Kiddipedia
Nutty, zesty, sweet and chocolatey! Just how you want a Christmas cake to be. You can ice it with custard, chocolate sauce, raspberry sauce…. whatever your festive heart desires. This will be your next go-to guilt-free Christmas cake. Created by Kerry Locatelli (BNat).
Time: 60
Serves: 12
INGREDIENTS
100g Coconut Oil, melted
150g Xylitol
3 Eggs
3 Tbsp Vegan Hunny (Coconut Nectar)
1 Tbsp Orange Zest
1 tsp Vanilla
400g *Christmas Fruit Mince
350g Dark Chocolate, melted
100g Almond Flour
1 Serve Nuzest Smooth Vanilla Clean Lean Protein
100g Blanched Almonds
100g Blanched Hazelnuts
Method
Wisk the melted coconut oil, xylitol and eggs together.
Add the vegan hunny, orange zest, vanilla and fruit mince and mix well.
Add the melted dark chocolate, almond flour and Clean Lean Protein and mix to combine.
Fold in the almonds and hazelnuts and pour into a greased cake tin.
Bake at 160C (140C Fan Forced) for 40 mins.
Allow it to cool before removing from the cake tin.
Dust with icing sugar and enjoy. Also delicious with custard!
* Remember you can make you own Christmas fruit mince!
Thanks to Nuzest
