Raw Vegan Cake ~ A guest post from Louise Alexandra

I am so excited to have a NZ based blogger bring us a recipe today.  She is a food blogger and health coach and if you are on facebook, it will be great if you can LIKE her page … CLICK HERE

Hope you enjoy her recipe!

I’ve grown up having an instinctive love for good food, holistic health and sustainable living. After changing my diet completely to a plant based, low fat vegan diet, a whole new world opened up. I’ve experienced an abundance of benefits including improved mental clarity, hugely increased energy, weight loss and a new found love for life

My hope is to spread the word that a low fat plant based lifestyle will not only help you to lose weight, but to increase your energy, find you balance on a physical, emotional, mental and spiritual level and an overall increased sense of well being

I promote health as a whole and focus on the root cause of illness and ailments, as opposed to a ‘band-aid’ cure

Please do not hesitate to contact me if you have any questions at all!

I am so excited to have a NZ based blogger bring us a recipe today. She is a food blogger and health coach and if you are on facebook, it will be great if you can LIKE her page ... CLICK HERE

Summary

    Ingredients

    Icing :
    – 1 young coconut
    – 1 banana
    1/2 a – Juice from lemon
    Cake :
    – 1 cup of dates (fresh medjool are my favourite!)
    – 1 cup of dried pineapple
    – 1/2 cup sultanas
    – 2 grated   carrots
    3  – Pulp of carrots  (keep the juice and drink it – yum!)

    Steps

    1. Grate the 2 carrots and juice the other 3, throw the pulp and the grated carrot in your high speed blender or food processor along with the rest of the cake ingredients
    2. Pulse until everything sticks together
    3. Line your cake tin with non stick paper and press the cake mixture in
    4. Pop it in the freezer
    5. Now on to the icing! Open the young coconut and scoop out the flesh
    6. Put this in your blender or food processor along with the banana and lemon juice, blend until smooth
    7. Grab the cake out of the freezer and pour the icing over the top, grate some lemon zest over the top
    8. Return the cake to the freezer for an hour or 2 before serving!

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