Recipe 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.

Recipe Photos

Nutrition Facts

Nutritional score: 66 out of 100
  • 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.

Amounts per 101 g (4 oz) suggested serving

NameAmount% Daily
Calories 403 16 %
Protein 9 g 15 %
Fat 30 g 37 %
Carbohydrates 33 g 10 %
Dietary Fiber 5 g 15 %
Sugars 19 g
Calcium 58 mg 6 %
Iron 2.6 mg 20 %
Sodium 8 mg
Source: USDA, The Rawtarian

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Comments and Reviews

All

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

114 votes
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I hope you do, Elisa! Enjoy! :)

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

113 votes
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Hi Robyn

No -do not soak the nuts :)

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

117 votes
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Hi Amanda! :)

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

92 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!

100 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

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

76 votes
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Newtoraw's Review

Raw apple walnut cake recipe
5
5 out of 5

Made it for my brother's b-day. He. Loved it. I love your simple delicious raw recipes!! Thank you sooo much! ;)

60 votes
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Ooh, I'm glad he loved it. Happy days! :)

59 votes
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Came out really good..just the consistent of the icing it was a little hard to smooth out

Posted from The Rawtarian's Raw Recipes App

55 votes
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Hi Janice! So glad the walnut cake worked out well for you - re: icing, next time blend a little longer, or you may need to add a TINY bit more water to help the blending :)

54 votes
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Diana's Review

Raw apple walnut cake recipe
5
5 out of 5

Hi Laura-Jane,

Just a quick question - does it meant to be that little water and lemon juice in the icing? I found it too dry, and then I tried to blend it until smooth, the cashew oil started realising, and the icing became very gluey... I am just wondering, what I have done wrong, because all the other recipes from you turns outs perfect! I have just made it and put it in the fridge, but the icing I had to press on with hands, rather than pouring or using spoon due to the consistency. I am pretty sure its going to taste delightful despite that!

Thanks for your answer!

37 votes
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Hi Diana,

Thank you for your thoughtful, useful comment. You're right! I did mess up the icing ingredients a little bit. I have now modified the icing recipe above from 1 teaspoon water to 3 tablespoons water, which should render it easier to blend.

Thanks for noticing and reporting back. It's comments like yours that make this place the useful hangout that it is! <3

47 votes
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annie's Review

Raw apple walnut cake recipe
5
5 out of 5

This is an amazing treat!! I have had several pieces already and it's been successful from pan to mouth....rarely needing a plate! OMGosh, did I just confess this!! Will definitely make this again! Mmmm mmm!

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

Top Voted
174 votes
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Bella's Review

Raw apple walnut cake recipe
5
5 out of 5

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.

Top Voted
49 votes
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Love your hubs' enthusiasm Bella lol. Nicely done!

42 votes
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My next one to try. Looks so yummy.

46 votes
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Hi Rhinda!

If you try it I'd love to know what you think :)

168 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

Top Voted
43 votes
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Hi Sarah, yes, try to tweak it next time! Let me know how it turns out.

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