Desserts, RECIPES

Coffee Pecan Cake

INGREDIENTS

PECAN CAKE


Dry ingredients

  • 1½ cups all purpose flour
  • 1 cup finely ground pecans
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¾ cup icing sugar
  • 1/2 cup chopped pecans to decorate

Wet ingredients

  • ¾ cup + 1 tbsp of almond milk
  • ¼ cup espresso
  • ¼ cup melted coconut oil

COFFEE FROSTING

  • ¼ cup maple syrup
  • 1 tsp vanilla
  • ¼ cup espresso
  • 1½ cups raw cashews, soaked in boiling water for 20 min

INSTRUCTIONS

CAKE

  1. Set the oven at 355° F. Grease a loaf pan with neutral spray oil.
  2. Sift the flour into a large bowl, add the remaining dry ingredients: ground pecans, baking soda, baking powder and icing sugar. Mix everything well.
  3. Add all the wet ingredients and fold them gently into the dry ingredients until texture is smooth.
  4. Fill the pan with the batter and place in the preheated oven for approximately 30-35 minutes, until a cake tester comes out clean.
  5. Let the cake cool down completely before removing it from the pan, you can now ice it and top it with chopped pecans.

COFFEE FROSTING

Put maple syrup, vanilla extract and espresso at the bottom of a blender. Add approximately one quarter of the drained cashews and blend until super smooth then add another quarter of cashews, blend and so on.

Enjoy !!!

Cristina for Peas and Peace 🙂

Desserts, RECIPES

No bake coffee & cashew mousse cake

CRUST

200 gr almonds
30 gr shredded coconut
8 pitted dates

FILLING

400 gr soaked cashews (up to 12 hours) *Note 200 gr when dry
160 gr oat milk
160 gr maple syrup
1 tbsp cacao powder
2 shots of espresso

Add almonds & shredded coconut into a food processor and pulse until fine texture, add the dates and mix again.

Press the crust into an 8 inch springform pan and set aside.

Drain and wash the cashews and blend well along with the other filling ingredients. Pour the filling into the cake pan and freeze for 6 hours or overnight.

Decorate with your favorite toppings, could be a chocolate drizzle, berries, crushed roasted cashews or simply as is

Keep cake in the freezer, remove 15 minutes before serving

Delicious !

Cristina for Peas & Peace