Vegan Cake with IceCream



  • 1/2 cup raw almonds
  • 1 cup gluten-free oatmeal
  • 1 cup of dates
  • 1/4 teaspoon salt
  • 3 frozen bananas
  • 2 tablespoons of almond milk
  • 1 1/2 teaspoons gluten-free vanilla essence
  • 1 cup frozen blueberries
  • 2 cups raw cashews (soaked for 30 minutes)
  • 1/3 cup coconut oil
  • 1/2 cup of honey
  • 1/4 cup freshly squeezed meyer lemon
  • 1 tablespoon of meyer lemon zest
  • 1/2-3/4 cup chopped raw almonds (for garnish)


For the base, process the almonds, oatmeal, dates, and salt until well blended. Pour into a spring-form cake tin and flatten it by pressing it with a spatula.

Making the blueberry ice cream layer:

Take the chopped banana, blueberry, almond milk and vanilla essence into the robot and make it to the consistency of ice cream. Pour the ice cream into the mold and smooth it over with a spatula. Leave it in the freezer for 1-2 hours.

For the Meyer lemon cream, put the soaked cashews, coconut oil, honey, lemon zest and lemon juice in the processor and blend until smooth. Pour it into the mold you took out of the freezer, press it so that there is no air gap in it, and flatten it. Sprinkle the chopped almonds and press lightly.

After keeping it in the freezer for 6-8 hours, let it sit at room temperature for 10-15 minutes and then slice it.

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