This epic new and improved sweetener free good fat cake recipe is brought to you by our favourites, Supabarn! Serisouly if you live in Canberra and haven’t checked out the Casey store, you’re are missing out! Best health food section ever.
Ok so you tried our old Sweetener Free Good Fat Cake? Oh… so you LOVED it? Yay! Us too! So we thought it was about time that we bring in a new and improved sweetener free good fat cake.
5 reasons this new recipe beats our old Sweetener Free Good Fat Cake:
- It doesn’t use walnuts in the base. Like walnuts are yum but not our fave.
- There are strawberries and cacao nibs and buckwheat puffs on top. You can decorate yours too.
- The colours look cooler.
- The taste is the same level as the old one… but it’s new… so it wins.
- Peanut butter. That’s all.
Go and whiz up this amazing cake! AND our top tip is to add sweetener (BAHA!), we know that sounds silly… but seriously, we added 1 tbs. of rice malt syrup to the base and the filling… and it makes the flavours pop more. But we get it if you don’t want to! But don’t say we didn’t tell you so!
Emma + Carla
p.s if epic treats like THIS are your thang… then check out our brand NEW book! Get Merry! It’s full of them!
- 1 cup cashews
- 1 cup unsweetened desicated coconut
- 1/4 cup raw cacao powder
- 2 tbs. peanut butter
- 1 tbs. coconut oil
- 1 tsp. 100% vanilla extract
- pinch of salt
- 1 1/2 cups unsweetened dessicated coconut
- 1 cup coconut milk (canned)
- 1 cup raw cashews (soaked overnight, then drained works best)
- 1/2 cup peanut butter
- 1/4 cup coconut oil
- 2 tsp. 100% vanilla extract
- pinch of salt
- Line the base of a 20 cm (8 inch) spring form cake tin with baking paper and grease the edges with a little coconut oil.
- Start with the base
- Place all of the base ingredients in to your food processor.
- Whiz these ingredients until a smooth paste forms.
- Transfer the base in to the cake tin, making sure you press it out evenly, covering the entire base.
- Place in to the freezer.
- Now for the filling.
- Place all the filling ingredients in to the food processor and whiz until completely smooth, this will take around 5-10 minutes.
- Take the base out of the freezer and pour the filling on top of the base.
- Shake the tin to even out the top and place the cake in to the fridge for around 1 1/2 hours or until set.
- Rub the outside of the cake tin with a hot cloth and release the spring form slowly.
- Cut in to slices and store any left overs in an airtight container in the fridge or freezer.
- Add 1 tbs. rice malt syrup (maple or honey) to the base and filling for a sweeter dessert! 🙂 We did... and we loved it! 😀