Ingredients

For the flax egg

  • 1 tbsp ground flaxseed
  • 3 tbsp warm water

Dry Ingredients

  • 280g self-raising flour, sifted
  • 150g coconut sugar
  • 1 tsp each of bicarbonate of soda, baking powder and arrowroot, sifted
  • Pinch of Himalayan salt
  • ¼ tsp vanilla powder
  • 2 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • 50g walnuts, roughly chopped
  • 80g sultanas

Wet Ingredients

  • 290ml carrot juice
  • 150ml sunflower oil
  • ¼ tsp rice wine vinegar
  • 1 orange, zested
  • 140g (approx. 1 large) carrot,
    peeled and finely grated
  • 1 tsp fresh ginger, peeled and finely grated

For the buttercream frosting

  • 150g cashews, soaked in water overnight
  • 100ml tinned coconut milk, shaken well before opening
  • 40ml coconut oil, melted
  • 4 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract or paste
  • ¼ tsp lemon zest
  • Pinch of Himalayan salt

To finish

  • 40g walnut halves
  • 1 orange, zested

Method

For the cake

  1. Preheat the oven to 180°c and lightly grease two 20cm sandwich tins with sunflower oil. Line the bases with parchment paper.
  2. Combine the flaxseed with the warm water to make your flax egg then set aside for 10 minutes to thicken.
  3. In an electric stand mixer with a paddle attachment, combine the dry ingredients.
  4. In a separate bowl, combine the wet ingredients including the flax egg. Then add the wet ingredients into the dry ingredients, and mix for 2 minutes to ensure they are well incorporated.
  5. Divide the cake mixture evenly between each prepared tin. Place them onto a baking tray. Bake for 30 minutes in the preheated oven until a toothpick inserted into the centre of the cakes comes out clean. Leave them to cool in the tin for 10 minutes before gently turning out onto a wire rack to cool completely.

For the buttercream frosting

  1. Drain and rinse the cashews, discarding the soaking water. Place them into the blender with all the other ingredients and blitz until the frosting is creamy and smooth.
  2. Spread the frosting on top of the first cake, then place the second cake on top like a sandwich and cover the top with the remaining frosting.

To finish

  1. Decorate your cake with the walnut halves dotted around the edge and orange zest liberally sprinkled over the top. Enjoy.

 

Recipe by Justine Murphy, The mymuybueno Cookbook

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