Almond Cardamon Bundt Cake (raw, vegan, GF)

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have

always

wanted to make a bundt cake. I have always wanted to make a white raw cake. Well
my golly, I finally made a raw white bundt cake! I wont beat around the bush It took
a lot of ingriedents to make this cake. But then I used a full size bundt pan, you could
always use a smaller pan, in any shape to make this recipe. Of course you will need to
adjust the measurements. Please dont get overwhelmed as you scroll down and see
how long this post is. Go ahead, take a quick scroll and then come back up here, I will
wait. Ok, good to see you back here. Looks complicated doesnt it? Well, to be
honest, it isnt. I really worked hard to show you, step by step, how I made this cake,
and that is why it looks so long.
I normally dont have an abundance of almond pulp on hand but a girlfriend asked me
to make some almond milk for her. We split the cost of the almonds, she got the milk,
and I got to keep the pulp. Match made in heaven! So, if you are like me and dont

drink enough almond milk to build up a supply find a friend that would be interested
in some milk and present this deal to him/her. Normally when I make nut milk, I dont
remove the skins. But one day I found myself needing a little therapy and standing over
a bowl of soaked almonds, popping them out of their skins while watching the swaying
of the trees through the window, did the trick.

.And I ended up with

some GORGEOUS white almond pulp! And this my friends, is how I came up with
todays cake.
This cake is big and rich, perfect for a party or family gatherings. When serving, I
suggest making small slices and to drizzle extra chocolate ganache on top! Bob
polished off a large slice (the one in the photo below) and found himself with a very full
belly when all was said and done. He said that half that amount would have been
perfect but he couldnt stop himself. haha The two cake batters offer two different
textures. Bob said that the white cake reminded him of a cheesecake in a way, though
not as creamy.

So get out in that kitchen, and have some fun. :) Have a blessed day.

Ingredients:

Outer layer Almond Cardamom:

(I made 5 batches for this pan)

2 cups almond flour/meal

1 cup packed Medjool dates
1/4 tsp sea salt
1 tsp vanilla extract
1/4 tsp ground cardamom

Inner cake batter: yields 8 cups cake batter

5 1/2 cups white, moist, packed almond pulp

3 cups dried shredded unsweetened coconut
3/4 tsp sea salt
3 Tbsp raw honey


1/4 cup almond milk

3 Tbsp agave powder

6 tsp almond extract

1/4 cup coconut oil, melted

Chocolate ganache: yields 2 cups

1 1/2 cups raw agave syrup or maple syrup

1 1/2 cups raw cacao powder

2/3 cup raw cold pressed coconut oil, melted

1/4 tsp sea salt

Preparation:
Outer layer:

1.
2.
3.

4.
5.

6.

7.

Prepare the pan by lightly greasing it with coconut oil and then sprinkle a
dusting of almond meal/flour around the inside. Set aside.
Pit and inspect each date, placing them in a medium-sized bowl. Add warm
water and allow them to soften while you put the dry ingredients together.
Place the almond meal, salt and cardamom in the food processor, fitted with
the S blade, pulse to mix. When making your own almond meal/flour, be
sure to presoak the almonds. You can process them wet or you can use
already soaked and dehydrated almonds. I did it both ways.
Drain the dates and place them around the food processor in a single layer,
add the vanilla. Process will the dough starts to clump together.
Do this process a total of 5x. (if you are making a full bundt cake size).
Doubling the batter might be to hard on your machine. You will use 4 batters
worth for the sides of the cake. Set 1 batters worth aside, this will be for the
base.
Place the dough on parchment paper and roll out to about 1/4-1/2
thickness. Keep it in a circular shape a bit larger than your pan. Flip this over
on to the opening of your pan and gently press it into place. You will need to
piece it together a bit, just smooth all the edges with your finger tip. You can
press lumps of dough around the pan inside, but I found doing it the other
way made a nice even layer.
Clean up the edges. Taste test the scraps. :) Set aside

Inner white cake:

1.

Place the almond pulp. shredded coconut, salt, honey, milk, agave powder,
almond extract and coconut oil in a large bowel. With you hands mix
everything together really good.
2. Lossely dispurse cake batter clumps around the pan. Then with your hand
or a spatula press the cake into the pan firmly and evenly. Leave about 1/2

from the top so you can press the base of the cake on. You will use that 1
batters worth that you had set aside for this.
3. Roll that batter into a circle about the diameter of the pan that you are using.
Do this on parchment paper. Flip this over on to the pan and peel the
parchment paper off. Smooth out the batter. See photos below.
4. Turn the pan over on to a plate or serving dish. Allow the cake to drop out
by itself, it should release just fine.
5. Make the ganache.
Ganache:
1. Place all of the ingredients in a blender and process until smooth.
2. Stop occasionally to scrape down the sides of the blender jar with a rubber
spatula.
3. Pour the desired amount around the top of the cake and allow it to fall
naturally. You will have extra chocolate to use when plating.
4. Serve in small slices. This is dense and rich! Store in the fridge for up to 1
week or in the freezer for 3 months. Be sure to seal it well so it doesnt dry
out or absorb fridge or freezer odors.

I found this nut pulp to be absolutely gorgeous! So pure, so white!

La Bundt Pan

Grease the pan with a thin coat of coconut oil and then dust with almond meal/flour.

Gently press the outer batter into place.

Loosely place the inner batter crumbles evenly around the pan.

With your hand or spatula, evenly press the batter into the pan.

Leave about 1/4-1/2 between the hight of the batters. This will get filled in with the
base batter.

Press out 1 batters worth into a circle about the size of the opening of the pan.

Flip it over on to the cake and smooth into place.

Start praying..

When removing the cake from the pan, turn it upside down on the teflex sheet or
parchment paper. Allow it to drop from the pan all by itself. It wont take long.

Drizzle the ganache on top of the cake and allow it to freely slide down the edges.

Keep praying. Aaaah, the first cut what awaits us inside??

Let out a sigh of relief and smile big!

Now ENJOY!

Print this Recipe

Posted on Wednesday, February 19th, 2014 at 7:40 pm. Filed under: Cake & Pies, Members Only Tags: almond pulp, Dairy
Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, sugar-free, Vegan RSS 2.0 feed.

42 thoughts on Almond Cardamon Bundt Cake (raw,

vegan, GF)
1.

dada says:
February 20, 2014 at 3:04 am
B.E.A.U.T.I.F.U.L as always!!!

REPLY
o

amie-sue says:
February 20, 2014 at 6:00 pm
Thank you Dada :) Your comment put a big ole smile on my face. Have a great
weekend! amie sue

REPLY
2.

Jesse Gabriel says:

February 20, 2014 at 3:39 am
Hallo Amie-Sue.
Ich komme, und schiebe Bob zu Seite.
Wieder ein ganz tolles Rezept, ich werde die Zutaten fr einen ganzen Kuchen
nie zusammen bekommen, bin ja allein, ich werde es aber mit einer kleinen
Menge versuchen und einfach in ein kleines Glas schichten.
Sie haben sich wieder sooo viel Mhe mit der Schritt fr Schritt Anleitung
gemacht, vielen vielen Dank!
He, sie haben doch schon so ein wunderschnen Napfkuchen gezaubert, ich
kann mich noch erinnern.
http://nouveauraw.com/raw-recipies/desserts/chocolate-cherry-chip-bundt-cake/
Ganz viele Gre,
Jesse
P.S.: Entschuldigung das ich noch keine E-Mail geschickt habe, aber ich denke
an sie und werde noch zurck schreiben.

REPLY
amie-sue says:

February 20, 2014 at 6:05 pm

Google translated for us Jesse
Hi Amie Sue.
Im coming, and move to Bob page.
Again a really great recipe, Im going to get the ingredients for a whole cake
never together,m alone, but I will try it with a small amount and just layers into a
small glass.
You have sooo much trouble again with the step by step guide, many many
thanks!
Hey, theyve already got so conjured a wonderful pound cake, I can still
remember.
http://nouveauraw.com/raw-recipies/desserts/chocolate-cherry-chip-bundt-cake/
Very best regards,
Jesse

PS: Sorry I have not sent any e-mail, but I think of them and will write back.
__________________________________
Hello Jesse. oh that Google,the way it translates does give me a chuckle.
Good thing I can read between the lines. hehe I do understand that this cake is a
lot of ingredients which is great if a person needs a full size cake that they want
to make for a gathering.. but yes, you can easily make a smaller portion and
makes all sorts of neat little treats with it.
I know you will email when you can Jesse not to worry. I am always here. Have
a wonderful weekend. amie sue :)

REPLY
3.

Joey says:
February 20, 2014 at 6:25 am
I love the way this recipe sounds..cardamon and almonds yum.I think it could
be made in a cupcake pan perhaps in two layers.I would try it lots of different
ways to get the perfect proportions..maybe outer layer on the bottom (which
would make it on the top when inverted and removed from the pan) or what about
stripes? That way I would not have to make sooooo much! Cant wait to try it.
By the way Amie, I took your Chocolate Dusted Calimyrna Fig and Cardamom
Brownie Bites to a vegan pot luck last night..Got rave reviews! Thanks for the
wonderful blog! Joey

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o

amie-sue says:
February 20, 2014 at 5:55 pm
So nice to hear from you Joey. I am delighted to hear that the brownie bites went
over well for you. Thank you for letting me know.
And yes! You can really play around with the batter of this recipe. You can be so
creative.. so much more than if it were a baked cake huh?! Love it! You will have
to let me know what you did when it is all done. Anxious to hear. Have a glorious
weekend Joey. amie sue

REPLY
4.

Christine says:
February 20, 2014 at 8:07 am

Wow! Just wow.I am inspired by your creativity and this creation is stunning.
Looks like a baked cake! I wonder how many people I can surprise with this
recipe. Thanks for this I look forward to trying it.

REPLY
amie-sue says:

February 20, 2014 at 5:53 pm

Hello Christine I know, it does look baked, even in real person. hehe This is
one that I will make again for get togethers it was fun to make, came out
beautiful and everyone just loved not only the taste but the texture. Keep me
posted if you make it Christine. Have a wonderful evening, amie sue

REPLY
5.

Tonya says:
February 20, 2014 at 8:16 am
Oh Amie Sue, this looks absolutely divine!! Perfect for individual mini bundt
cakes to gift too. Looking forward to unbaking this one. I can taste it now. :-p

REPLY
amie-sue says:

February 20, 2014 at 5:51 pm

I cant wait for you to try it Tonya, Please let me know what you think. You can do
so many wonderful things with the batter for sure, most of all just have fun with
it! Many blessings, amie sue

REPLY
6.

Linda St Angelo says:

February 20, 2014 at 8:40 am
Well, Amie Sue, I am brushing up on my math skills each time I answer
you~~LOL
All I can say for this recipe is oh my, oh my, oh my.. words escape me. I do
have a question regarding the chocolate ganache. I recently bought some raw
Yacon syrup and was wondering if a person could substitute that for the agave? I
have used it in a few things but just a Tbs. at a time. Never such a large amount.
Also, for the Agave powder, which I do not have, I have Lucuma powder. What do
you think raw Goddess that you are?

REPLY

amie-sue says:

February 20, 2014 at 5:34 pm

lol I gotta keep ya on your toes Linda :)
To answer your questions
You can use the lucuma as a straight substitution for sure.
The yacon syrup is much thicker than agave and has a more defined taste.
Agave is basically just sweet. Whereas yacon syrup has a taste of molasses
and consistency. How do you feel about splitting it? Half yacon and half agave?
The ganache is already pretty darn thick in consistancy so I worry about it really
making it too thick. A guess you could add a little water to the ganache if you
tried all yacon. Just going to have to experiment my friend. Sorry that I didnt
have a black and white answer for you.
Have a happy day and keep me posted as to what you try, please. :) hugs

REPLY
Linda St Angelo says:

February 20, 2014 at 7:30 pm

Amie Sue,
You gave me the perfect answer, there is not always a black and white answer for
everything is there? Actually, after I wrote to you, I got out my yacon syrup and
tasted it. Definitely a molasses flavor and not subtle at all!! Agree with you dont
think it would work as it would be too overpowering a flavor. I will have to search
the dark recesses of my cabinets and just might find some agave hidden in there.
Need to be careful when I reach in though, because there could be other scary
things hidden back there also~~~AAAHHHH What is that???? I might be saying
or screaming to myself~~LOL Actually just joking. My cabinets are not all that bad
. just in a state of disarray. Hee Hee.

REPLY

amie-sue says:
February 20, 2014 at 7:48 pm
Its all good Linda sometimes we have to just experiment. Good or bad, we
learn. :) Perhaps, the organization bug will bite you this weekend. hehe I have
had scary cabinets before so I understand your fears. :) You could even just take

the ganache recipe and scale it way down to 1 Tbsp measurements and see
what it tastes like. Worth a shot. Have a great evening, amie sue

REPLY
7.

Sarah says:
February 20, 2014 at 9:40 am
AmieSue, this looks decadent! Can you clarify for me the outer layer did
you split the ingredients you have listed into 5 batches or did you multiply it so
2 cups of almond pulp or 10 cups total?
Thanks,
Sarah

REPLY
amie-sue says:

February 20, 2014 at 5:12 pm

Hello Sarah,
The outer layer doesnt use almond pulp just the inner white part does. But for
the outer I multiplied that recipe 5x to fit in that big ole bundt pan. If you use a
small pan of sorts, you might not need to make as much. Let me know if you try
it. Have a blessed evening, amie sue

REPLY
8.

Kathy says:
February 20, 2014 at 9:44 am
What a magnificent creation! Each one of these flavors are my favoriteAlmond
Cardamom and Chocolate! YEAY! I want to thank you for your beautiful step by
step photographs, they are so beautifully lite and I find them so helpful to see
how this cake is created. You are so talented! Thank you for sharing your
incredible talents with us all. Very much appreciated and enjoyed this immensely.
Thank you.

REPLY
o

amie-sue says:
February 20, 2014 at 6:07 pm
Good evening Kathy,

You are welcome and thank you soooo much for the sweet words. :) I
appreciate them. The flavor notes in this complete recipe does dance on the taste
buds. So yummy! I hope you try it and let me know how it goes and what you
think. Have a blessed weekend! amie sue

REPLY
9.

Uli says:
February 20, 2014 at 10:09 am
I am so going to try this one. It looks wonderful, delicious and so easy. Plus it is
such a great way to use up my almond pulp from making my almond milk.

REPLY
amie-sue says:

February 20, 2014 at 5:08 pm

It sure is Uli :) Let me know how it goes. I hope you really enjoy it. Have a
wonderful evening, amie sue

REPLY
10.

Jesse Gabriel says:

February 21, 2014 at 6:21 am
Oh man, Google hat wirklich ein Abenteuer bersetzt, zum glck lesen sie
zwischen den Zeilen.
Liebe Gre,
Jesse Gabriel

REPLY
o

amie-sue says:
February 21, 2014 at 10:48 am
lol Jesse. so true so true :)

REPLY
11.

Chris says:
February 21, 2014 at 8:02 am
Youve outdone yourself again, Amie Sue my mouth is watering already!

REPLY

amie-sue says:

February 21, 2014 at 10:35 am

Thank you Chris. Enjoy!! Have a great weekend, amie sue

REPLY
12.

Jan says:
February 21, 2014 at 4:23 pm
Wow!! You are amazing!!

REPLY
amie-sue says:

February 21, 2014 at 4:26 pm

Naw, not really but the cake is!! hehe

REPLY
13.

Eva says:
February 23, 2014 at 3:51 am
Dear Amie-Sue! My best habit is starting my day by opening your email and
admiring your new ideas! Thinking how much love you give to us by doing this
absolutely wonderful presentations!
With Love,
Eva Leytes
PS Thank you for another gift!! This is very positive energy from You to Me!!!

REPLY
o

amie-sue says:
February 23, 2014 at 8:46 am
Oh Eva you made my day. This was my first email of the day and you can
imagine the smile it put on my face. Thank you. In return, you are a gift to me.
Have a blessed day, amie sue

REPLY
14.

Diane says:
February 24, 2014 at 4:36 pm

Amie-Sue you are incredible! This looks absolutely amazing. Thank you for
sharing your wonderful creations will all of us.
With sincere thanks from Australia.

REPLY
amie-sue says:

February 25, 2014 at 9:27 pm

Your welcome Diane, my pleasure. :)

REPLY
15.

Arleta says:
October 18, 2014 at 2:39 pm
Dear Amy,
pls how can I peel my almonds? Or I need to by them peeled?
Thank you very much!

REPLY
amie-sue says:

October 18, 2014 at 4:08 pm

Dear Arleta,
I wrote a post all about this. Please read this http://nouveauraw.com/soakingnuts-seeds-and-grains/skinned-almonds/
Amie sue

REPLY
Arleta says:

October 19, 2014 at 1:35 pm

Thank Amie!!! Hot water works for me grat!
Arleta

REPLY
16.

Ritta says:
November 8, 2014 at 7:32 am

I made the cake and I love it ! I placed some home made Nutella into the middle
of the inner batter. When you cut it you see 3 colors .
I love your recipes ! Are you going to publish a book?

REPLY
amie-sue says:

November 9, 2014 at 2:30 pm

Oh that sounds wonderful. This recipe is so versatile and you can dress it up so
many ways with so many colors and flavors. :) I would love to do a cookbook one
day but so far I have been sharing all my recipes here for free. :) Have a
glorious day, amie sue

REPLY
17.

Arleta says:
October 9, 2015 at 11:20 pm
Dear Amy,
pls tell my how big your pan (in cm, pls) is in this recipie?
Thank you very very much!!!
Arleta

REPLY
amie-sue says:

October 10, 2015 at 5:25 pm

Hello Arleta, yes my pan is 9 3/4 which = 24.765 cm. I hope this helps. amie sue
:)

REPLY
amie-sue says:

October 11, 2015 at 10:27 am

Hello Arleta, yes my pan is 9 3/4 which = 24.765 cm. I hope this helps. amie sue
:)