A delicious alternative to carrot cake, and gluten-free and dairy-free too! —Kirsten
8 - 10 people
For the cake:
Coconut oil, melted
Coconut Sugar, or soft light brown sugar
Pecans, plus extra for decorating
Ground Mixed Spice
Ground Green Cardamom
Freshly Grated Nutmeg
For the Cashew Cream Frosting:
Zest of an orange
Unsweetened Almond Milk
In This Recipe
Pre-heat the oven to 150 Celsius / 130 fan / 300 Fahrenheit. Line two non-stick 8″ round cake pans with baking paper.
Place the pecans in a small food processor and blitz until they resemble breadcrumbs. Set aside.
In a bowl whisk together the coconut oil, eggs, honey and sugar.
Add the rest of the ingredients, including the ground pecans, and mix until just combined.
Divide between the cake pans and bake for 30 minutes, or until firm to the touch and a toothpick inserted into the centre comes out clean.
Leave to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
While the cake is cooling, make the frosting. Scoop the cashew butter into a bowl and add the vanilla, maple syrup and orange zest and stir together. Add the milk a little at a time, mixing it in well between each addition, until you get the desired consistency. You may not need it all.
When the cake has cooled, use half the frosting the sandwich the two cakes together and then cover the top with the rest. Decorate with pecan halves.