I was so super excited with the results of my cake baking that I wanted to share this with you. I used pineapple instead of raisins but you could use either or a little of both.
It tasted absolutely scrumptious along with a tall glass of green tea – the leaves are the best in China and given to me as a gift from Kelly’s (my daughter in law) parents. Simply delish and dairy and sugar-free too!Ingredients
I cup whole wheat pastry flour
1 cup chestnut flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
½ teaspoon all-spice
1 teaspoon ground ginger
½ cup coconut oil
2/3 cup maple syrup
2/3 cup soymilk
2 teaspoons vanilla extract
½ teaspoon sea salt
2 cups finely grated carrot
½ cup pineapple crushed
1 cup walnuts toasted and chopped
Preparation
Preheat the oven at 350 degrees.
Sift flour, baking powder, baking soda,
spices and salt into a bowl.
Mix oil, maple syrup, soymilk, and
vanilla extract in a bowl with a whisk.
Add the wet ingredients into the dry
and mix together to form a batter. Add the walnuts, carrots and pineapple and
mix gently.
Pour the batter into 2, 8 inch, oiled cake tins
and bake for 25-30 minutes.
Set aside to cool.
Put some of the orange frosting on top of one layer and place the other layer
on top. Cover top of cake with the rest of the frosting and garnish with toasted walnuts and grated
carrot.
Orange Cashew Cream
Ingredients
2 cups cashews soaked overnight
2 ½ teaspoons orange zest
Juice of a lemon
½ cup almond milk
1/3 cup maple syrup
1 teaspoon vanilla extract
Pinch sea salt
Preparation
Drain the cashews.
Place all the ingredients into a
blender and blend until smooth.