Friday Foodie: Fragrant Vanilla Cake & Raw Carrot Cake Doughnut Recipe!

by Polly N on September 20, 2013

Every time the lovely Amy Lyons, the wonderful creator of the most amazing raw cakes you have ever seen posts a recipe, I always want to make it, try it and eat it. And I’m sure once you get to know her too, you will look forward to her recipe updates as much as I do! Meet Amy from Fragrant Vanilla Cake

FragrantVanillaCake

What is your food philosophy?

Food is meant to nourish the body, but also be enjoyed.  I believe that we should eat foods that are as close to the way they were grown as possible, which is why my diet consists of mainly veggies and fruits.

Why are you so passionate about raw vegan plant-based food?

I am passionate about plant based food, because I feel the best when eating this way, and it makes me happy to help others discover ways to be healthier in their own diets.  If more people ate plant based I believe they would be happier because they would feel better.

What are your rules when it comes to eating and living consciously on the road?

On the road, I bring along a lot of my own food.  I have a lot of picnics, since I know there may not always be options that I am willing to eat everywhere.  My rules are always…I stick to plant based.  If that means eating just a salad somewhere I will, then supplement it with some of my own snacks later if need be.

What are your go-to meals and snacks when you are really busy?

I am always really busy.  So it usually ends up being a sprouted buckwheat and chia porridge with fruit and raw protein for breakfast, veggies and raw hummus for lunch, and a big salad (which I am a pro at whipping up fast) for dinner with hempseeds and avocado.  I like to have my kale chips on hand and raw granola as well for when I am in a munchy mood and when I am feeling indulgent, there is always raw ice cream in my freezer.

Who are your food heroes and heroines?

Ani Phyo and Sarma Melngailis, I own several of both of their cookbooks, and they inspired me when I was starting out with raw food, giving me ideas.

If you were stuck on a desert island and could only take 6 foods with you, what would they be?

Kale or leafy greens, hempseeds, chia Seeds, avocados, young coconuts, and berries.  Because those are foods that I eat everyday that I would miss if I did not have them!

If you could prepare a meal for anyone (dead or alive) who would it be and what would you make?

My Grandmother who has dementia, because she used to love my desserts and food, and it is one of the only things she still remembers about me even though she does not recognize me when I go to visit her now.  I would make her a wonderful salad with fresh veggies from my Grandpa’s garden, a chilled soup, and one of my cakes, because she loved it.  I would probably make a banana caramel cake for her because she loved that combination.

What do you hope readers will take from your blog and recipe creations?

I hope readers will see that being raw vegan does not mean deprivation, but on the contrary, it means life and enjoying your food.  Once you eat this way you discover whole foods have more flavor in their natural state than you ever thought they had!

Finally, what would be your top tips to anyone wanting to get started eating healthier but have no idea where to start?

I would say do not get overwhelmed.  Take baby steps, and start off a little at a time.  Start by introducing more veggies into your diet, or try making a raw dessert instead of a sugary one next time.  You may just fall in love with it like I did and dive right in.

 Carrot Cake Doughnuts 2

 

Raw Carrot Cake Doughnuts

Makes 8

Doughnuts:

  • 1 1/2 cups raw sprouted buckwheat flour
  • 3 cups raw coconut flour (do NOT use store-bought!)*
  • 1/4 tsp sea salt
  • 1 Tbsp cinnamon
  • 1 tsp cardamom
  • 1/2 tsp nutmeg
  • 2  tsp pure vanilla extract
  • 2 cups shredded carrot, divided
  • 1 inch piece fresh ginger
  • 12 medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
  • 2 Tbsp raw coconut nectar
  • 1/2 cup raisins (optional)

Glaze:

  • 1/2 cup raw coconut butter, warmed to liquid
  • 1 tsp pure vanilla extract
  • 2 tsp raw coconut nectar or raw agave nectar (stevia would even work, just a few drops)
  • Filtered water as needed

Combine buckwheat flour, coconut flour, sea salt, cinnamon, nutmeg in a bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, 1 1/2 cups carrot, ginger and coconut nectar to the processor and process until pretty smooth. Add the dry ingredients back and process until smooth and well incorporated.  Add the remaining 1/2 cup carrots and pulse to blend. Mix in raisins.

Shape the batter into 8 doughnuts (it will be sticky, just be careful) and place on a dehydrator sheet.  Dry for about 14 to 16 hours at 115F (until they are cake consistency but still a little moist in the centers), then remove from the dehydrator and place in the fridge to cool.

For the glaze, combine all ingredients in a small bowl except water and stir to blend (it may get a little clumpy, but the water will fix it).  Slowly add a little water until it is a glaze consistency, stirring until smooth.  Drizzle over the finished doughnuts, and then place in the fridge for about 5 minutes to set the glaze.  Enjoy!

Connect with Amy:

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{ 1 comment… read it below or add one }

Miliany Bonet September 20, 2013 at 3:29 pm

I LOVE Amy Lyons, her blog and her recipes!!! Great interview, Polly!! Her recipes are amazing and her creativity is outstanding, it definitely shows through her recipes.

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