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Pumpkin & Mocha Icebox Cakes

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Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 2
Author: Shashi

Ingredients

  • FOR THE GLUTEN FREE CAKES:
  • 1/2 cup pure pumpkin puree
  • 4 tablespoons coconut sugar
  • 3 tablespoons coconut flour
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon baking powder
  • 4 tablespoons coconut milk.
  • FOR THE MOCHA COCONUT WHIPPED CREAM
  • 1/2 cup coconut milk
  • 1 teaspoon instant coffee powder
  • 1 teaspoon cocoa powder
  • 2 teaspoons coconut sugar
  • Chocolate shavings optional

Instructions

  • I started off by making my cakes in 2 individual trays by mixing: 1/2 cup pure pumpkin puree, 4 tablespoons coconut sugar, 3 tablespoons coconut flour, 1 egg, 1/4 teaspoon salt, 1/2 teaspoon pumpkin spice, 1/2 teaspoon baking powder and 4 tablespoons coconut milk.
  • • I popped these into an oven that had been preheated to 350 and let them bake for 20 minutes.
  • • Then I let them cool
  • • As they were cooling, I whipped up some mocha coconut cream by using an electric mixer to mix 1/2 cup coconut milk, 1 teaspoon instant coffee powder, 1 teaspoon cocoa powder and 2 teaspoons coconut sugar. I placed the mocha coconut cream in the fridge till needed.
  • To assemble the mini Pumpkin & Mocha Icebox Cakes:
  • • I scooped a layer of So Delicious Dairy Free® Coconut Vanilla Bean onto the pumpkin cake and popped this into the freezer for about 15 minutes
  • • Then I topped that with a layer of So Delicious Dairy Free® Almond Milk Mocha Almond Fudge and spooned the Mocha Coconut Cream onto the top of this layer and let it chill for about 20 minutes. Top with chocolate shavings if you like and enjoy.
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