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Vegan-Vanilla-Cake

Bite into these delicious Vegan Vanilla Cakes! Beautifully moist and topped with coconut, we dare you to have just one!

Find more vegan recipe here.

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  • Serves: 6
  • Prep: 45 minutes
  • Cook: 25 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 160 g Wholemeal self-raising flour (1 Cup)
  • 30 g Almond meal (1/4 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 tablespoons Natvia
  • 1/2 teaspoon Vanilla bean paste
  • Desiccated coconut

METHOD

  1. Combine the ingredients in a blender and blitz until smooth.
  2. Pour into greased and lined 6 ½ cup capacity muffin tray.
  3. Bake for 20-25 minutes until cooked though.
  4. Remove from the oven and stand for 5 minutes before removing to a wire rack to cool.
  5. 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.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving size
    33.4g 11.9g 25.4g 1760 420 142g
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