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Raw Blood Orange Pecan Date Cake
Raw Blood Orange Pecan Date Cake
- Recipe Submitted by Stews on 04/02/2014
Category: Cakes
Ingredients List
- Dry ingredients:
- 1 cup chopped raw pecans, soaked & dehydrated
- 1 cup almond flour
- 1 cup coconut flour
- 2 Tbsp psyllium husk, powdered
- 1/2 tsp ground cardamom
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
- Wet Ingredients:
- 1/2 cup Medjool date paste
- 2 Tbsp cold-pressed coconut oil, melted
- 1/4 cup raw agave or coconut nectar
- 1 tsp vanilla extract
- Frosting:
- Raw Coconut Orange Whipped Cream Frosting
- Garnish:
- Blood orange / orange slices
- Fresh mint
Directions
Cake:
Place the pecans in the food processor, fitted with the “S” blade, and pulse into a small crumble.
Add the almond flour, coconut flour, psyllium, cardamom, cinnamon and salt. Pulse together so everything gets well dispersed. Pour into a medium-sized bowl.
Add the date paste, coconut oil, sweetener and vanilla. With your hands mix everything together.
Place the batter in a 6” Springform pan. If you don”™t have one, line a regular baking pan with plastic wrap before adding the dough. This will make it easier to remove. Press the batter firmly and evenly in the pan. No dehydration is required. Place in the fridge or freezer until you make the frosting is ready to frost with.
Frosting:
Create the frosting and slide into the fridge for 4+ hours to firm up. You can use it right away but it will be quite soft.
Spread a layer of frosting on top of the cake. You can frost the sides as well, but I really liked the rustic look, exposing the texture of the cake.
Garnish:
Top the cake with slices of blood oranges and pop in a few springs of mint. See photos below.
I suggest decorating the cake, the day you plan on serving it. The oranges will release juice into the frosting if left unattended too long. :)
Place the pecans in the food processor, fitted with the “S” blade, and pulse into a small crumble.
Add the almond flour, coconut flour, psyllium, cardamom, cinnamon and salt. Pulse together so everything gets well dispersed. Pour into a medium-sized bowl.
Add the date paste, coconut oil, sweetener and vanilla. With your hands mix everything together.
Place the batter in a 6” Springform pan. If you don”™t have one, line a regular baking pan with plastic wrap before adding the dough. This will make it easier to remove. Press the batter firmly and evenly in the pan. No dehydration is required. Place in the fridge or freezer until you make the frosting is ready to frost with.
Frosting:
Create the frosting and slide into the fridge for 4+ hours to firm up. You can use it right away but it will be quite soft.
Spread a layer of frosting on top of the cake. You can frost the sides as well, but I really liked the rustic look, exposing the texture of the cake.
Garnish:
Top the cake with slices of blood oranges and pop in a few springs of mint. See photos below.
I suggest decorating the cake, the day you plan on serving it. The oranges will release juice into the frosting if left unattended too long. :)
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