White Chocolate Cake
No oven needed for this wintery white chocolate cake, which is also vegan, dairy-free, egg-free, gluten-free and takes only 20 minutes to make + refrigerated and in the freezer for about 1,5 hours. Perfect for this winter’s celebrations! Top with your favorite berries.
- 1,5 dl gluten-free rolled oats
- 1,5 dl nuts such as pecans and almonds
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- about ¼ tsp salt
- 160 g dairy-free white chocolate
- 1,5 dl Fazer AITO Oat for Whipping
- about 2 dl lingonberries or other berries
- dairy-free white chocolate
Put parchment paper on the bottom and edges of a springform pan or tart pan, about 21 cm in diameter.
Blend crust ingredients until a solid dough forms. Press dough on the bottom of the pan and let set in the refrigerator.
Melt chocolate in a water bath and let cool. Whip Fazer Aito Oat for Whipping. Mix melted chocolate and oat whip together.
Spread mixture on top of crust and let set in the freezer for about an hour.
Decorate cake with berries and white chocolate.
Store cake in the refrigerator for up to 5 days.
Tips: If you don’t like coconut flavor you can use refined (neutral tasting) coconut oil.
If the white chocolate doesn’t melt properly, use about 1-2 tsp coconut oil to help with the melting.