|
CAKE RECIPE 3/4 cup olive oil
1/2 unsweetened apple sauce
1 cup oat milk
2 tablespoons lemon juice
Zest of 1 lemon
1 1/2 cup coconut sugar
1 tablespoon Reishi
2 cups all-purpose flour (I used Bob’s Red Mill gluten free)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sea salt
|
|
FROSTING RECIPE 1 cup raw cashew (soaked + drained)
1/2 cup coconut cream
2 teaspoons Lions Mane
2 tablespoons agave
Zest of 1 lemon
1/2 teaspoon vanilla extract
Pinch of sea salt
|
|
METHOD Preheat oven to 350 and grease (with a little coconut oil) a 9 inch springform pie pan. Fist whisk together olive oil, apple sauce, oat milk, lemon juice, zest, coconut sugar + Reishi. Set aside. In another bowl whisk the flour, baking powder, baking soda and sea salt. Fold the dry ingredients into the wet. Once THOROUGHLY mixed, pour into the pie pan and bake for 45-60 minutes.
While baking, blend the cashew, coconut cream, lions mane, agave, zest, vanilla and salt. Blend until VERY smooth. Refrigerate for an hour.
Once the Cake is fully cooled and the frosting is thickened in the fridge, frost the cake and decorate! I topped with fresh fig, sliced lemon and dried mulberry.
|
