Serves 5-6 (Made as a ½ Cake, with one 20cm cake tin)
Ingredients
For the Cake
- 150g Buckwheat Flour (or GF Plain Flour)
- ½ tsp Bicarb of Soda
- 2 tsp GF Baking Powder
- 75g Ground Almonds
- 150g Coconut Sugar
- 94g Carrot, grated
- 37.5g Raisins
- 225ml Almond Milk
- 37.5g Coconut oil, melted
- 1 ½ tsp Ground Cinnamon
- 1 ½ tsp All Spice
- 50g Chopped Walnuts
For the Icing
- 114g Cashews, soaked overnight (or for at least 4 hours, then drained
- 2 Tbsp Maple syrup
- 10ml Almond Milk (only if needed)
- ½ tsp Ground Cinnamon
To Serve
20g Walnuts, Toasted and Chopped.
Method
- Preheat the oven to 200C (180C fan). Line 1x20cm cake tin with baking parchment
- In a large bowl, mix together the flour, bicarb, baking powder, ground almonds, coconut sugar, ground cinnamon and all spice, stirring well to remove any lumps. Once combined, add the carrots, raisins, almond milk, walnuts and coconut oil and stir again until a batter has formed.
- Pour the batter into the lined tin and bake for 35-40mins ( 30 mins uncovered, 35 mins covered) , until well risen and a knife inserted in the centre comes out clean – if it doesn’t, place the tins back in the oven for 5 mins more. Once ready, remove and leave the cakes to cool in their tins until room temperature, about 1-2 hours.
- While the cake cool, make the icing. Place the drained cashews in a food processor with the maple syrup and blitz until smooth, about 10-15 mins – it should be thick enough to hold its shape, but thin enough to smooth over a cake. Add a splash of the almond milk if it gets too thick.
- Remove the cooled cake from the tin and cut the cake in half so you have 2 semi-circles. Spread ½ the icing on one semi-circle to make the cake filling and then sandwich this by placing the other cake semi-circle on top. Smooth the other half of the icing over the top, then scatter to top the toasted, chopped walnuts, if using, and serve.
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