After making delicious non-dairy Almond Mylk for your kids, surprise them with a beautiful cake from the left-over pulp. This is fun and easy and contains no gluten, dairy, sugar or heating.
Ingredients:
Cake:
- 2 cups almond milk pulp (view Dairy-Free Almond Milk recipe here)
- 4 cups strawberries – sliced
- 1/2 cup liquid honey or agave nectar
Lemon-Lime Cream Filling:
- 2 ripe avocados or 1 cup raw cashew nuts
- 1/3 cup honey or agave
- 1 lemon or 2 limes
Steps/Methods:
Cake:
- Mix the Almond pulp and honey. Take a bowl the size you would like for your cake and line it with plastic wrap, or better yet, cheesecloth.
- Place strawberries around the inside of your bowl side by side on top of the plastic wrap or cheesecloth. Drizzle a little sweetener over the berries.
- Take half of the pulp mixture and press it onto the 1st layer of berries. Repeat.
- Press everything in tight leaving a space for the filling. Set aside.
Filling:
- Process filling ingredients in a mini-food processor until smooth and creamy.
- Scoop filling into the berry bowl. If you have a lovely plate, platter or cake stand, bring it close to the bowl- you know what comes next- that’s right, you have to flip it over onto the serving dish (the platter or cake stand). You can do this. Take a big breath, and carefully but swiftly invert the bowl onto the platter (hopefully in the centre) in one smooth motion. Remove the bowl. Remove the wrap.
- Decorate with shredded coconut, berries, and/or fresh flowers. VOILA!
Additional Tips:
Cake:
- 2 cups almond milk pulp (view Dairy-Free Almond Milk recipe here)
- 4 cups strawberries – sliced
- 1/2 cup liquid honey or agave nectar
Lemon-Lime Cream Filling:
- 2 ripe avocados or 1 cup raw cashew nuts
- 1/3 cup honey or agave
- 1 lemon or 2 limes
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