Easy Nicecream Cake with Oreo and Fruit Topping
Ingredients
Base
- 2 packs Oreos
- 110g dried Morello cherries
- 40g vegan butter
Niccream
- 4 frozen bananas
- 3 tbsp nut butter
- 3 tbsp agave syrup
- 3 tbsp cacao powder
- 120ml plant milk
Topping
- 400g frozen cherries and blueberries
- A dash of water
Preparation
Base
Put the Oreos, cherries and melted butter in a food processor and whizz up until you have fine crumbs.
Press into the base of a lined, loose bottomed, 20cm cake tin. You can also use small circular moulds for smaller cakes in which case set them on a baking sheet on a tray.
Niccream
Chop the bananas.
Add them to a blender along with the nut butter, agave syrup, cacao powder and plant milk.
Blend until smooth. You may have to help your machine along by scraping down the sides from time to time.
Once smooth, spoon on top of the base and smooth the top.
Transfer to the freezer and freeze until firm.
Topping
Place the cherries and blueberries into a small pan with a dash of water and cook on a medium heat until they are all defrosted and tender.
Chill in the fridge until needed.
Add the topping to the cake just before serving or serve on the side.
