Raw apple walnut cake recipe
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Prep Time
-
Total Time
-
Shelf Life
4 days in the fridge -
Yield
1 medium cake
Cake ingredients:
- 1 cup apple (roughly chopped)
- 2 cups walnuts
- 1 cup raisins
- 1/2 cup dried shredded coconut
- 1/8 cup honey, agave nectar or maple syrup
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoons cinnamon
Icing ingredients:
- 1 cup cashews
- 2 tablespoons lemon juice
- 3 tablespoons water
- 1/8 cup honey, agave nectar or maple syrup
- 1 teaspoon vanilla extract
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 RawtarianThis 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 Facts
- 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
Name | Amount | % 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 |
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Comments and Reviews
All
JANE
May 12, 2016
JANE's Review
Raw apple walnut cake recipe
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 :)
The Rawtarian
May 12, 2016
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 :)
DonnyBoy
Mar 14, 2016
DonnyBoy's Review
Raw apple walnut cake recipe
Incredibly simple to make. Fresh and light and moist - just perfect!
The Rawtarian
Mar 15, 2016
Glad you liked this one, Donny! I like the moistness factor too. It's cake-like!
shelly
Mar 09, 2016
the pdf print lin!k does not even open up. I printed it via my computer and like I feared, printed 15 pages it included all these comments ( this is way tooo much paper) and all those pics came out, using tons of my ink :(((( very sad
The Rawtarian
Mar 10, 2016
Hi Shelly :)
The PDF benefit is only available to members of The Rawtarian's Kitchen. You are welcome to become a member. Once you become a member, you will get access to 100+ addition recipes, over 60 members-only video tutorials, courses, all my ebooks, PDF button, and much more :) You can join here: www.therawtarian.com/TRK
For non-members, you can copy the recipe and then paste it into Word and then print from there. :)
Hope this makes sense!
Warmth
Laura-Jane
Patricia Reynolds
Oct 20, 2016
Patricia Reynolds's Review
Raw apple walnut cake recipe
I had both of my emails hacked since I became a member. I believe I signed up with preynolds@reagan.com my new email is trisheeme963@gmail.com I can't get into the PDFs. Thanks for your help! Trish
The Rawtarian
Oct 20, 2016
Hi Shelly! I sent you an email :)
Shelley anne
Nov 07, 2015
This cake looks so yummy, and I am so making it. The question I have is in regards to the nutrition of this cake. How much omega 3 is in 1 serving, there is omega 3 in walnuts, isn't there?
The Rawtarian
Nov 07, 2015
Hi Shelley Anne,
This is a tasty one! I definitely recommend making it.
Although I have tons of nutritional info in the nutritional section, I don't calculate the omega 3 info for my recipes. I would love to, but I've gotta draw the line somewhere.
As you mentioned, I believe walnuts are a great source of Omega 3s though! Plus, it's tasty cake ;)
Melissa Hasson
May 08, 2015
Melissa Hasson's Review
Raw apple walnut cake recipe
I made this a few days ago and I can not believe how much it tastes like real cake to me only so much more satisfying. When I get a craving for something sweet I now have a solution that is nutritious and delicious. I am trying the lemon bars next--thank you so much!
The Rawtarian
May 11, 2015
I'm sooo glad you enjoyed this cake, Melissa! Hope you love the lemon bars, too! :)
Sheila
Apr 10, 2015
Amanda
I assume you peel the apples
Maribeth
Apr 03, 2015
I'm assuming the recipe uses unsweetened coconut?
The Rawtarian
Apr 03, 2015
Definitely, Maribeth! :)
Janice
Jan 09, 2015
Janice 's Review
Raw apple walnut cake recipe
I made these! Easy and delisous!
Thanks
The Rawtarian
Jan 11, 2015
Perfect, Janice. Thanks for sharing! :)
AnnieL
Nov 25, 2014
Hi, Can I freeze this recipe?
The Rawtarian
Dec 03, 2014
Hi Annie, yes! Just defrost in fridge before eating! :)
Janace
Nov 25, 2014
AnnieL, I bet you can freeze this. I have frozen the carrot cake as well as the apple bread.
The Rawtarian
Dec 03, 2014
You are right, Janace! :)
Pat
Nov 19, 2014
patmarquard's Review
Raw apple walnut cake recipe
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.
The Rawtarian
Nov 20, 2014
Well, that is interesting. I had to google charoset! Glad you like it! :)
Theresa
Oct 30, 2014
Theresa's Review
Raw apple walnut cake recipe
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
The Rawtarian
Oct 30, 2014
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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