Carrot, apple and orange cake
Prep Cook Serves 15 min 50 min 12–14
240g self-raising flour 2 tsp baking powder ¼ tsp sea salt
1 tsp ground cinnamon ¼ tsp grated nutmeg 170g coconut sugar 125g walnuts, chopped 3 carrots, grated
1 apple, peeled and grated
Zest of 1 orange
1 tsp vanilla extract 1 tbsp cider vinegar 80ml vegetable oil 240ml almond milk 1 tbsp egg replacement (see chocolate fondant recipe opposite)
For the icing 100g cashew nuts, soaked in water for 1 hour 60ml cashew milk
3 tbsp melted coconut oil Juice and zest of ½ orange
3 tbsp maple syrup
1 tsp vanilla extract
Suggested toppings Dried oranges, physalis and walnuts
Heat the oven to 180C (160C fan)/gas 4. Grease and line a loosebottomed 22cm cake tin. Combine all the dry ingredients in a bowl, then stir in the carrots, apple and orange zest. Add the other cake ingredients and stir well to combine.
Pour into the tin and bake for 35 minutes. To check it’s cooked, poke a skewer into the centre – if it comes out clean, it’s cooked; if not, pop it back in the oven for a few more minutes.
Leave to rest and cool slightly, then release from the tin and move to a rack to cool completely.
Meanwhile, make the icing. Drain the nuts, put them in a blender with all the other ingredients and blitz until supersmooth. Scrape into a bowl, cover with clingfilm and chill in the fridge for 20 minutes.
To serve, remove the icing from the fridge and use a palette knife to smooth it over the top of the cake. Top with dried oranges, walnuts and physalis, if using.
Recipes from Vegan 100 and Vegan Christmas, both by Gaz Oakley (Quadrille)