So I developed a new cake recipe the other day. I wanted to do something with apples, as autumn is – as we all know – apple season (and pumpkin season, but that’s another story). I wanted to do something perfect to eat on a cozy rain day (or any other day in autumn), but – guys, this cake is a dessert perfect for christmas! (If you prefer cold dessert, that is.) That’s so typical for me… But I hope you’ll like it anyway! And hey, it is perfectly possible to eat christmas dessert in autumn! Personally, I think you should eat caramel and cinnamon-spiced sweets all year round anyway. Soo this cake. Let me describe it for you. It’s so creamy and at the same time, it’s still firm because of the apples! (Does that make any sense?) Plus, it’s completely raw!
One tip: Prepare the apples a day or two ahead (dry them)! You’ll save a lot of time on the actual day of making like that.
I don’t have a picture of a piece of the cake though, because the version I made first hadn’t been in the fridge long enough (I can be very impatient) and the recipe was not all perfect yet. But I figured it out for you and here it is, may I present?
Raw Apple Caramel Cream Cake
for the base:
1 cup tiger nut flour + 1/2 cup buckwheat flour (or you can use ground oats instead for both)
1 tbsp sweetener of your choice (I used agave syrup)
1 tbsp coconut oil
to prepare the apples:
2 tsp cinnamon
3 cups nut milk (I prefer almond milk, or you can use oat milk)
for the cream filling:
1 can coconut cream
2 tsp cinnamon
1 tbsp coconut oil, melted
for the caramel sauce:
nut milk from your soaked apples
1 cup dates
now the method:
Cut the apples lengthwise, in about 3mm thick slices. Dry them about 6 hours in a fruit dryer or put them in the oven on lowest heat (on parchment paper).
After that, pour the milk in a bowl together with cinnamon and mix it. Add the apples and let them soak while you prepare the base.
For the base, mix all the ingredients until the dough sticks Together. Put in a 20cm (more or less) springform and press the dough firm on the ground and a bit on the sides of the form. Put in the freezer for about 20mins.
Take the soaked apple slices and stack them on the base, layer after layer. Don’t throw away the milk! You’ll need it for the caramel. Put the cake in the fridge or freezer again.
For the filling, mix the coconut cream, cinnamon and coconut oil. (Make sure the coconut oil is melted, otherwise it won’t be possible to mix it in when the coconut cream was kept in the fridge.)
Pour the mixture over your cake now.
Set in the freezer for at least 6 hours.
Let’s talk caramel now. In a food processor, mix the dates and the milk from the soaked apples until the mixture is smooth.
Pour the caramel over the cake, or separately on each slice if you prefer that. Decorate all you like, or don’t decorate at all, and your cake is ready to serve!