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Raw Pineapple Cake
Jenny Smith
Yield: 1 cake
Dish: Dessert
Cuisine: Dessert
Ingredients
Base layer
- 1 cup of rolled oats
- 2 cups of dates soaked in 1 cup of boiling water, for 5-15 minutes
- 1 tsp cinnamon
- 4 tbsp melted coconut oil
- 4 tbsp chia seeds
- 1 cup date water
- 4 tbsp coconut cream
- Half pineapple, peeled
- 1 tbsp gelatine
- 400ml coconut cream (refrigerated)
- 1 tbsp maple syrup (adjust to taste)
- Shredded coconut for topping
Method
Base layer
- Drain dates and blend into a smooth paste with the melted coconut
- Blend 1 cup of oats, mix and press everything together into the base of a greased 23cm cake tray, pop into the freezer for 30 minutes
- Mix everything in layer 1 and pour over the base , refreeze for 30 minutes
- Blend pineapple and bring to the boil in a pot, add gelatine and whisk in until it has dissolved. Pour over the chia seed layer. Refrigerate overnight
- Leave coconut cream in the fridge overnight
- Scoop off top layer and whip with 1 tbsp maple syrup
- When it turns thick, (approx. 2-3 minutes whipping), pop into the fridge for 30 minutes before icing the pineapple slice. Top with roasted shredded coconut.
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Keywords: Raw Pineapple Cake, Raw, Pineapple, Cake