Raw cake with tahini frosting

Total: 3 hr 20 min. | Active: 20 min.
vegan, lactose-free

You don't need an oven to make this cake. The basic ingredients for this raw cake are combined in a food processor, pressed flat and chilled. The frosting is equally quick to make. This is also a great cake to make 1-2 days in advance. And you can freeze it too.

Recipe by:
Nadja - LouMalou

Ingredients

for 12 pieces

Cake mixture
200 g whole-grain biscuits, vegan
40 g coconut flakes
25 g ground almonds
1 pinch salt
200 g carrots, finely grated
130 g dates, pitted
1 tsp vanilla paste
2 tbsp maple syrup
Frosting
400 g tahini (sesame paste)
3 tbsp maple syrup
1  organic orange, grated zest and the juice

How it's done

Cake mixture

Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Add the coconut flakes, almonds and salt, mix. Puree the carrots and dates in a food processor until smooth, mix in the vanilla paste and maple syrup. Add the carrot and date mixture to the dry ingredients in the bowl, knead well by hand. Transfer the mixture to the prepared tin, press down firmly with the base of a glass.

Frosting

Combine the tahini, maple syrup, orange zest and juice, spread on top of the cake. Cover and freeze for approx. 3 hrs. Remove the cake from the freezer approx. 10 mins. before serving and cut into pieces.

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