Recipe by Charlotte Roberts
Tip: Cooking Mode
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Cooking method:
Food Processor
- Prep Time: 10 mins
- Total time: 1h 20 mins
- Skill Easy
- Serves 6 people
Strawberry & Lime Loaf Cake
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Nuts
Ingredients
For the cake
- 200g caster sugar
- 100ml light olive oil
- 160ml oat milk mixed with 1 tbsp apple cider vinegar
- Zest two fresh limes
- 30ml freshly squeezed lime juice
- 250g self raising flour
- 1 tsp baking powder
- 1/2 tsp bicarb
- Pinch salt
- Dash vanilla extract
- 100g chopped fresh strawberries
For the frosting
- 140g cashew nuts
- 80ml agave nectar or maple syrup (can add more to taste)
- 2 tbsp coconut oil
- 4 tbsp cacao powder
- coconut milk as needed
Cooking mode
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Method
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Step 1
Preheat your oven to 180c and line a loaf pan with baking powder.
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Step 2
Pour your sugar and olive oil into your Ninja Kitchen food processor and pulse to combine. Then, add in the milk mixture, lime juice and vanilla whilst continuing to mix.
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Step 3
Pour the wet mixture into a large mixing bowl and fold through the dry ingredients to create a smooth cake batter. Gently stir in the chopped strawberries.
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Step 4
Transfer this into your loaf tin and place into your preheated oven for 45-50 minutes, until cooked through. Once you can pierce your loaf with a skewer and this appears clean, your cake is ready.
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Step 5
Leave the loaf to cool for at least 30 minutes whilst you prepare the frosting.
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Step 6
Using your Ninja Kitchen food processor, blitz together all of the ingredients for the cashew frosting and blend this until you’re left with an ultra smooth and creamy consistency. Gradually add in the coconut milk to help thin out the cashew cream as you blend.
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Step 7
Spread the frosting over your cooled cake and top with fresh fruit if you desire!
