Piña Colada Cream Cake

Servings: Makes: 8 - 10 servings

Nutritional Information:

Per 100g

Calories 470 Fat 35g Saturates 17g Carbohydrates 28g Sugars 21g Protein 10g Salt 0.03g

 


Ingredients

Method

1

FOR THE 'WHIPPED CREAM'

Blend all the ingredients. Pour the cream into a container and chill in the fridge or freezer. When the cream is thoroughly chilled, blend for 30 seconds to make it lighter.

2

FOR THE CREAM CAKE

1. Cake base: Blend the dates to a smooth paste with the coconut oil and then mix in the shred­ded coconut. Spread the paste over the base of a spring form lined with baking paper and leave to chill.

2. Cream: Blend cashew nuts, agave syrup, vanilla powder, coconut oil and cocoa butter to a soft cream. Pour the cream into the spring form and leave the cake in the freezer while you prepare the pineapple purée.

3. Pineapple purée: Blend pineapple, banana, coconut oil and psyllium seed husks and pour over the cake. Place the cake in the freezer for approx. 1 hour until completely set and you can easily remove the sides of the spring form and the baking paper.

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