This almond raw cake has a quite nutty and sophisticated taste. I originally made it for the Swedish “semla day” as the taste is supposed to mimic a “semla”. The traditional semla is a wheat bun filled with almond paste and topped with cream and caster sugar. As most of that is not part of our choice of lifestyle, I invented a healthier version and made it into a cake instead.
As with most raw cakes, there is no baking involved and everything apart from the topping can conveniently be prepared beforehand and kept in the fridge (or freezer if you make it days in advance) until serving.
I would suggest adding some shredded dark chocolate on top of the coconut cream as it goes well with the nutty taste. I hope you enjoy this almond raw cake as much as we did!
- 1 dl (1/2 cup) soaked cashews
- 1 dl (1/2 cup) almond meal
- 1/2 dl (1/3 cup) flaxseeds
- 2 dl (1 cup) oats
- 8 pitted medjool dates
- 2 tbsp coconut oil
- 1 tsp cardamom
- pinch of salt
- 1 dl (1/2 cup) soaked almonds
- 1 pitted medjool date
- 2 tbsp honey
- 2 tbsp coconut cream
- 1/2 tsp vanilla powder
- Coconut cream
- Vanilla powder
My suggestions for decoration are shredded coconut or shredded dark chocolate.
- Start with the base layer. Mix all ingredients in a food processor.
- Spread it out on a cake plate, roughly 2 cm (about 1 inch) thick layer.
- Let sit in the fridge for 1 hour or the freezer for about 30 min.
- Meanwhile make the almond paste. Start by mixing the almonds in a food processor.
- Add the remaining ingredients and blend to a smooth paste.
- Spread the almond paste on top of the base layer (I found it easiest using my hands!) and leave in fridge until time for serving.
- Mix the coconut cream with vanilla powder and spread on top of the almond paste.
- Decorate with some shredded coconut or shredded dark chocolate.
Keep the leftovers (if any) in the fridge for a couple of days.