Tuesday, November 21, 2017

Thanksgiving Inspiration - Raw Vegan Plum Cake

If you are still looking for a last minute dessert recipe inspiration for your Thanksgiving dinner, this simple, but delicious plum cake might be exactly what you are looking for. 

This recipe is quite versatile, so if you do not have plums, you can use fresh figs or blue grapes. Banana slices will do as well. Just add generous amount of spices for the unique, festive taste. I did not use any spring form or pie dish. I made the cake on a large serving platter.

~ Raw Vegan Plum Cake Recipe ~


for the crust
  • 1 cup almonds, soaked in water overnight
  • 1 cup soft Medjool dates 
  • 1/2 cup raw cacao
  • 1 Tbsp turmeric powder
  • 1/2 Tbsp ground cloves
  • 1/2 tsp pink Himalaya salt
  • 1/2 tsp cinnamon
  • 1/2 tsp crushed fennel seeds
  • pinch ground nutmeg

for the creamy layer
  • 2 cups cashew nuts, soaked in water overnight
  • 1/2 cup coconut cream 
  • 1/3 cup melted virgin coconut oil
  • 4-5 soft Medjool dates
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp pink Himalaya salt

for the fruit layer 
  • 8-10 plums, sliced into wedges
  • 2 Tbsp fresh lemon juice
  • 1/2 tsp organic vanilla extract
  • 1/2 tsp cinnamon

  • In a food processor pulse blend dates and almonds into a thick mass. Make sure all dates are seedless or you might be using your food processor for the last time. Add spices and blend again. Adjust the taste to your personal liking.
  • Spread the crust "dough" on a platter or in a spring form. The crust should be about 1/3 to 1/2 thick. Put the crust into a freezer and chill to settle.
  • Meanwhile, process all the creamy layer ingredients into a smooth, silky mass. I used only a few dates to sweeten it. You may add more. Once you are happy with the consistency and the taste, remove the chilled crust from the freezer. Spread the creamy layer evenly on top of it. Place the dish back in the freezer for the creamy layer to settle. 
  • In a bowl whisk lemon juice, vanilla extract and cinnamon into a marinade. Throw in the plum wedges and mix well. Allow to marinade for about 15 minutes. 
  • Remove the chilled cake from the freezer. Arrange the plums on top of the cake in a decorative, circular pattern. Place the cake in the freezer for at least one hour to settle completely. You can freeze it for much longer, but remember to remove it from freezer at least 30 minutes before serving. The plums will have a slightly frosty, late November look. 
  • Using a very sharp knife cut the cake into wedges and serve right away. Enjoy in good company!

Tip: This dessert can be eaten chilled or frozen. Plums will freeze for sure in the freezer. To avoid this you can freeze the cake long enough for the layers to settle. Add plums about 30 minutes before serving and place the cake again in the freezer. Remove the cake before the plums turn frosty. 

~ Wishing everyone of you a spectacular Thanksgiving Feast ~

With grateful heart, passionately raw - Dominique

Dominique Allmon©2017

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