Jess Michael's Purple Power Cake - As Featured on Channel 5 News!
Ingredients
- 60g Raw Coconut Butter * (melted)
- 250g Raw Oat Groats * (milled)
- 2 dessertspoons of Lucuma Powder *
- 100g Raw Cashews * (milled)
- 100g Raisins
- 1 large Mango (peeled, de-stoned)
- 1 Avocado
- 100g Almonds (soaked 2 hours)
- 15 fresh Dates or 55g Raw Agave Nectar *
- 40g Raw Coconut Butter * (melted)
- 1 dessertspoon of Purple Corn Powder *
- Handful of Raisins to decorate the top of the cake
- Handful of Raw Cashew Nuts (milled) to decorate the top of the cake
Next Step
- The first 5 listed ingredients form the base of the cake, so add to a large mixing bowl and stir together. Use your hands to knead it into dough like consistency.
- When it turns to dough, push it into the base of your 10-inch silicon cake mould. Use the back of a spoon, or a spatula to get a smooth finish.
- Place the cake mould in the freezer.
- Take the remainding ingredients (except the raisins put aside for decorating the cake) for your filling and add it to your power blender.
- Blend until you achieve a smooth, creamy consistency.
- Take the cake mould containing the frozen base out of the freezer, and add the filling to the top of the base. Smooth down with the back of a spoon.
- Add raisins in a pattern to the top of the cake and sprinkle the milled cashew nuts over the cake for decoration
- Place the cake mould with both the base and the filling in the freezer for about 45 mins or until the filling is firm.
- When the cake filling is finally firm, stretch the silicon cake mould to enable you to lift the cake out and onto a large plate.
- Serve frozen, or allow the cake to thaw for 20 minutes.
Recipe serves 12
* Ingredients available from our online shop
© 2007 Total Raw Food Ltd & Jess Michael. All rights reserved
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