4 Sep 2014

OAT & PECAN CAKE with VANILLA GINGER FROSTING


I wanted to keep this recipe simple and beautiful; those two features often go hand-in-hand, incidentally. The ingredients are wholesome, nutritious gifts from nature and the cake they end up making is a delightful treat to enjoy and share with those you care for. I imagine this cake being eaten in a sunny garden where flowers bloom, golden rays shine on skin moisturized with coconut oil, and a comfortable atmosphere invites subtle waves of laughter and easy conversation.



Was that way too corny? And what's with the language here? Hyper-emotional moments are always categorized with words like "cheesy", "corny", "mushy"... what's goin' on there? I'm just being honest about how I feel. Seriously though... opening my heart has nothing to do with maize (or dairy, for that matter).


Back to the cake. I love oats! I love the word 'oat', as well as the actual thing the word points to in the real world. They are full of fiber, protein, B vitamins, iron and a ton of other good stuff. The taste of oats is really comforting to me, as I loved oatmeal growing up and still enjoy a warm bowl every now and then. Another fave flavour of mine comes from pecans. They've got loads of healthy fats, oleic acid, vitamin E and other minerals and vitamins essential to keeping your bodacious bod happy.

The frosting is outta this world. It's like a super creamy, sweet, ginger cashew yogurt or something. Actually, if you let it sit in the fridge for a week or so, it probably would become a kind of yogurt because of the fermentation... mmm... I should try that next time. It's light and fresh and sweet and simple, just like a baby bird in the morning. Or maybe not. I dunno.


OAT & PECAN CAKE with VANILLA GINGER FROSTING 

Frosting:
1 1/2 cups cashews
2 tablespoons coconut nectar
3 tablespoons melted coconut oil
1 tablespoon lemon juice
1 teaspoon vanilla powder 
2 tablespoons peeled ginger 
1/2 cup water, as needed
Pinch of Himalayan salt

Cake:
1 cup pecans
1 cup oats
2 cups dates
2 tablespoons coconut butter 

Note: you can use young coconut meat instead of cashews; vanilla extract instead of vanilla powder; and the coconut butter is optional but recommended.

To make the frosting: in a high-speed blender, blend all the ingredients together until smooth and yogurt-like in consistency. Store in the fridge in sealed glassware overnight.

To make the cake: pulse the pecans and oats into flour in a food processor, then add the rest of the ingredients and process until you can press pieces of the mixture together and it holds. Press half the mixture into a lined, small spring form pan (mine is about 4 inches). Take this out of the pan and put in the fridge. Do the same with the remaining half of the mixture.

Assembly: take the cakes out of their lining, and place one on a plate. Frost the top, then place on the second cake. Frost the top and sides, then decorate with whatever you like; dried flowers, nuts, seeds, fruit and berries... 

12 comments:

Megan C said...

Soo beautiful! Love seeing all your creations

Anonymous said...

Hey Emily! I was hoping you could talk about soaking nuts sometime. It has always been my impression that raw nuts have phytic acid in the phytic acid binds to minerals in the gastrointestinal tract and can not be absorbed in the intestine and to many bound minerals can lead to mineral deficiencies.

By soaking, you are breaking down the phytic acid so it can be absorbed properly. Nuts also have high amounts of enzymes inhibitors. Soaking nuts neutralizes the inhibitors allowing for proper digestion.

I think your recipes are beautiful but also wonder how we can base so many recipes on raw nuts - this seems wasteful and perhaps irresponsible way to utilize a food resource.

genevieve @ gratitude & greens said...

This sounds so good, I don't know if there will be any cake left for me to share with other people after I make it haha! I love oats. They are so comforting and hearty! And I love pecans, too!

Emily von Euw said...

@Anonymous - you're right! It's a great idea to soak them first. Then to have the right texture, dehydrate them again and THEn use them in my recipes ;)

Sibylle said...

I love the look and sound of this cake, but let me tell you, a baby bird is the cutest thing in the entire universe, chirpy, messy, and feathery (once they got their feathers, obviously), and therefore nothing at all like the cake :-D

Christine (The Raw Project) said...

This looks simply amazing, so true that whole, natural ingredients can make amazing creations. I can't wait to try this at our next family gathering, thanks!

christine said...

this looks so delicious - I suspect I'd eat the whole thing!!!! I so admire your creations:)

Elizabethwholefoodskitchen said...

You should open your own veg café, or Have your own cooking show about RAW ONLY FOOD. Im Not sure how Canadian Televisions Shows are But Im pretty sure you would be a perfect fit for a U.S. Show. Cooking Channel....Even Oprah Has her own OWN Network I think you could reach many people on one of those networks. You mainstreamer:)Sending green love to you from Vegas.

Jo said...

That looks absolutely amazing, probably tastes even better ;)

Bianca Scartabello said...

What a cute little cake!! I am drooling at the sound of vanilla ginger frosting. I need to make this asap... time to pin!!

Thx for sharing. xx Bianca

http://thefriendlyfig.com/

Rebecca Leakey said...

Who knew being healthy could be so delicious and easy! Another genius creation!

Anonymous said...

This looks like all kinds of fantastic, but you didn't specify what kind of oats to use - pinhead are generally what I keep on hand, but I feel like rolled are probably what you used here? Want to make sure this will turn out right when I try to make it :)