I grew up eating cooked cakes, sugary cakes, wheaty cakes…. and I spent a lot of time denying myself cake, wondering whether I should have a slice of cake, being the only one not allowed to eat cake, loving cake, hating cake and then later on, before eating cake, wondering if it would make me sick due to an ever-increasing wheat intolerance.
So five years ago I started experimenting, making my own cakes, using a variety of ingredients that I felt were special, tasty, indulgent yet nutritious.
Cakes, in my opinion, are treats, even the ones I now make, which are full of nuts, seeds, berries, raw honey, raw cacao butters and oils… but a worthwhile treat and should be nutritious and decadent at the same time, with no compromise on taste or presentation.
So here are my top five raw cake-making tips for you to try at home!
1. Get to know your new best friend: raw caramel.
I made this one day by accident and haven't looked back since! I make this raw caramel for so many cakes and treats and it is devoured and loved by all.