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Raw Mini Mulberry Cake

Made with Roobar

It's time to invite spring back again! This easy, vegan, gluten free, mulberry cake recipe needs a few simple ingredients to turn the small mulberry into a celebration of the coming spring! Oh, and it feels like ice-cream. Yum!

 

Ingredients

(for 1 mini cake, 10cm diameter)

base layer:
3 x 30g Roobar Mulberry Vanilla

Vanilla cream:
60g cashew, raw, soaked in water for 4 hours
50g coconut milk, thick part only
3 Tbsp coconut blossom nectar or maple syrup
2 tbsp coconut oil, melted
1 tsp lemon juice
a pinch Bourbon vanilla

Raw Mini Mulberry Cake

Steps

  • Place the bars on bottom and on the sides of the cake ring.
  • Add all vanilla cream ingredients in a blender and mix until smooth. Pour over the base of the cake.
  • Decorate with the mulberries and the melted dark chocolate.
  • Freeze the cake for 45min. Store in a fridge or freezer. 

 

Raw Mini Mulberry Cake
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