2 h Prep, 25 min Cook
Contains Pecan nuts and more
This cake is nice with your afternoon tea and as most of my recipes very easy to make. Plus it is vegan,gluten free and refined sugar free.
- for the cake:
- For the ice cream:
Heat the oven 170C, grease small round tin.
Melt coconut oil on very ow heat.
Add all dry ingredients and blend until combined.
Whisk in coconut oil to dough mixture. Keep it in the bowl to set for 10 min.
Bake for 20-25 min until risen, or until wooden cake stick is dry.
Cool for 30 min on the rack.
To prepare the ice-cream, bleak all ingredients and leave in the freezer for 1-2h.
Serve with cake and beverage of your choice, dust with icing sugar and toppings of your choice.
Serving Size 197.3 g
|Amount Per Serving|
|Calories 860.5 cals||43%|
|% Daily Value*|
|Kilojoules 3605.2 kJ||43%|
|Fat 47.9 g||74%|
|Sodium 606.1 mg||26%|
|Carbohydrate 90.9 g||30%|
|Protein 14.5 g||29%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|