Frozen Yoghurt Collagen Cake


Afternoon lazing, complimented by the most stunning cake you have probably ever seen. Designed to give you the natural boost your body is craving with adaptogens for glowing skin and probiotics to fuel good gut health. We won’t judge if you skip dinner and eat the whole cake instead.

Keep Well Recipes from the Sunny Coast, Australia.


Base Ingredients
1 cup macadamias
1 cup raw cashews
1 tsp pure vanilla bean paste
1 cup shredded coconut
5 medjool dates

Filling Ingredients
1 ½ cups raw cashews, pre-soaked in water for at least 2hrs
500mL COYO Strawberry Frozen Yoghurt
¼ cup maple syrup
3-4 tsp Vegan Collagen powder, we use Imbibe

Topping Ingredients
2 tsp Velvet Latte powder, we use Nutra Organics
1 tsp Golden Latte powder, we use Nutra Organics
Edible flowers



  1. Grease a spring form cake tin with oil. 
  2. Place all of the base ingredients into a food processor and blend to form a dough. Press the dough into the bottom of cake tin and set aside in the freezer. 
  3. Place all of the filing ingredients in a food processor and blend on high until a smooth paste forms. 
  4. Remove base tin from freezer and pour in filling mixture, smoothing out with a spatula. Return to freezer until set, approximately 3 hours. 
  5. Remove from freezer and using a small sifter, dust with adaptogen powders, we use Velvet Latte and Golden Latte, then decorate with edible flowers. 
  6. Allow to thaw for a few minutes before serving, and return to freezer if any remains.