These lovely little cakes are just so sweet and delicate that they will simply brighten up any dull Sunday. I used Speculoos biscuits (or Lotus Biscoff) to get a delicious crunchy texture for the base and then prepared a cashew cream for the top layer of the cake.
Keep in mind that the cashews must be soaked in water at least two hours before you start making the cakes, but I would recommend a whole night.
This recipe is very easy to follow, but you need to plan it ahead because once the cakes are made, they must remain in the freezer for about six hours. I hope you’ll love these cakes as much I as do!
Speculoos and Cashew Cream Mini Cakes
Recipe for 2 mini cakes
For the crust:
15 Speculoos biscuits
2 tbsp coconut oil
1 tbsp sunflower oil
For the cream:
3/4 cup raw cashews
1 soy yoghurt
2 tbsp agave syrup
1 tbsp coconut oil
2 tsp liquid vanilla
+ a dash of chocolate powder, a few berries, or anything you would like to add to garnish your cakes
(6 hours before eating the cake)
1. Lay a baking sheet on a tray that can go in the freezer.
2. Place all the ingredients for the crust in the food processor and blend until you get a sticky mixture. Scrape the mixture from the bowl and press it firmly into round or square cutters on the baking sheet.
3. For the cream: blend all the ingredients together until smooth and creamy, then pour it onto the crust and spread it.
4. Freeze the mini cakes for 4 to 6 hours until they firm up. Leave them in the open air for 30min and then place them in the fridge for at least an hour.
5. Gently remove the cake tins and put on your favorite plate. Sprinkle with chocolate powder and garnish with berries. Ready to be served!