This recipe is THE “birthday cake” created for Lorna Jane’s 25th anniversary celebrated this year, and the good news is, you’re getting the-never-before-shared recipe.
Of course, it’s completely raw, vegan, gluten- free and refined sugar- free, so we’re all hunting for an excuse to make it. You don’t need a birthday to eat cake anyway, right?
The creator of this infamous cake is Mandy Banh from Change Room Foods, and when making a deal with the devil to get this decadent dessert, she tells us since the 25 year celebrations, this particular cake has been so popular that when being ordered, is affectionately referred to as the “Lorna Cake”. How cute is that?
This raw creation is very decadent and rich, so we recommend small portion sizes. If you are making a two- tiered cake (as we have here), make sure you slice the cake while it is still in its tin to avoid the filling oozing everywhere. You could also make just one layer of “chocolate cake” for an equally impressive dessert.
Please note: you will need two 22cm- diameter round, springform cake tins. You will need to prepare this cake one day early.
The Lorna Cake
raw | vegan | gluten free | refined sugar free
Let Them Eat Raw Cake! The “Lorna” Cake Recipe Revealed.
Preparation Time:
minutes
Total Time: 45 minutes
Servings: Serves 12-16
- FOR EACH LAYER OF THE CHOCOLATE CAKE
- 25 fresh Medjool dates, pitted
- 1/8 cup coconut oil, melted
- 2 tbsp rice malt syrup
- 1/3 cup raw cacao powder
- contents of 2 Chai teabags
- 1/4 tsp Himalayan sea salt
- 1 and 1/4 cup raw walnuts
- FOR THE GANACHE:
- 1 cup rice malt syrup
- 1/2 cup raw cacao powder
- 2 tbsp coconut oil, melted
- FOR THE DATE CARAMEL:
- 7 medjool dates, pitted
- 1/3 cup (preferably warm) filtered water
- 0.5 tbsp raw mesquite powder
- 1 tsp vanilla extract
- Walnuts, buckinis, pumpkin seeds and cacao nibs, to decorate
- FOR THE CAKE:
- Use a food processor to blend the walnuts into a meal before adding the cacao powder, tea and sea salt. Blend again, then add the dates. When a crumb- like consistency forms, add the syrup and coconut oil before blending well one last time. Press the mixture into a lined cake tin, smooth the surface with the back of a spoon and freeze for at least 15 minutes.
- Repeat with each layer of cake.
- While the "chocolate cakes" are chilling, make the ganache and date caramel.
- FOR THE GANACHE:
- Combine all ingredients in a food processor, and blend until smooth.
- FOR THE DATE CARAMEL:
- Soak the dates in water for at least an hour, then blend all of the ingredients together (including the soaking liquid) to form a smooth caramel.
- To assemble: Leave one layer of chocolate cake in its tin, then spoon a layer of caramel over it, followed by a layer of chopped walnuts and three- quarters of the ganache. Remove the second layer of cake from its tin and carefully lower it over the ganache layer. Pour over the remaining ganache and decorate as desired. Refrigerate overnight before serving.
** Freeze for at least 2 hours or pop the cake in the freezer over night for the best results
Having grown up as a passionate lover of fitness and of food, it was only a matter of time before Mandy Banh combined her two loves to create a new way of life. When she was newly diagnosed with gluten intolerance a few years ago, that time arrived. Relaxing in her gym’s change room after a particularly intense workout, Mandy realised that there was a gap in the market for truly “clean”, intolerance- friendly snacks and “fit foods”. Fast forward a couple of years, and Mandy’s Change Room Foods was born.
After spending a year making and delivering healthy treats and “fit foods” to private customers, stockists and events around Melbourne (including this cake for Lorna Jane Active‘s 25th anniversary earlier this year), Mandy is now focusing on the launch of the first Change Room Foods Kitchen / Store in 2015.