Lavender Citrus Cake

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Lavender Citrus Cake

There’s so much to love about this Lavender Citrus Cake recipe! It’s the perfect raw dessert to make for Mother’s Day or anytime of year really. Lavender is one of my favourite herbs for it’s lovely smell and calming effects. I call it the good vibes herb. The herb is known as a relaxant and analgesic herb and can commonly be used for insomnia, indigestion, insect bites and arthritis. I’ve tried something a little different in this raw dessert by using tigernut flour in the crust. I’ve recently been on a tigernut kick thanks to my friends at The Chufa Co., a local Toronto based small business, that sells tigernut milks and tigernut flour. Despite the name, tigernuts aren’t actually nuts. They’re root vegetables that are naturally sweet and have a fierce nutritional profile. One bottle of Chufa Co.’s milk has 5 grams of fibre and prebiotics to promote the good bacteria in our gut. I have a feeling tigernuts are going to be as popular as hemp and chia.. just watch! If you can’t get your hands on tigernut flour just yet, simply replace the tigernut flour with almonds. I hope you enjoy the lavender, citrus and tigernut flour combo as much as I do.. it’s a recipe I know I’m going to make again and again!

Lavender Citrus Cake
Use a 6-inch spring-form pan
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Crust
  1. 1/2 cup almonds
  2. 1/2 cup tigernut flour (or use an additional 1/2 cup almonds)
  3. 3 Medjool dates, pitted
  4. 1 tbsp maple syrup
  5. 1 tbsp coconut oil
  6. 1 tsp pure vanilla extract
  7. 1 tsp cinnamon
Filling
  1. 1 1/2 cup cashews (soaked 1/2 hour)
  2. Juice from 2 lemons
  3. Zest from 1 lemon
  4. Juice from 1/2 grapefruit
  5. Zest from 1/2 grapefruit
  6. 2 tbsp coconut oil
  7. 2 tsp pure vanilla extract or 1 vanilla bean
  8. Pinch of turmeric
  9. 1 tsp dried lavender, chopped into fine pieces, and lemon slices to garnish
Instructions
  1. To make the crust, first pulse the almonds until they're like breadcrumbs in a food processor. Add remaining ingredients and blend until fully combined. Press into a 6-inch spring form pan.
  2. To make the filling, blend all ingredients except for the lavender in a food processor or high-speed blender until smooth. In a mixing bowl, fold in the lavender and mix well.
  3. Add the filling on top of the crust and let chill in the freezer for a few hours.
  4. Garnish with lemon slices and lavender. Enjoy!
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Lavender Citrus Cake
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