Battenberg Cake (raw, GF, vegan)

Traditionally a Battenberg Cake flavored with almond and has the signature yellow and pink squares … again, traditional Battenberg Cakes.

Try my healthy version of the classic. Yay! Exciting, isn’t it! The pink and yellow squares are given a Raw&Vegan update with this chocolate/orange and vanilla flavor combination. Because chocolate makes everything better, right? It may look like a lot of work, but it’s actually quite easy, such a fun to make and it turned out quite pretty, don’t you think?? Taste way better than store-bought and you have the full control over the ingredients:)

Ingredients for Chocolate logs:
1 cup almond meal
1 cup shredded coconut
½ cup cacao powder
½ cup raisins paste
1 tbsp coconut oil
1 tbsp almond butter
seeds of ½ vanilla bean, or 1 tsp vanilla extract
2 drops orange essential oil or ½ tsp orange extract
2 tbsp almond milk

Place all ingredients into a food processor fitted with the S blade and process until ingredients form a sticky ball. Remove dough from processor and form into 2 evenly sized logs. Place them on a sheet of parchment paper and set aside.

Ingredients for Vanilla logs:
1 cup almond meal
1 cup shredded coconut
1 heaped tbsp coconut oil
seeds of ½ vanilla bean, or 1 tsp vanilla extract
few drops stevia to taste
2 tbsp almond milk

Place all ingredients into a food processor fitted with the S blade and process until ingredients form a sticky ball. Remove dough from processor and form into 2 evenly sized logs. Place them on a sheet of parchment paper and press logs together to make checkerboard pattern – one brown next to one white, repeat with the remaining two strips on top of that – one white next to one brown. Press firmly so that everything sticks together. Let sit in the freezer to firm for about 2 hours.

Ingredients for “Marzipan”:
1 cup macadamia nuts, soaked 4 hours
1 cup cashew, soaked 4 hours
few drops stevia
2 drops orange essential oil or ½ tsp orange extract

Place all ingredients into a food processor fitted with the S blade and process (for about 3-5 minutes) until ingredients form a sticky ball. Remove dough from processor and form into a loaf. Once cake is firm enough to touch remove from freezer.

You will need a roll of parchment paper to help prevent the mix from sticking to the rolling pin. Place the marzipan in the centre of the paper, place another sheet of parchment paper over the dough and roll as thinly as you can (about 1/8 – 1/4 inch thick) into a rough oblong, making sure you roll enough to wrap around the whole cake with a bit to spare. Peel off the top parchment paper, place the cake on the marzipan (in the middle or to the one side of the marzipan) oblong and use the parchment paper to help you roll/wrap the marzipan around it. Keep the paper fairly tight as you roll to avoid air bubbles and the marzipan will fit neatly. Turn the cake over so that the join is underneath. Trim off the excess marzipan (both ends), then brush the corner join lightly with water, press it to seal. Smooth the marzipan over with your hands so their warmth will give it a smooth finish. Chill for about an hour to set. Decorate as you wish! Cut into slices and enjoy. Eat as many as you can, then start over.

Notes: Store in an airtight container in the freezer until you are ready to serve. Take out of freezer 1 hour (at room temperature) before you want to serve it so it can soften and is easy to cut.

All of that for homemade cake?! Yes! Of course it’s a messy job, and yes your fingers will get sticky- but the truth is totally worth it. No fancy ingredients needed. This recipe is simple to create, raw, vegan, guilt free, also gluten free and delicious! Not overly sweet and has a soft, creamy, light texture. Heavenly! Once you have this basic recipe down you can add different extracts and flavors to make it your own. 

This was my first time making Battenberg Cake and it certainly won’t be my last;) Enjoy!

Battenberg Cake

 

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Prep time

1 hour

Total time

1 hour

 

Author: Deviliciously Raw

Recipe type: Cakes

Cuisine: Raw, Vegan

Serves: 1

Ingredients

• Ingredients or Chocolate logs:
• 1 cup almond meal
• 1 cup shredded coconut
• ½ cup cacao powder
• ½ cup raisins paste
• 1 tbsp coconut oil
• 1 tbsp almond butter
• seeds of ½ vanilla bean, or 1 tsp vanilla extract
• 2 drops orange essential oil or ½ tsp orange extract
• 2 tbsp almond milk
• Ingredients for Vanilla logs:
• 1 cup almond meal
• 1 cup shredded coconut
• 1 heaped tbsp coconut oil
• seeds of ½ vanilla bean, or 1 tsp vanilla extract
• few drops stevia to taste
• 2 tbsp almond milk
• Ingredients for “Marzipan”:
• 1 cup macadamia nuts, soaked 4 hours
• 1 cup cashew, soaked 4 hours
• few drops stevia
• 2 drops orange essential oil or ½ tsp orange extract

Instructions

1. For chocolate logs - Place all ingredients into a food processor fitted with the S blade and process until ingredients form a sticky ball. Remove dough from processor and form into 2 evenly sized logs. Place them on a sheet of parchment paper and set aside.
2. For vanilla logs - Place all ingredients into a food processor fitted with the S blade and process until ingredients form a sticky ball. Remove dough from processor and form into 2 evenly sized logs.
3. Place them on a sheet of parchment paper and press logs together to make checkerboard pattern - one brown next to one white, repeat with the remaining two strips on top of that - one white next to one brown. Press firmly so that everything sticks together.
4. Let sit in the freezer to firm for about 2 hours
5. Place all ingredients into a food processor fitted with the S blade and process (for about 3-5 minutes) until ingredients form a sticky ball. Remove dough from processor and form into a loaf. Once cake is firm enough to touch remove from freezer.
6. For the marzipan - You will need a roll of parchment paper to help prevent the mix from sticking to the rolling pin. Place the marzipan in the centre of the paper, place another sheet of parchment paper over the dough and roll as thinly as you can (about ⅛ - ¼ inch thick) into a rough oblong, making sure you roll enough to wrap around the whole cake with a bit to spare. Peel off the top parchment paper, place the cake on the marzipan (in the middle or to the one side of the marzipan) oblong and use the parchment paper to help you roll/wrap the marzipan around it. Keep the paper fairly tight as you roll to avoid air bubbles and the marzipan will fit neatly. Turn the cake over so that the join is underneath. Trim off the excess marzipan (both ends), then brush the corner join lightly with water, press it to seal. Smooth the marzipan over with your hands so their warmth will give it a smooth finish.
7. Chill for about an hour to set. Decorate as you wish! Cut into slices and enjoy. Eat as many as you can, then start over.

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