Acroyoga Christmas cake – raw coconut-pumpkin cake with gingerbread cream

This cake is quite rich, even though it is raw and mainly made of pumpkin. It’s the coconut fat and the heaps of coconut flakes that make it so rich and nourishing. Because I first made it for my fellow acroyogis. For people who spend lots of energy in one workout. And the workouts look something like the things they do in the following video.

Ingredients

Base:

  • 100 g raisins
  • 50 g coconut fat
  • 100 g almonds
  • 1 tbsp cocoa powder

Filling:

  • 350 g peeled pumpkin
  • 1 ripe banana
  • 150 g coconut flakes
  • 100 g coconut fat
  • 15 dried apricots
  • 2 tbsp honey, if necessary (if not sweet enough)

Cream:

  • 1 ripe banana
  • 1 tbsp cocoa powder
  • ground cinnamon, ginger, glove

1 persimmon for decorating

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Preparation

For the base, grind almonds in a food processor or coffee grinder until it looks like fine flour. You could also use ready-made almond meal from the store. The meal should start sticking together a bit (the fats inside the almonds are released due to grinding). Add soaked and drained raisins and process until the raisins are crushed and you have a smooth, consistent mass. Melt coconut fat and add to the base ingredients, add cocoa powder as well and mix. Put into a baking tray (I have a round one), lined with clingfilm or baking paper. Put into the fridge for a while.

For the filling, cut the pumpkin into smaller pieces, so it would be easier to crush in the food processor. Puree the vegetable chunks, add banana and soaked and drained apricots and process until you get a smooth mass. Melt the coconut fat and add to the mix among with coconut flakes. If you wish, you can grind the coconut flakes, so they become more like coconut flour. Taste. If the filling is not sweet enough, add some honey or pureed dried fruit. Pour the filling onto the base, allow to rest in the fridge.

Filling material

Filling material

For the cream, combine in a food processor the filling ingredients. The amounts of spices depend on your taste and whether you are into spicy food. Cover the cake with cream. Cut the persimmon into slices and decorate the cake. Put into fridge for several hours before serving.

 

Apple cake with gingerbread glaze

Sometimes good things are born out of sin. The story of this cake is simple: I was inspired while eating a piece of cake I should have not been eating due to its wheat and sugar content. But it was delicious and provoked a great idea for this cake. I also added a gingerbread glaze that makes this cake perfect for pre-Christmas time. My paleo diet includes butter, but you can substitute it for coconut fat, for instance.

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Base:

  • 100 g butter or coconut fat
  • 1 egg
  • 200 g hazelnuts
  • 10 dried apricots
  • 100 g dates
  • ground ginger

Topping:

  • apples
  • 3 tbsp honey
  • 20 g butter or coconut fat
  • cinnamon
  • ground ginger

Preparation

Soak the apricots and dates in warm water and meanwhile melt the butter/coconut fat. Ground the hazelnuts in a food processor or coffee grinder until they formfine meal. Be careful not to over grind them, otherwise you’re left with hazelnut butter. Mix the hazelnuts with butter/coconut fat. Whisk the egg and add to the mixture. Process soaked dates and apricots in a food processor until they form a puree and add to the mixture along with ginger. Add as much ginger as your taste buds can tolerate! Put the base dough onto a small baking tray (first cover it with a baking sheet or silicone mat). My tray is rather small, maybe 25×25 cm.

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The base

Cut the apples into thin slices and lay them onto the cake base. I had quite small apples and lost count after the fifth one. Basically you need as many as it takes to cover the base. I guess that one very large apple could do as well. Cook for 25-30 minutes at 175 degrees C. Meawhile, prepare the sweet glaze. Put honey, butter, and spices into a metal bowl. The amount of spices really depends on ho spicy food you like. Put the bowl over a steaming tea cup or sink it in a water bath to melt the fat. Mix well. When you take the cake out of the oven, pour the glaze over it. Allow to cool down.

Ready for the oven!

Ready for the oven!