Vegan Vanilla Cakes
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Serves: 6
Prep: 45 minutes
Cook: 25 minutes
Ingredients
160 g Wholemeal self-raising flour (1 Cup)
60 g Almond meal (1/2 Cup)
140 g Cashews, soaked for 30 minutes, rinsed, and drained. (1 Cup)
95 g Natvia (1/2 Cup)
1 teaspoon Vanilla bean paste
250 g Milk + 1tbs (1 Cup)
ICING:
35 g Cashews, soaked for 30 minutes, and then rinsed and drained (1/4 Cup)
57 g Firm coconut cream (1/4 Cup)
2 tablespoon Natvia
0.5 teaspoon Vanilla bean paste
Desiccated coconut
Method
- Combine the ingredients in a blender and blitz until smooth.
- Pour into greased and lined 6 ½ cup capacity muffin tray.
- Bake for 20-25 minutes until cooked though.
- Remove from the oven and stand for 5 minutes before removing to a wire rack to cool.
- Make the icing by blitzing the cashews in a blender with the coconut cream, Natvia and vanilla. Slather over the cakes and top with desiccated coconut.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 33.4g | 11.9g | 25.4g | 1760 | 420 | 142g |
