Vegan Acai Berry Cake
Posted by Nicole Frain on Dec 19, 2019
Serves 8
Ingredients
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
Directions
- Line a cake tin with baking paper.
- To make the base: Place cashews and oats in a blender and pulse.
- Add all other ingredients and stir by hand.
- Press into the base of the cake tin.
- To make the topping: Place all topping ingredients in a processor and blend until smooth.
- Pour over the base.
- Place in fridge. Best left to set overnight.
Nutritional Information
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