Our guest blogger, raw chef, Rachel Carr shares this wonderful summery pineapple cake with us. I’ve tasted many of Rachel’s raw desserts and they are absolutely exquisite:
For the Pineapple Cake
- 2 cups pineapple
- 2 cups carrot pulp from juicing (or shred carrot and squeeze out excess liquid)
- 1 cup pitted dates
- 2 cups pecans, ground to a fine meal
- 1/4 cup agave (optional)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup mesquite meal or ground oat groats
- 3 Tablespoons coconut oil
- 1 teaspoon cinnamon
Mix everything in the food processor until completely blended and smooth. Form into loaf pans lined with plastic or a springform pan (8” diameter)
Press down to compact ingredients into the mold. Refrigerate 30 minutes to allow it to set and remove from the pans. Place cake in your dehydrator and dry for 8 hours @ 110 degrees. Turn over and dehydrate another 4 hours. To serve, garnish with tropical caramel and shredded coconut.
For the Tropical Caramel Sauce:
- 1/4 cup young Thai coconut meat
- 1 cup pineapple sauce
- 4 dates
- pinch of salt
- 1/2 teaspoon vanilla
Blend until smooth.
Note: If you don’t have a dehydrator you can use your oven on its lowest setting, with the door cracked a few inches to allow air to flow. This will dramatically decrease the amount of time to approximately a couple of hours, but you will have to keep an eye on it depending on your oven. The goal is for the cake to remain moist on the inside, and slightly firm to the touch on the outside.
Read more of Rachel’s great recipes at her raw food blog.
