Who doesn’t love a cup of tea and a slice of cake? This entirely plant-based and gluten free cake is one that will impress! The flavour is rich and moreish, and the frosting is so creamy.
Combine the flaxseed with the water and allow to thicken.
Step 3
Add the coconut oil or vegan margarine to a mixing bowl along with the coconut sugar. Whisk together using either an electric whisk or in a food processor until creamed together.
Step 4
Add the maple syrup, soya milk, flaxseed mixture and coffee to the bowl and whisk again until combined.
Step 5
Sift the flour into a mixing bowl along with the xanthan gum and pinch of salt.
Step 6
Slowly mix in the wet mixture until well combined.
Step 7
Grease two cake tins and pour the cake batter into each cake tin evenly.
Step 8
Bake in the oven for 22-25 minutes or until golden brown on top and a knife comes out clean when poked in the centre.
Step 9
Allow the cakes to cool completely before removing from the cake tins and adding the frosting.
Step 10
To make the frosting, simply drain the cashews and blend in your food processor with the coconut yogurt, maple syrup and coffee until creamy and well combined.
Step 11
Spread the frosting on top of one cake, then place the other cake on top. Add the remaining frosting to the top of the cake and place the walnut halves around the outside.
Add the coconut oil or vegan margarine to a mixing bowl along with the coconut sugar. Whisk together using either an electric whisk or in a food processor until creamed together.
To make the frosting, simply drain the cashews and blend in your food processor with the coconut yogurt, maple syrup and coffee until creamy and well combined.
Spread the frosting on top of one cake, then place the other cake on top. Add the remaining frosting to the top of the cake and place the walnut halves around the outside.
