Why Is This Good For Me?
Raw/ Vegan/ Dairy free/ Gluten free/ Processed sugar free
Summer has some amazing fruit to offer! One of my all time favs is peaches which provide lots of nutrients a low calories. They also provide minerals such as potassium, contain lots of antioxidants and fibre. To talk you through the cake I made the base with almonds, dates and buckwheat which gave it an extra crunch, coconut and natural spices such as cinnamon, ginger and cardamon. The filling is made with cashews, orange, lemon, almonds which gives it a fresh citrus flavour. The salted caramel cream is made with delicious dates, almond milk, and a small amount of sea salt… Date caramel is Ahhhhmazing! Then I topped the cake off with thinly sliced peaches and turned into a very beautiful finishing touch.
- Base
- 2 cups coconut flakes
- ½ teaspoon cardamon seeds
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- 1 tablespoon buckwheat groats
- 1 cups dates pitted
- Filling
- ½ cup almonds
- 1½ cups cashews
- 2 tablespoons coconut oil
- 1 rind of a lemon
- 1 rind od a orange
- 1 orange juiced
- 1 teaspoon valilla
- ¼ cup coconut milk chilled
- Caramel sauce
- 1 cup dates pitted
- ¼ cup almond milk
- 1 teaspoon sea salt
- ½ lemon squeezed
- ½ teaspoon vanilla
- Peach topping
- 2-3 peaches
- Line baking paper on the base of your spring cake tin. Blend all base ingredients and transfer in to tin then with your fingers press down making sure the mixture goes up the side of the tin, put in freezer.
- Blend together filling and pour into base then let set over night.
- When the filling has set overnight now blend the caramel layer and spread on top with a knife or back of a spoon until even.
- Thinly slice peaces and place them outwards to inwards and it should be like the picture.
- Slice up and enjoy!
Great stuff