Coconut Rose 'White Cakes'

Mini rose 'white cakes' that are vegan and gluten free! Finally a healthy cake recipe you can feel confident eating and sharing with others! I use wholesome ingredients to support overall health. The fluffy, moist and slightly sweet cake combined with a cashew cream icing supports mind, body, spirit happiness. Decorate with homemade icing, chocolate drizzles, and all your favorite toppings to make any occasion special. Breakfast cake, tea time, dessert, gifts to the people you love... Bake with love, share the love!

Vegan I Gluten Free

Serves: 10 - 12 small cakes or 1 large cake

Time: 45 minutes

3 large bananas, mashed

1 cup coconut flour

1 cup oat flour

1/2 cup rice flour

1 tbsp. coconut sugar

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. salt

2 cups coconut milk

1 tbsp. coconut oil

1/2 tsp. vinegar

Cashew Cream Icing

1 cup cashews

1 tbsp. coconut oil

2 tbsp. maple syrup or honey

1 tsp. lemon juice

1/4 tsp. salt

1/4 cup water, + more as needed 1 tbsp. at a time

Chocolate Drizzle

1/4 cup coconut oil

1/4 cup cacao powder

2 tbsp. maple syrup or honey

Place the cashews for the filling in a heat proof bowl. Cover with boiling water and let soak, covered for 30 minutes to 1 hour.

Preheat the oven to 150C / 300F and prepare your rose silicone mold, rubbing the inside with a little coconut oil. Alternatively you can use muffin or cake pans.

Peel the bananas and add them to a large mixing bowl. Use a potato masher or the back of a fork to mash them. When you have a mostly smooth mixture, add the flours, coconut sugar, spices, and salt to the bowl. Use a spatula to mix well.

Add the remaining ingredients to the mixing bowl and stir to combine. You are looking for a cake bater (slightly dryer) consistency.

Bake for 20 - 25 minutes, until golden browned. Remove the cakes from the oven and let rest in the pan 10 - 15 minutes, until slightly cooled.

To make the cashew cream icing - drain the cashews and add them to a food processor or blender. Add the remaining ingredients and mix on medium-high speed until smooth. Adjust the consistency by adding more water 1 tbsp. at a time. Set aside.

Use a spatula to spread the frosting on the tops of the roses.

Sprinkle with cinnamon. Drizzle with the chocolate mixture, maple syrup or honey.

To make the chocolate drizzle - add all ingredients to a mixing bowl and stir to combine. Place in the fridge 5 - 10 minutes to thicken slightly, then remove and stir again. Continue the cooling/stirring process until your desired consistency is reached for a chocolate drizzle or spread.

Serve and enjoy! Store 1 - 2 days in the fridge.

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