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Raw Strawberry Vanilla Cake

Pure Anthem

American
RAW VEGAN
(Makes 1 Cake)

RAW Cakes is probably one of my favorite foods to talk about!  I tell everyone about these luxurious cakes that ARE GOOD FOR YOU!!!  100% wonderful for you!  As my Nanna says, "It's heavenly"!  I made this cake for my husband last year for the first time, and he looked at me with wide eyes and said..."Britt, never bake again!  Just make this"! 

I never was good at baking anyway, and when I learned of these RAW cakes of how you don't have to set a timer, or loose nutrients from hundreds of degrees of killing significant nutrients, and I can enjoy eating it while my body enjoys soaking in the antioxidants and vitamins!  I was sold and I have never looked back!  I have a feeling you will do the same!  Enjoy!

Ingredients
3 cups RAW almonds
1/4 tsp sea salt
1 cup pitted Medjool dates, packed
1 tablespoon of vanilla extract
2 tablespoons of agave nectar syrup
1 cup of sliced fresh strawberries
1 pie pan
2 sheets of cling wrap
1 cake plate

1 recipe RAW Cashew Kream Icing (located under the basics tab)

Instructions
Firstly, I suggest making the RAW Cashew Kream Icing!  The recipe is located under the basics tab!!

Place the almonds and salt into the food processor and pulse until the nuts have been processed into a fine meal.  Add pieces of dates, and pulse a bit, and then add a few more dates until they have all been evenly mixed in with the almonds.  Continue to process until the dates have blended evenly to make a sticky cake batter!

Before you move on, test the batter by grabbing a handful in your hands and squeeze the batter together to make sure it sticks together well. If the batter seems crumbly and not sticking all together, add a few more dates and test the batter again.

Now is the time to find your pie pan and cling wrap.  Place the cling wrap over your pie pan and fold the excess wrap over the edges of the pan.  (*The cling wrap will prevent the cake from sticking to the pan, and make it easy to flip onto your pretty cake plate).  Then take half of the cake batter and press it into your pie pan!  Continue to press with your fingers until the cake is evenly covering your pan to resemble the shape of a tradition cake shape.

Pick out your pretty cake plate, and flip the pie pan over the cake plate; with just a little bit of force the cake should come off the pan easily.  Then you may remove the cling wrap.  Continue the process with the other half of the batter but set the second layer aside for now.

The first layer should now be on the the cake plate.  Now you may cover this layer in the RAW Cashew Kream Icing!  I usually use about half of the recipe of icing! Then take about half of the cup of sliced strawberries and sprinkle them on your first layer!

Now take your second layer and place it on top of the first layer of cake, icing, and strawberries!  Now coat the whole cake in the rest of the RAW Cashew Kream Icing!  Sprinkle the rest of the strawberries on top and enjoy!!!