¼ Cup Coconut Oil (or Vegetable Oil)
1 Cup Unsweetened Almond Milk
½ Lemon, Juiced
8 Tbsp Maple Syrup
1 Tsp Vanilla Extract
¼ Tsp Ground Ginger
1 Tsp Mixed Spice (or mix nutmeg, cinnamon and cloves)
Pinch of Salt
3.5 Ounces of Purple Carrots, Grated
¼ Cup Walnuts, Roughly Chopped
⅓ Cup Raisins
2 Tbsp Desiccated Coconut
1 ¼ Ground Almonds (Almond Meal)
1 ¼ Cup Gluten-Free Flour Blend
2 Tsp Heaps of Baking Powder
¼ Tsp Baking Soda
For the Carrot Crisps:
Purple Carrots, Sliced
For the Frosting:
14 Ounces of Full-Fat Coconut Milk
½ Lemon, Juiced
2 Tbsp Maple Syrup
½ Tsp Vanilla Extract
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
1. Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
2. Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, ginger, mixed spice, salt, grated carrot, walnuts, raisins, desiccated coconut and ground almonds.
3. Sift in the flour, baking powder and bicarbonate of soda
Mix well, adding a tiny splash more milk if it's looking too dry.
4. Transfer mixture between two small greased baking tins lined with baking paper (I used two 7inch/18cm baking tins).
5. Bake in oven for 15-20 minutes until golden brown and an inserted skewer comes out clean.
6. Once out the oven, immediately remove cakes from baking tins and transfer onto a wire rack to cool.
For the carrot crisps (optional):
1. Lay out the purple carrot slices on a baking tray and bake in oven for around 10 minutes until the edges have shrivelled up - be careful to make sure they don’t burn!
For the frosting:
1. You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!
2. Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
3. Place the thick, creamy part into a bowl
4. Add the lemon juice, maple syrup and vanilla extract
5. Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
1. Once the sponges have cooled completely, place one sponge on a large plate or cake stand, and cover with half of the frosting
2. Place other sponge on top and use remaining frosting to cover the top
3. Decorate with the purple carrot slices, if desired
Best when fresh, but keeps well covered in the fridge for up to a few days.
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