Spiced Carrot Cake with cashew cream icing (dairy free, wheat free)

Kids parties have a reputation for being fuelled by high sugar, process foods- but not at our house. For his first birthday our little guy had a raw vegan cashew cheese cake, for his second birthday he had a beetroot cashew cheese cake with avocado icing and for this birthday he requested ‘a spice cake’.

The recipe for what i created is provided below and is an adaption of a Donna Hay carrot cake recipe. The icing is a cashew cream and recipe for this also provided below.

I made two of the spice cakes, and cut them up and layered them with the cashew cream, but the recipe below will make one spice cake with enough cashew icing to do a thick top coat or thinner all around cover for the cake

If you want to make the cake tower that I made, the icing will need to sit in the fridge until its hardened a little and you’ll have to move quickly before the coconut oil in the icing starts to warm up. I did the tower and then quickly inserted 4 trimmed bamboo skewers through the cake to keep it upright while it set in the fridge and just removed the skewers as I was serving the cake at the party. I had to get it all ready before hand, but the best option would be to make the cake and then ice it just prior to serving it to your guests, or ice the cake and leave it in the fridge until you are ready to serve it.

Spice cake with cashew cream

Spice cake Ingredients

2 1/2 cups of coarsely grated carrot
1/2 cup sultanas
1/2 cup walnuts roughly chopped
1 heaped tsp cinnamon powder
1/2- 1 nutmeg ‘nut’ crushed in mortar and pestle
2cm cube of fresh ginger finely grated
the seeds of 5 cardamon pods crushed in mortar and pestle (presumably with the nutmeg!)
3 eggs (or 2 eggs and 1/4 cup chia seeds and 1/4 cup water)
3/4 cup cold pressed olive oil
3/4 cup coconut sugar
1 1/2 cups of wholemeal spelt flour
1 1/2 tsp baking powder
1 tsp bicard soda

Cashew cream ingredients

1 1/2 cashews soaked for at least 4 hours
1/3 cup of lemon juice
1/3 cup maple syrup
1/3 cup coconut oil
pinch of salt
1 tsp vanilla extract

Cake method

  1. Preheat fan forced oven to 180 degrees celsius and cut out a round of baking paper to line the base of a 20cm round springform cake tin and cover the sides with butter or oil to prevent sticking
  2. Combine all ingredients in a bowl and stir well until everything is combined. The mixture should be runny enough to pour into the baking tin, if not, add a little water to loosen up the batter
  3. Pour mixture into prepared cake tin
  4. Bake for 50-60 minutes or until an inserted skewer comes out clean
  5. Once cake is baked, remove from tin immediately and remove baking paper from the base and allow to completely cool before icing

Cashew cream method

wazz together in a high speed blender until smooth and allow to sit in fridge until you are ready to ice the cake. If its too firm to use once removed from the fridge, let it sit on the bench till it softens just enough to use it. The coconut oil is what holds this together, so if its warm in the icing can melt.

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