Gingerbread Cranberry Dream Cake
Crust:⠀
⠀
Gingerbread dough (Used my GF & V gingerbread dough from my Dreamy Season ebook but any gingerbread dough will do)⠀
⠀
Filling:
1 ½ cup cashew nuts, soaked for 30 mins & rinsed⠀
1 cup full fat coconut milk⠀
5 tbsp raw organic honey or maple syrup⠀
1 tsp vanilla extract⠀
½ cup mild flavor coconut oil, melted⠀
⅓ cup cranberries⠀
⠀
On top:
for example gingerbread crumble & cranberries
⠀
Tin: 20 cm / 8 inches⠀
⠀
Crust:⠀
Crease a cake tin with coconut oil. Place a piece of parchment paper onto the bottom of the tin and also slices on the sides. Roll the gingerbread dough into a thin round plate and place it into a tin. Press and mold the sides gently so that the sides are about the same height. Bake for about 10 mins in 175C /350F. Leave a bit soft.⠀
⠀
Filling:⠀
Place all the ingredients, except cranberries in a blender. Blend until smooth. Pour about 1⁄3 of the mixture into the cake tin. Place cranberries into the blender. Blend with the remaining mixture. Spoon the pink filling on top of the white layer. Freeze for 2 hours or until the cake is totally solid. Take out of the freezer and decorate.
