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Blog

Raw Cinnamon Crumble Cake

Pure Anthem

American
RAW VEGAN
(makes 1 cake or 6 mini cakes)

Oh, my! My! My! My!  Fall is in the air!  If you live towards the south it may be hard for you to believe, but this week I am in Meadville, Pennsylvania and the crisp air and turning leaves are making the craving for the smell of cinnamon to be ever more abundant!

A few days ago, we had a family "get together" before we left for PA, and I made dessert!  My aunts and uncles love cinnamon, but usually this love takes them to the greasy counters of CinnaBon at the mall!  Well, this time I was determined to make them a "healthy" cinnamon bun cake that they could enjoy but not having to sacrifice their health!

Everyone enjoyed and I think you will too!  Enjoy the freedom of health, my friends! 

Wet Ingredients:
-1/2 cup pitted dates, soaked for 15 to 30 minutes and drained
-1/2 cup maple syrup
-1 tablespoon melted coconut oil
-1 teaspoon lemon juice

Dry Ingredients:
-1 1/2 cups almond flour
-3/4 cup oat flour
-1 teaspoon ground cinnamon

For the crumble:
-1/2 cup dry walnuts
-1/4 cup brown sugar
-1/2 teaspoon ground cinnamon
-5 pitted dates

Instructions
1.) Get together all of your ingredients first!  Cooking is so much more enjoyable when you have all of your ingredients measured and distributed accordingly ahead of time!

2.) To begin with your cake batter, combine the wet ingredients in a high-speed blender or food processor! Blend until nice and smooth!

3.) In a medium, pretty, bowl, combine the dry ingredients and mix evenly with your hands or a wooden spoon!  Then pour the dry ingredients in with the wet ingredients inside of the blender!  Blend until evenly distributed!

4.) Make the RAW Cashew Kream Icing! (Located on the Basic's tab)

5.) Then combine all the crumble ingredients into a blender and pulse just a few times until its crumbly!

Making it pretty
*Take the batter mixture and pour into a pretty dish!  Press the batter evenly around the dish until beautifully distributed!

*Then add almost all of the icing on top of the cake.  Leave about 1/4 cup of the icing out for the drizzle on top of the cake!

*Sprinkle the crumble all over the icing!!  The icing should be completely covered by the crumble!!!

*Now, drizzle the rest of the icing ALL OVER the top of the crumble!  Make it pretty!