Honey Cake with Raspberry Cashew Cream

Today's recipe, it's gluten and egg free by the way, is dedicated to all of the honeybees and honeybee lovers out there. Just recently M. and I watched a very disturbing documentary called Vanishing of the Bees. It talks about a disease called Collony Collapse Disorder which is a rapid loss of the adult bee population and has started to affect many bee keepers in North America. It is a powerful documentary that everyone should watch as without bees our population can not survive!
M. and I have always supported local honey bee farmers who believe in organic honey bee keeping. So, the honey used in this recipe comes from a farm that takes pride in their product and believes in a holistic approach when it comes to the health and safety of their honey bees.

Amongst the many health benefits of honey, what is most impressive to M. and I  – it can be a powerful immune system booster. Honey’s antioxidant and anti-bacterial properties can help improve the digestive system and help you stay healthy and fight disease. Start every brand new day with this cleansing tonic: before breakfast, mix a spoonful of honey and lemon juice from half a lemon into a cup of warm water and drink it. It will help to get your digestive juices flowing and will increase enzyme production so you can better digest your food. How about that,eh?

So without further ado, here's our beloved gluten free, egg free well loved Honey Cake with Raspberry Cashew Cream.

Ingredients:

Cake:

• 4 oz. organic semisweet chocolate, melted in a double boiler
• 1 1/3 cups of organic sucanat
• 1 cup (2 sticks) of organic butter
• 1/2 cup organic honey
• 2 tbsp. ground flax mixed with 6 tbs. of warm water
• 1 1/2 cups of gluten free all purpose flour (we use Bob's Red Mill)
• 1 tsp. aluminum free baking soda
• 1 tbsp. organic raw cocoa powder
• 1 cup boiling water

Raspberry Cashew Cream:

• 2 cups raw cashews
• 1 cup coconut milk (we use SoDelicious)
• 1/3 cup organic honey
• 1 pint of fresh organic raspberries plus extra for decorating the cake

Preheat the oven to 350 degrees F.
Butter a 9-inch springform.
Beat together the sucanat and soft butter until creamy.
Add the honey
Add the flax seed mixture and fold in the melted chocolate
Then slowly add the flower and baking soda and cocoa
Lastly, add in the hot cup of water
Pour the batter into the buttered springform
Bake for up to 1 1/2 hours but check frequently after 45 minutes.
If it is getting dark on the outside but still not cooked in the center, cover with some aluminum foil and keep checking every 15 minutes.

Once the cake is baked and cooling down, get ready to prepare the Raspberry Cashew Cream.

In a blender (we used a vitamix) add cashews, coconut milk, honey and pint of raspberries and blend until commpletely smooth and creamy.
Once the cake has cooled down apply the Raspberry Cashew Cream and decorate with some more raspberries.

 

While enjoying a slice of Honeycake M. and I listend to Debussi: http://www.youtube.com/watch?v=17UmmI7t7Y8