It’s no piece of cake finding raw or unprocessed sweets here, which is why we were over the moon to hear of Freaking Wholesome. Home baker Ee Lin, who prepares sophisticated desserts that are free of dairy, gluten, wheat and refined sugar, gained an interest in raw desserts after a trip to Bermuda. ‘After getting back from my trip, I couldn’t find any raw cakes around. So I decided to create and test my own recipes.’
Ee Lin’s friends and family members, who served as her guinea pigs, were astounded at how delicious her raw cakes were. This inspired her to start Freaking Wholesome and quash the preconceived notion that wholesome, raw cakes taste awful. Fascinating flavour combinations like Chocolate Miso with its savoury undertones and bittersweet cocoa topping is what sets these cakes apart. Other flavours include Triple Nut Butter, Lemon Matcha and our favourite, Coco-Lime Mango crowned with passion fruit purée with a base of seeds and nuts for pure guilt-free pleasure.
These raw cakes need to be stored in the freezer and moved to the fridge on the day of consumption. If the cake is still hard, leave it to thaw at room temperature for about ten minutes. Leftover slices may be stored in the fridge for two to three days. Pick up point: Capri by Fraser, 5 Jalan Kerinchi, Bangsar South, KL (017 680 9926/www.facebook.com/freakingwholesome).
Dairy-, gluten-, sugar- free raw dessert