We are excited to share with you the most fabulous recipe for this Vegan christmas cake, packed full of figs, ginger, walnuts & zesty orange. Wonderfully simple to prepare, this cake is wholesome, naturally sweet and makes a beautiful home made gift.
2 cups spelt flour*
1 cup coconut cream
¼ cup coconut oil, melted
1 cup muscovado sugar
½ cup dried figs, roughly chopped
½ cup dried apricots, roughly chopped
grated zest of 1 orange
½ cup currants
1 cup walnuts
1 tsp baking soda
1 tsp ground ginger
2 tsp pure vanilla extract
1 tsp cinnamon
1 tsp nutmeg
*You could use use buckwheat or rice flour to become gluten free.
Pre heat the oven to 160, and grease a cake tin with coconut oil.
Add all ingredients in to a large mixing bowl, and mix until well combined. The mixture will be quite sticky, don’t worry!
Transfer the mixture to the prepared cake tin, and smooth out evenly.
Bake in the oven for 40 minutes, or until a skewer comes out clean when inserted.
Leave to coo completely.
To make the icing:
Add the following to a high powered blender. ¾ cup cashews, ¼ cup coconut oil, ½ cup coconut cream, 1 tbsp brown rice malt syrup or maple, 1 tsp vanilla extract . Blend until smooth.
Smooth the icing out evenly on top of the cake and then decorate as desired.
Cake will keep for up to 2 weeks without the icing.