I don’t know what the deal is, but the holidays are feeling a little off this year. It’s creeping up so fast, but for some reason I feel like it already happened. Maybe it’s some illuminati, polar shift conspiracy. Maybe 2012 was actually a thing and it’s just taken some time to kick in. Maybe it’s because when you have a baby there’s a tear in your personal space time continuum, allowing a soul to enter this dimension, causing everything you do to feel a little off.
Last year, pre-baby-illuminati-pole-shift, we started the holidays in October, and I tried to surprise the farmer with this raw canna cake. We were in the middle of making what eventually became High for the Holidays and I was so sure he’d be really into this one.
I mean, this raw, paleo, refined sugar free, gluten free, cannabis infused citrus cake is all of the things. It’s simple and fairly quick to put together, but it tastes so fancy and expensive that you’ll feel like putting on elbow length gloves, stuffing a joint into a cigarette holder, and stepping into a Breakfast at Tiffany’s montage.
So when it sat in the fridge for two days without anyone barely making a dent in it while these, these and these disappeared, I wondered what was up. When I asked, the farmer and some of the other guys said it seemed “too fancy” and thought it was for a special occasion.
This canna cake might just do better with a group of your favorite soul sisters or for an actual holiday party than it did with a bunch of trimmigrants on a random Wednesday in October.
This sweet little treat was inspired by Earthsprout’s Raw New Years cake, but hers is, like, the prettiest thing to ever materialize in this dimension. I mean… look at this thing.
I didn’t have enough oranges on hand and had no idea that pink peppercorns even existed, but if you’ve got them in your kitchen, they’d really one up the cranberry topping shown here. I also used a 9″ springform, but if you have a 7″ pan it would make for a fatter cake.
No matter how you make, you got to make it fun…
Vegan Edibles: Raw Citrus Canna Cake (Paleo Friendly)
This three parter requires a food processor and some fridge/freezer space, but it’s really easy to put together. Feel free to make it canna-free for a healthy desert option the whole family can enjoy!
1. In a food processor, process until malleable:
1 1/2 Cup Figs
3/4 Cup Sunflower Seeds (or cashews)
1/4 t Salt
2. Press into a 7″ or 9” cake pan (springform if possible) and refrigerate for 30 minutes.
1. In a food processor or high speed blender, combine the following until smooth (blender is best for this step):
3/4 Cup Coconut Flour
1.5 Cups Soaked Cashews
2 Oranges, Zest and Fruit
3/4 Cup Coconut Oil (melted)
1/4 Cup Green Oil
1/3 tsp Turmeric
1/2 tsp Vanilla
2. Pour over crust and refrigerate overnight or freeze for 4 hrs.
1. In a high speed blender, combine until smooth:
3/4 Cup Cashews (soaked for 3-5 hrs)
6 Tbls Coconut Butter
3 tsp + Lemon Juice
1/3 tsp Vanilla
1/3 tsp Powdered Ginger
1 1/2 tsp Honey or Agave
2. Spread onto cake and top with:
Dried Cranberries (Chopped)
This recipe contains 12- 1 tsp servings of canna oil… use less if your oil is stronger. Always test your dosage before using in recipes.
What holiday edibles are you making all fancy this year? Holla in the comments below!