The either good or bad thing about making recipes, is taste testing. Sometimes you might make something and it will be a complete fail, and others, it is so damn delicious you end up eating most of it. Case in point: I made this cake on a Saturday, set it in the freezer overnight, then took a photo the next morning at around 9:30am. Then came the tasting stage. I just cut a wee slice to try it, then next minute, I had eaten around 1/4 of the whole thing. Before 10 am in the morning! Now, if that isn't a recommendation, I don't know what is! The good thing about it though is that it only makes a small cake, so hopefully it will refrain me/you from getting carried away! Plus, you know, it is vegan, gf, refined sugar free, oil free, full of protein and probiotics (if you use coyo anyway!).

Makes one small 10cm cake.

Prep: 15 minutes, freezing: 6-8 hours.

Serves 4 - 6.

You will need:

For the base:

1/2 cup walnuts
2 tbsp desiccated coconut
1 tbsp maple syrup
1 tbsp coconut butter
1/2 tbsp cacao power

For the filling:

1/2 cup soaked cashews
1 tbsp coconut butter
2 tbsp cacao powder
2 tbsp maple syrup
1/4 cup coconut yogurt or cream*
zest of 1/2 an orange (approx. 2 tbsp)
2 tbsp orange juice

Method:

1. Blitz the walnuts in a food processor/high speed blender until crumbly. Add rest of the ingredients until combined, then press into a small lined springform tin, around 10 cm in diameter.
2. For the filling, add all the ingredients in a high-speed blender until smooth, pour on top of base, cover in plastic wrap and place in the freezer for at least 6 hours. Serve!

* I use my own homemade coconut yogurt. I simply melt a 400 ml can of coconut cream (water discarded) on low heat until smooth and warm, take off heat and stir in the contents of a vegan probiotic tablet. Then I pour it into a sterilized ball jar, seal it, and place in the oven at 40 degrees Celsius for 20-24 hours, then place in the fridge to set. Easy!