Syrup Nectar:
Not as healthy as you may think. Nutrition Facts Low Glycemic Warning
https://www.living-foods.com/articles/agave.html
For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Coconut nectar or syrup, is produced by slowly heating this sap between 105°F – 250°F (or more depending on the company) for a period of time between 1.5 – 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.
💥 Raw Coconut Nectar
https://www.superfoods-for-superhealth.com/raw-coconut-nectar.html