Recipes

Birthday Cake

  • Dessert
  • 1hr 30m
  • x4 to 6

1

Preheat oven to 180 ºC.

2

Combine all wet ingredients (bananas, maple syrup, eggs, vanilla bean paste and coconut oil) in a bowl.

3

Combine remaining dry ingredients (almond meal, whole wheat flour, flax meal, desiccated coconut and cinnamon) in a different bowl.

4

Mix wet and dry ingredients.

5

Pour in the mould.

6

Bake for 40 minutes.

7

Add dates to food processor. Process until a smooth paste forms.

8

Add remaining ingredients to the food processor. Process until smooth and creamy.

9

Soak cashews for 2 hours in warm water. Add cashews to the food processor.

10

Add coconut milk, maple syrup and vanilla bean paste.

11

Process until smooth and creamy. Divide the mixture into 3 parts.

12

Add blueberries to color the cashew cream.

13

Spread the chocolate ganache between the layers.

14

Spread all of the blueberry cream over the cake.

15

Keep covered in the fridge until ready to serve.

Ingredients

  • 150 g almond meal
  • 200 g whole wheat flour
  • 25 g flax meal
  • 25 g vanilla bean paste
  • 30 g dessicated coconut
  • 3 g cinnamon
  • 3 mashed bananas
  • 3 eggs
  • 80 g maple syrup
  • 50ml coconut oil
Chocolate ganache:
  • 7-8 dates
  • 2-3 avocados
  • 6 g cocoa powder
  • 50 g coconut milk
Blueberry cream:
  • 300 g raw cashews (soaked overnight)
  • 50 g coconut milk
  • 5 g vanilla bean paste
  • 60 g maple syrup
  • 30 frozen blueberries (mashed)

Benefits

  • Aim
  • Power
  • Strength
APPROVED BY NUTRITIONISTS OF FC BARCELONA APPROVED BY NUTRITIONISTS OF FC BARCELONA