Jenny's Raw Recipe Blog

A Raw Food Cake That’s Berry Good

Posted on March 21 2012 | (6) Comments
Category:Raw Snacks and Desserts

My raw food Jumble Berry Upside Down Cake is so quick and easy that I created a video demo to introduce newbies to the world of raw food. 

Berries are a seasonal treat, but fortunately they are just beginning to become available in some parts of the country.  In my cake, deep scarlet raspberries, navy blue blueberries, and bright red strawberries are soaked (macerated) in a bit of agave (or honey), before being spooned into a cake pan and topped with an all-natural crust made with coconut, dates, and walnuts.

As with a baked upside down cake, flipping this cake may seem like a daunting task.  But it’s actually not difficult at all.  All you need to do is start with a circle of parchment paper in your cake pan, underneath the berry layer.  Then add the crust layer, press down, and add another layer of berries and top with a layer of crust.  The cake then needs to ‘bake’ in the refrigerator for 2 hours in order to set up.  

When you’re ready to serve it, run a knife around the edge of the pan to loosen the cake and put a plate on top.  Carefully flip the cake over onto the serving plate and remove the parchment paper and you’ll be looking at a delectable circle of Jumble Berry perfection.

When you watch the demo, you’ll see for yourself how simple it is to make and turn out this cake.  Just click here to see the video.

Or go straight to the recipe which I’ve included as part of a great story about healthy eating at the White House by clicking here.

We’ve been talking a lot about desserts this month, so next week, I’m going to talk about some of the products and appliances that make becoming a raw food dessert chef easier than you might imagine.

 


Previous Comments

On March 21, 2012 .(JavaScript must be enabled to view this email address) said...

Looks good!  Gotta try that.

On March 21, 2012 .(JavaScript must be enabled to view this email address) said...

I loved this cake!  It is very easy and delicious but looks like you spent a long time preparing! Thanks

On September 05, 2012 .(JavaScript must be enabled to view this email address) said...

You really ought to leave that Agave Nectar out, it is not a raw food product, it’s highly processed and just as bad for us as High Fructose Corn Syrup! With all the information available online about the negativity of this health-harming product, I’m surprised to see raw food companies still using it in their products! I wish they’d get it off the shelves already… not so happy I ingested large amounts of this absolute deceiving junk for 13 years, damaging my health!
Other than that one nasty ingredient, the recipe looks fine, thanks for sharing!

On September 05, 2012 .(JavaScript must be enabled to view this email address) said...

Hi,

There isn’t much agave in this cake, and you can certainly substitute any liquid sweetener of your choice such as coconut nectar, maple syrup, or raw honey instead!

(For me personally, I’m not sold on the “agave is the devil” internet hype, but that doesn’t mean one should eat a lot of it. ALL concentrated sweeteners should be limited—none of them should be consumed in large amounts).

Jenny

On September 06, 2012 .(JavaScript must be enabled to view this email address) said...

I know, moderation is the key, and concentrated sweeteners should be limited, but unfortunately they mentioned no warning of this on the agave labels, whatsoever; just that it was safe for diabetics, a wonderful sugar-alternative, so naturally one assumes it’s a free food! :/

On December 20, 2012 .(JavaScript must be enabled to view this email address) said...

thanks for posting such a nice article. people will be benefited for that. i am also helpfull for that. many important information are include in here.


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