Jun 4, 2018

Creamy Ginger Kiwi Cakes

Serves 3,



1 cup almond flour,
1/2 cup coconut flour,
3 tablespoon organic cold press coconut oil,
1 teaspoon vanilla extract,
4 double size medjool dates,
1 teaspoon ground cardamom

Fruit layer:

9 organic kiwi,
1 lime juice,
1/2 teaspoon ginger powder,
2 tablespoon maple syrup,
2 tablespoon melted cacao oil,
1 teaspoon agar powder,
1/2 teaspoon spirulina powder

Top layer:

1 peeled ripe avocado,
2 tablespoon lime juice,
2 tablespoon maple syrup,
3 tablespoon cacao oil


1. Place all crust ingredients in a food processor, mix on high speed until completely smooth mixture.

2. Transfer dough in a round cake mold. Press down with fingers to firmly place the crust into pan. Set aside as you make your filling.

3.  Next add in peeled kiwi slices, lime juice, spirulina powder and coconut oil. Blend until creamy. you may have to scrape down the sides a few times. Just keep blending until it is nice and smooth.

4. Once kiwi filling is blended, begin scooping your filling into your cake pans. Fill them to the top.  Place into freezer while making top layer.

5. Place avocado, lime juice, maple syrup and cacao oil into the food processor mix on high speed until creamy smooth!

6. Pour mixture over the cakes and decorate with your favorite fruits.

7. Set the kiwi cream cakes into your freezer to set for a few hours before removing from pan.


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