Vanilla Cake with Cashew Cream and Fresh Fruits

Ingredient List

Vanilla Cake:

  • 3 Large Eggs(At room temperature)
  • ¼ +⅛ Cups Sprig Coconut Sugar
  • 1 tsp Sprig Extract of Natural Bourbon Vanilla
  • 1 ½ tbsp Avocado/Coconut Oil
  • 1 ¼ +⅛ Cups Almond Meal
  • ⅛ Cup Vanilla Custard Powder
  • 3/4 tsp Baking Powder

For Cashew Cream Frosting:

For Garnishing:

  • Flaked Almonds
  • Fresh Summer Fruits- Mango, Cherry

Method

For Cake

  • Preheat oven to 160/325 degrees. Grease and line a 6 inches Baking tin with parchment paper. Grease on parchment paper as well.
  • In a large mixing bowl, whisk Eggs with coconut sugar, Avocado Oil and Vanilla extract. Combine well.
  • Add Almond Meal, Custard powder and baking powder to the whisked egg mixture. Fold to form a smooth mix batter.
  • Pour in prepared baking pan and bake for 35-40 minutes or until a skewer inserted in cake comes out clean or with few moist crumbs.
  • Cool for 10 minutes before removing from pan. Completely cool before frosting.

For Cashew Cream frosting

  • Soak the cashews with the milk, vanilla extract and Maple syrup for atleast 1 hour. The longer you soak, the smoother the frosting will be. Blend in a high speed blender until smooth and creamy. Refrigerate until using.

For Cake assembly

  • Place the cooled cake on a cake stand or serving plate. Spoon the cashew cream frosting on top and spread on sides of cake.
  • Refrigerate for a few minutes. Smoothen the frosting with a spatula and coat the sides and top with almond flakes.
  • Place the cut fresh fruits just before serving.

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