This cake is healthy af. Also, it's made in 15 minutes (plus 6 hours of soaking your cashews, but you can chill while they soak)
Soak the cashews for a minimum of 6 hours and drain.
Take the seeds out of the vanilla pods and blend the cashews with the rest of the frosting ingredients.
Keep in the fridge while you make the cake.
To make the cake, simply grind the ingredients (taking out the vanilla from the pod) in a food processor.
If you feel like it's too liquid add some ground almonds.
Use a large cookie cutter to make the first layer of the cake. It should come out of the mold easily
Add a very thick layer of cashew frosting on top. Don't worry about it going overboard.
Add a second layer of cake.
Then add a second layer of frosting.
Now use the rest of the frosting to cover the whole cake
You are going to have leftover frosting. Keep it.
Add some grated carrot on top and the most important, grated lime peel.
Then add some pecans to decorate and because they taste like thanksgiving.
Serve a small slice (it's very very filling) with a dollop of frosting on the side, because everyone would love more frosting on the cake.
I use leftover grated carrot from my slow juicer, but if you don't have, grate the carrots but make sure to adjust the quantities of dry ingredients in case it's too wet.
I use unsweetened almond mylk, but you can use your preferred plant-based mylk for both the frosting and the cake. Just make sure to adjust sweeteners accordingly.
I love that this cake has a lot of texture, but if it's too chunky for you, replace the almonds for almond flour or grind more time.