Prep time
Cook time
Total time
 
Serves: 2
Ingredients
Cashew Cream Filling
  • ¾ cup raw cashews (soaked in water for a couple of hours)
  • ¼ cup of filtered water
  • 1 tbs honey/agave nectar
  • 1 tsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1 tbsp softened Earth Balance vegan butter spread
  • pinch of sea salt (I used Himalayan Pink Sea Salt)
  • Once the cashews have been soaked, drain them and then blend them and the rest of the ingredients in a blender/food processor until smooth. Leave in the fridge until ready to use.
Directions
  1. Get out a medium sized bowl. Add in the dry ingredients and mix. Add in the vanilla extract, applesauce and almond milk and continue to mix until everything is fully combined.
  2. Get out two microwavable cups or ramekins (what I used) and distribute half of the mixture into each one.
  3. Place both of the ramekins (or you can do each one separately) in the microwave and heat for around 1 minute 45 seconds - 2 minutes. Remove and check to see if there are anymore wet areas left. If so, pop back in the microwave for another 15-30 seconds. Allow to cool, cover and place in the fridge for at least 30 minutes.
  4. Carefully remove cakes from ramekins, spread the cashew cream on top of one cake and then place other cake on top. Add some more cashew cream on top of the other one. Top with cacao nibs, carob chips, shredded coconut...
Recipe by Calm Mind Busy Body at http://calmmindbusybody.com/gluten-free-carob-cake/