When I first tried to make raw cheesecake it was an epic fail. I didn't want to waste the ingredients so I used them in this cake so I thought of calling it the epic fail cake, but it was close to Anzac Day and I thought Anzac cake was a better name and it's actually a good way to remember our Anzacs by making a tasty cake to remember them by.
Ingredients 180 grams of Nuttelex (plant based spread)
3/4 cups of coconut palm sugar
1/4 cup almond milk
2 cups self raising flour
1/2 cup frozen mixed berries
1/4 cup coconut oil
1/4 cup almonds and walnuts
Slivered almonds for on top
Preheat oven to 180 degrees celsius.
The way I made the raw cheesecake isn't important all I do now is add my nuts to a processor with coconut oil and berries and process for 1-2 minutes.
Next cream the Nuttelex and coconut palm sugar.
Add in eggs one at a time.
When eggs are incorporated add in flour.
Next slowly add in milk.
Add in the berries and nut mix and stir with a spatulas just to mix through.
Pour mixture into a lined loaf tin and sprinkle slivered almonds on top.
Bake for one hour.
After one hour check with a skewer and if it comes out clean it's ready.