Vegan Acai Berry Cake

Vegan Acai Berry Cake

Posted by Nicole Frain on Dec 19, 2019

Serves 8


For the base:

  • 1 scoop (30g) Bulk Nutrients Earth Protein in Chocolate
  • 65g almond meal
  • 1 teaspoon vanilla essence 
  • 60g rice malt syrup
  • 50g oats 
  • 10g seeds
  • 15g cocoa powder
  • 50g raw cashews
  • 75ml milk of choice - we used almond milk

For the topping:

  • 1 scoop (30g) Bulk Nutrients Earth Protein in Vanilla
  • 200g frozen acai puree 
  • 200g raw cashews - soaked in water to soften
  • 300mls coconut cream
  • 40g coconut oil - melted
  • 2 teaspoons gelatin or vegan alternative - dissolved in 20ml boiling water
  • 50g rice malt syrup
  • 1 teaspoon vanilla essence


  1. Line a cake tin with baking paper.
  2. To make the base: Place cashews and oats in a blender and pulse.
  3. Add all other ingredients and stir by hand.
  4. Press into the base of the cake tin.
  5. To make the topping: Place all topping ingredients in a processor and blend until smooth.
  6. Pour over the base.
  7. Place in fridge. Best left to set overnight.

 Nutritional Information

Per serve (152g) / Per 100g
Energy (kJ): 2080/1370 | Protein (g): 16.4/10.8 | Fat (g): 36/23.6 | Saturated Fat (g): 14.8/9.8 | Carbohydrates (g): 26.8/17.7 | Sugar (g): 14.3/9.4 | Sodium (mg): 29/19

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