Recipe: Infused Vegan mini-raspberry-cake

First layer:

  • 65g grounded almonds
  • 1tsp maple syrup
  • 1tsp canna-coconut oil
  • 1tsp coconut blossom sugar
  • 1tsp cashew butter

Second layer:

  • 125g cashew butter
  • 125g raspberries
  • 2 tsp maple syrup
  • 1 tsp canna -coconut oil
  • 1 tsp lemon juice
  • 2 tsp almond milk a litlle fruit powder to „spice“ it a little. I used acai-powder
  • a little salt
  • and whatever you want to decorate it

Mix all the ingredients for the first layer. It is a lot easier when the coconut oil and the cashew butter is soft and creamy, I placed it in a bath of hot water before using it. Put everything in a small mold and press it a little. My mold was 12cm in diameter and I made 2 cakes. Better use a smaller one if you want a thicker first layer. Or use a larger one and make only one cake, whatever floats your boat 🙂 Put it in the freezer and leave it for about half an hour.

Meanwhile you can put all the ingredients for the second layer in a blender, a food processor or whatever you have and mix it thoroughly. Pour it on the first layer and freeze it for about 2 hours, et voilá, you are done! No baking needed!

Let it chill for half an hour before eating and enjoy!

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