Ingredients

2 cups jicama
2 cups fresh pineapple
1/3 cup grapefruit (juiced)
½ cup raw honey or agave
½ cup almonds (ground into flour)
1/3 cup flax seeds (ground into flour)
¼ cup oat flour
1 teaspoon vanilla
½ an orange (peeled, seeded)
2 tablespoons psyllium husk powder
Zest of 1 orange
FROSTING
2 cups cashews (soaked)
1 lemon (peeled, seeded)
½ an orange (peeled, seeded)
4 tablespoons coconut butter
1½ teaspoons vanilla
½ cup raw honey or agave
3 tablespoons water (as needed)

Recipe Directions

1. Place all cake ingredients, except the orange zest, into a food processor and process until smooth.

2. Fold in the zest and press batter into two springform pans or pans lined with plastic wrap.

3. Place in freezer just until set.

4. Blend remaining frosting ingredients in blender.

5. Remove frozen cake from freezer and allow to thaw enough to release it from the pan.

6. Frost, place second cake on top, and top with remaining frosting.

7. Decorate and serve.

LibbyB's Thoughts

By LibbyB

This is my first attempt at creating a recipe of my own.

I used the Lemon Poppy Seed Cake recipe from the fall 2007 issue of Purely Delicious Magazine as a guide and a SAD recipe for inspiration.

I brought this to a non-raw party tonight, and it was met with rave reviews. Enjoy!

Note: Oat flour can be made by sprouting, dehydrating, and grinding raw oats.

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Comments

Top voted

LibbyB

Nov 08, 2010

1 vote
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Vote up!
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I would think they would work. The oat/almond/flax flours are more for texture and body than for flavor. Try it and let me know how it works! I'm always looking for non-nut/seed recipes!!!

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LibbyB

Nov 08, 2010

1 vote
+
Vote up!
-
Vote down!

I would think they would work. The oat/almond/flax flours are more for texture and body than for flavor. Try it and let me know how it works! I'm always looking for non-nut/seed recipes!!!

Top Voted

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