Overview

Try this raw apple walnut cake if you're looking for a light, moist cake. Dehydrator free! Just process and refrigerate. Don't forget the icing!
  • Prep Time

    10 min
  • Total Time

    10 min
  • Suggested Servings

    8 servings
  • Yield

    10
  • Shelf Life

    4 days in the fridge
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. Place apples in food processor by themselves. Process them very briefly - just to reduce them to littler chunks - about the size of pieces of popped popcorn. Leave apples in food processor.
  • 2. Now add all cake ingredients into food processor. Process briefly and slowly, stopping to monitor the process. You want to get the texture seen in the above pictures - you want to be able to see small chunks of apple, walnuts, raisins etc. Do not over-process!
  • 3. Press cake down into a cake pan or square baking dish firmly. 
  • 4. Place all icing ingredients into a high-speed blender and blend until smooth.
  • 5. Ice cake.
  • 6. Refrigerate your raw apple walnut cake for at least two hours. The cake and the icing will both harden up a bit in the fridge.

The Rawtarian's Thoughts

By The Rawtarian

This raw apple walnut cake is inspired by my popular raw carrot cake recipe, but this recipe is made with apples instead of carrots and has some other minor tweaks, like less water, more spices and no sunflower seeds. One of the reasons that I love both the apple walnut cake and the carrot cake is for three reasons: (1) they are not too heavy tasting (2) so nice and moist! (3) they keep really well in the fridge and you can make them in advance for a party.

This recipe keeps surprisingly well - for 4 days or so. You can make this in advance and it holds its shape and does not get soggy (provided that you did not overprocess the cake). In fact, I actually think it tastes better as a leftover! You really must refrigerate it for at least two hours, or ideally even longer so that it will hold its shape and be easy to cut.

This recipe should always be kept in the fridge.

Nutrition Overview

B+grade
  • This recipe is very low in Sodium.
  • This recipe is low in Calories.
  • This recipe is a good source of Protein, Iron, and Vitamin B6.
  • This recipe is a noteworthy source of Dietary Fiber, and Riboflavin.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

150 votes
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Ah, confession time. Glad you love this, Annie! :)

143 votes
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Absolutely delicious. I used pecans as my husband has a thing with walnuts smelling and tasting rancid even when I have just bought them. He only wants to eat them when they are freshly cracked. He told me to give it a ten star rating,I explained it only goes up to 5. Great for dessert or cake.

143 votes
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This tastes divine. Only trouble is that it is very crumbly. You couldn't eat it without a fork. Although the ingredients were pretty well chopped up, perhaps I should try processing them even finer next time. And, there definitely will be a next time!

Posted from The Rawtarian's Raw Recipes App

All

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Hi, Can I freeze this recipe?

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Hi Annie, yes! Just defrost in fridge before eating! :)

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AnnieL, I bet you can freeze this. I have frozen the carrot cake as well as the apple bread.

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You are right, Janace! :)

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patmarquard's Review

Raw apple walnut cake recipe
4
4 out of 5

Ok. This had me roaring. I finished making it in the food processor and took off the lid and ate a spoonful. It was very good and so I called in my 11 year old son. He tasted it and stood there looking at me quizzically and said that it tasted very familiar. Then exclaimed that it tasted just like charoset. I am having it for lunch tomorrow without the icing.

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Well, that is interesting. I had to google charoset! Glad you like it! :)

17 votes
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Theresa's Review

Raw apple walnut cake recipe
5
5 out of 5

The flavour was so delicious!

Could I add some walmut meal to the base, as it was extremely moist and didn't hold very well. Or some other ingredient/s?

I added the tiniest bit of coconut oil to the icing bc I was scared it wouldnt hold together, but it worked a treat. Perhaps i could add a bit to the base? Or squeeze out some of the juice from the apple?

Thanks

17 votes
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A great trick for absorbing excess liquid is to use a tiny bit psyllium husk. The base shouldn't have been too liquidy though, unless you over-processed it? :)
Also, walnut meal will work okay, but perhaps some chia seeds or psyllium husk would work better.

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Theresa's Review

Raw apple walnut cake recipe
5
5 out of 5

Thank you so much for your quick reply!

I will try the chia seeds and see how that goes! :-)

36 votes
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Where did the icing ingredient list go?! :(

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Hi Tonya! It's listed under the cake ingredients. Let me know if you still can't see it!

80 votes
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Hi can I ask if you need to peel the apples ?

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Hi Celmah! No need to peel the apples.... so save time and don't peel!

87 votes
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Hello, I just wanted to know if you can use almonds instead of cashews for the icing?
Cashews are harder to get in rural France... ! Thank you.

71 votes
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Hi Veera! This icing won't work very well without the cashews since they are what give the icing its creaminess...

95 votes
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Yes, yes...I will try that this weekend. Amazing!

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I hope you do, Elisa! Enjoy! :)

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Can you please let me know if the nuts need to be soaked before using them in this recipie?

111 votes
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Hi Robyn

No -do not soak the nuts :)

106 votes
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Wow! This looks amazing. Definitely need to give it a try sometime :)

115 votes
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Hi Amanda! :)

92 votes
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I do not have a cake pan, is there anything else that I can use?

90 votes
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Hi Janice,

Yes, any kind of dish will work! Even a low bowl.. just something that has a bit of a side lip... Or even mold it into a cake on a plate with your fingers!

98 votes
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Just made this, beautiful. It is delicious. I left out the maple syrup in the cake because it was sweet enough with the raisins. You have done it again, legend.

Posted from The Rawtarian's Raw Recipes App

82 votes
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Aww, thanks, Rachel! *big smile*

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