Raw Gingerbread Cake with Cashew Cream Cheeze Frosting

A raw, flourless Holiday cake by Kokos Kitchen bursting with spicy gingerbread flavor made with nuts, dates, raisins, lemon zest and coconut sugar, topped with a deliciously tangy, lemon infused cashew cream cheeze frosting. Garnish with a sprinkling of raw pomegranate seeds, dried cranberries, or goji berries for a delectable pop of color (and a few extra antioxidants) and maybe a few cacao nibs too! Enjoy!

Yield: 1, 8 inch pan

Ingredients

Gingerbread Cake: —

• Raw Walnuts — 1 cup
• Raw Almonds — 1 cup
• Medjool Dates — 1 cup, pitted, soaked in for 10 mins in warm water
• Raisins — 1 cup
• Gingerbread Spice — 1 tsp
• Salt — 1/8
• Lemon Zest — 1 tsp
• Coconut Sugar — 1/4 cup
• Water — 1 TBSP

Cashew Cheeze Frosting: —

• Cashews — 1 cup, soaked 2 hours
• Lemon Juice — 2 TBSP
• Coconut Oil — 2 TBSP
• Vanilla Powder — 1/2 tsp
• Xylitol — 1 TBSP
• Maple Syrup — 2 TBSP
• Lemon Zest, to garnish

Instructions

1) In a food processor, process almond until roughly chopped.

2) Add walnuts, dates, raisins, salt, gingerbread spice, lemon zest, coconut sugar, and water.  Pulse until mixture just starts to ball up. This took me about 5 minutes of pulsing and scraping the processor down, pulsing and scraping the processor down, etc. If you overprocess, too much oil will release and the mix will be too sticky. You want the nuts to still be visible- not a puree.

3) When correct texture is reached, press into an 8 inch round pan. I used a parchment-lined springform for easy removal.

4) In a high speed blender or food processor, blend all of the topping ingredients until smooth.

5) Spread over nut mixture and garnish with lemon zest, and any other desired topping such as dried cranberries, cacao nibs, pomegranate seeds, etc.