Vanilla Chocolate Swirlcake
Crust2 c almonds
1 c raisins
1/2 c melted coconut oil
Filling
3 c cashews
2 c water
1 c agave
2 t vanilla
pinch or two of salt
1 t cinnamon
1 c coconut oil, melted
4 T cacao powder
Instructions
Combine the almonds and raisins in blender and pulse to break down but
leaving textured and slightly chunky. Add in the coconut oil and pulse
to incorporate. Press down into a large springform pan and place in the
freezer to set.
Combine the first 6 ingredients ingredients in a high-speed blender
and process until smooth. Add in the coconut oil and process to
incorporate. Take the base from the freezer and pour the
filling, except for 2 cups of it, into the pan. Add the cacao powder to
the remaining 2 cups of filling and mix to incorporate. Drop spoonfuls
onto the white filling and with the pointy end of a spoon, swirl it
around to decorate. Place in the freezer to set and keep stored frozen.
**This makes a big cake. For a smaller family (There's 7 in our family), I would cut it in half and use a smaller spring form pan. Good luck and enjoy!
**This makes a big cake. For a smaller family (There's 7 in our family), I would cut it in half and use a smaller spring form pan. Good luck and enjoy!
Posts
