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

Top voted

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

194 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.

186 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

13 votes
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Would you suggest a replacement for the coconut, please?

Posted from The Rawtarian's Raw Recipes App

9 votes
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The coconut (or something similar) is important in this recipe, because it adds bulk without adding heaviness. (It kind of acts like flour in this recipe.) You could use hemp seed hearts instead - or reduce the amount of coconut down to perhaps as low as 1/4 cup.

Do you have an allergy? :)

22 votes
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Not a visual masterpiece, and I didn’t quite get the consistency I was hoping for, but it’s edible, and now I know how to use my foodprocessor.

Posted from The Rawtarian's Raw Recipes App

19 votes
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Ermygodddd nicely done! What will you make NEXT????? Momentum is EVERYTHING! (food processor)

18 votes
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Can I soak the walnuts?

13 votes
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I don't know, can you? ;)

Soaking is not NECESSARY nor is it RECOMMENDED, but if you WANT to (to remove the enzyme inhibitors) you can! Just soak them in luke-warm water for about an hour, rinse clean, drain, pat dry with a tea towel and proceed.

If you do soak, it's important that you don't introduce a lot of excess water into the recipe, so do make sure you dry them reasonably well before making the recipe.

11 votes
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4744K3s3Yb's Review

Raw apple walnut cake recipe
5
5 out of 5
16 votes
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I'm so glad the apple walnut cake turned out well for you. I love this one too. It's gold, Jerry, gold!! (Seinfeld reference because I am old.)

16 votes
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Thankyou for this delicious recipe.

Posted from The Rawtarian's Raw Recipes App

22 votes
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I'm so glad that it turned out so well for you, Michelle. That looks moist and rich and delicious!

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do you have any suggestions for a replacement for cashews? seems all your recipes i looked at use cashews :/

18 votes
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Hi Melissa,

Cashews are used for creaminess in my recipes. You can use macadamia nuts and pine nuts instead of cashews in all of my recipes.

However, there isn't really any other good substitute that will work instead.

If you can't do cashews or the substitutions that I've suggested, you may want to do a recipe search here on this site for recipes that DO NOT contain cashews.

You can do a detailed ingredient search on my website in a hard-to-find spot: use the search at the top (search for something, like almonds), then click on the fork and knife icon beside the search box, then click the "more options" and there you can specify recipe ingredients that you want (or don't want, in this case).

I hope this helps!

20 votes
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celinab's Review

Raw apple walnut cake recipe
5
5 out of 5

Really easy and excellent!

Posted from The Rawtarian's Raw Recipes App

19 votes
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That's what I like to hear, Celina!

26 votes
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Amazing! Moist and fresh. Easy recipe everyone love it. Must do it again. Thanks !!!

Posted from The Rawtarian's Raw Recipes App

23 votes
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Beautiful presentation :)

19 votes
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I am about to give this recipe a try, just wondering if I could substitute the honey for dates?

21 votes
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Hi Eve,

Re: not using honey and using dates instead:

In the cake, yes, I think using 1/8 cup of dates instead of the honey will work totally fine. It won't be quite as sweet, but it will still be sweetish. I approve!

In the icing, using dates will change the color of the icing (darker). It will also work to use dates instead, however it may too dry without the honey, so you may need to a 1-2 tablespoons of water to help facilitate blending if using dates.

If you try it, let me know how it turns out please :)

28 votes
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23 votes
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Looks delicious, Manuel :)

23 votes
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Itana 's Review

Raw apple walnut cake recipe
5
5 out of 5

Fantastic! I've used measurements for 15 servings. We had some family gathering :)
Anyway, at first I've put all of the ingredients in the food processor and started blending. But realized it's not going to work. So I've removed half. Then processed one half like suggested in the recipe. Pressed it in the cakepan, like a base. Then on top of it I added the other half with bigger chunks. And the icing on top. It was amazing. Everyone loved it.

26 votes
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I'm so glad you trouble-shooted and the results were a success, Itana!

Nice job :)

27 votes
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JANE's Review

Raw apple walnut cake recipe
5
5 out of 5

Absolutely divine :) yet another delicious, easy to make, super desert that my sensitive belly just loves. Thank you for your amazing recipes, can not fault them at all. I made this in my nutribullet as I don't have a food processor, popped in the freezer for 30 mins - very, very moist but that's how I like it - I am surprised an earlier comment said this was crumbly, this is a wonderful variation on your equally impressive carrot cake! keep 'em coming Laura-Jane, Regards from the UK :)

32 votes
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Awesome Jane!!

I think the difference between a moist cake and a crumbly cake is the length of time that it gets processed. Not processed enough = crumblier. Over-processed = more wet. It's a goldilocks situation :)

26 votes
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DonnyBoy's Review

Raw apple walnut cake recipe
5
5 out of 5

Incredibly simple to make. Fresh and light and moist - just perfect!

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