Our Passover dessert was a cake made with no flour, sugar, or an oven! As unbelievable as this may sound, this cake was a breeze to make, though be sure to allow enough time to make each layer and chill it before going on to the next. It is superbly delicious and unlike any cake you’ve ever eaten.
My husband Irad made the cake for our Passover Vegan Seder, and the recipe and his comments are below:
The recipe comes from http://dairyfreecooking.about.com/od/cakes/r/rawcarrotcake.htm :
For the Crust:
• 2 cups finely ground raw almonds
• ½ t. salt
• ½ cup finely chopped Medjool dates
• 1/3 cup maple syrup
• ½ cup raw sunflower seeds
For the Filling:
• 1 lb. carrots, finely chopped
• 1 16-ounce bag frozen pineapple, thawed
• 1/3 cup finely ground raw cashews
For the Frosting:
• 1 1/3 cups finely ground raw macadamia nuts
• 2 cups finely chopped Medjool dates
• 1/4 cup maple syrup
• ¼ cup fresh lemon juice
1. Line the bottom of a 9” spring-form pan with parchment paper.
2. Make the crust. In a food processor, blend the almonds, salt, dates, and maple syrup until creamy. Mix in the sunflower seeds and press into the prepared pan. Place the pan in the freezer for at least 30 minutes before adding the filling.
3. Make the filling. In a food processor, blend the carrots, pineapple and cashews until just combined. Spread the mixture on top of the crust layer and place in the refrigerator for 15 minutes.
4. Make the frosting. In a blender or food processor, blend the ground macadamia nuts, dates, lemon juice and maple syrup until creamy. Spread over the filling and chill in the refrigerator for 30 minutes before serving. Serve cold.
Couple tips: Make sure the almonds, macadamia nuts and cashews are finely ground first, before other ingredients are added. The crust and frosting are quite sticky, and take some patience to spread.
It was beautiful, delicious, very satisfying in terms of chiming all the sweet tooth bells, and even healthy. Chag sameach – Happy Passover.