Easy Healthy Raw Vegan Cake
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes plus 5 minutes soaking time
Cooking time: 0 minutes
Note: I put the cake in the fridge overnight to firm up.
- 200g/7ozs. sultanas or raisins, soaked in hot water for 5 minutes
- 4 ripe bananas (around 300g/10.6ozs. banana weight only, no skin)
- 10 Medjool dates, pitted
- 100g/3.5ozs. desiccated coconut plus extra for sprinkling
- 50g/1.7ozs. cacao powder
- 150g/5ozs. rolled oats
- 40g/1.4ozs. agave syrup
- 20g/2 tablespoons chia seeds
- 2 teaspoons vanilla
- 1 teaspoon ground cinnamon
Step 1 - Soak the sultanas in hot water for 5 minutes and then drain them well. Meanwhile line a 15cm/6inch round springform tin with parchment on the base and sides. Spray it with oil and dust with desiccated coconut.
Step 2 - Add the bananas, dates, soaked but well drained sultanas, coconut, cacao powder, rolled oats, agave syrup, chia seeds, vanilla and cinnamon in a food processor and blitz until blended but firm. It shouldn't be sloppy or wet but the chia seeds will absorb some of the wetness over time.
Thermomix instructions: place an ingredients in the bowl and process at speed 5 for 20 seconds scraping down the sides if necessary.
Step 3 - Press into the prepared tin making sure to press down firmly so that there are no gaps or air holes. I put this in the fridge overnight but you can serve this straight away too. Decorate with more coconut and fresh berries.