Raw Raw Cakes - "Coffee Mousse Cake with Caramel Topping"


coffee cake sliced
This is the first cake I made for a larger audience. My good friend and former colleague was leaving his job recently and since we are working for a coffee company I decided to make a coffee cake for his leaving party. I found this recipe on one of my favourite raw food blogs Thisrawsomeveganlife and it turned out just delicious! Even my sceptical colleagues said it was “really good for what it was”, haha.

Ok, I didn’t have a chance to make better pictures as the cake was eaten in a semi-dark pub using plastic plates and forks, but I think they turned out just good as they are. My favourite part of the cake was caramel sauce on top, it was so delicious that I licked the blender clean.


Chocolate crust:
1 cup almonds (or other nuts of your choice)
1 cup pitted dates
2 tablespoons cacao powder
1/8 teaspoon salt
1/2 teaspoon cinnamon powder

Cashew coffee mousse:
2 cups raw cashews
1/2 tsp organic vanilla essence
3 tablespoons melted coconut oil
1/4 cup maple syrup (or other sweetener of your choice)
1/8 teaspoon salt
1/3 cup strong brewed organic coffee

Caramel topping:
1/2 cup dates covered in coffee
pinch of sea salt
1 tablespoon cashew nut butter (or any other nut butter)

Ideally you should make this cake a day in advance to let the flavours mix together better. Start by making the crust. Process the almonds in a food processor or blender until it resembles flour and then slowly add all the rest of the ingredients. When the ingredients stick together, press them into a cake form (I used 9 inch form but the cake turned out to be a bit thin).

Now make the coffee mousse part. Blend all the ingredients together. For coffee I used 2 Arpeggio espressos by Nespresso topped up with a little bit extra hot water. But you can use any strong coffee that you like. When the mousse part is ready, pour it on top of the crust and put it in the fridge or freezer to set.

To make the caramel topping, cover the pitted dates with just enought brewed coffee or water, I used 1 espresso with added hot water. Blend all the ingredients. The topping should be quite liquidy so you can pour it over your cake in your preffered shape. Apart from the caramel topping, I decorated my cake with cacao nibbles.

And you know what, my friend liked this cake so much that he asked me to make another raw cake for a special occassion of his. It definitely was a success. ☺

Courtesy of Raw Raw Cakes.