- \n
- Nuts: I used a combination of walnuts<\/a> and pecans<\/a> but you can use only walnuts , only pecans or sunflower<\/a> & pumpkin seeds<\/a> if you have a nut allergy. <\/span><\/li>\n
- Fruit: I used dried pineapple<\/a> and dried date<\/a> pieces but you can use raisins<\/a> or canned pineapple pieces.<\/span><\/li>\n
- Frosting: I did a cashew base cream cheese frosting<\/a> with coconut yoghurt<\/a> to give it that tanginess, lemon zest for flavour and passion fruit pulp for acidity . You can also do a regular cashew frosting with coconut milk or a buttercream with coconut cream<\/a> or coconut whip.<\/span><\/li>\n<\/ul>\n
If you try out this recipe , let me know how it goes . Leave a comment and tag the photo #thegoodroots on instagram or tag me @thegoodroots<\/a> .<\/span><\/p>\n
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/IMG_8289-225x300.jpg\")
<\/em><\/p>\nPrep Time: 20 minutes<\/span><\/em><\/p>\n
Cook Time : 45 minutes<\/span><\/em><\/p>\n
Servings : 12 slices<\/span><\/em><\/p>\n
Cuisine : gluten-free, vegan<\/span><\/em><\/p>\n
Freezer friendly : 3 weeks<\/span><\/em><\/p>\n
Fresh for : 3-4 days<\/span><\/em><\/p>\n
INGREDIENTS:\u00a0<\/b><\/em><\/h1>\n
CAKE:<\/strong><\/em><\/h2>\n
Bowl 1: <\/span><\/em><\/p>\n
- \n
- 3 Tbsps groud flaxseeds<\/a> + \u00a0\u00bd cup water<\/span><\/li>\n
- \u00bc cup agave<\/a> (maple syrup<\/a> or honey<\/a>)<\/span><\/li>\n
- 1\/3 cup coconut oil<\/a>, melted ( sub any neutral oil)<\/span><\/li>\n
- \u00bd cup coconut sugar<\/a> ( sub brown sugar<\/a>)<\/span><\/li>\n<\/ul>\n
Bowl 2:<\/span><\/em><\/p>\n
- \n
- 1 \u00bd cups almond flour<\/a><\/span><\/li>\n
- 1 \u00bd cups gluten-free flour <\/a><\/span><\/li>\n
- 1 \u00bd tsps baking powder<\/a><\/span><\/li>\n
- 1 \u00bd tsps baking soda<\/span><\/li>\n
- \u00be tsp salt<\/span><\/li>\n
- \u00bc cup coconut sugar ( sub cane sugar<\/a>)<\/span><\/li>\n
- 1 Tbsp cinnamon<\/a><\/span><\/li>\n
- 1\/8 tsp nutmeg<\/a> (optional)<\/span><\/li>\n
- \u00bc tsp cloves<\/a> (optional)<\/span><\/li>\n
- \u00bc tsp cardamom<\/a> (optional)<\/span><\/li>\n
- \u00bd cup walnuts, chopped & lightly roasted<\/span><\/li>\n
- \u00bc cup pecans , chopped & lightly roasted<\/span><\/li>\n
- \u00bd \u00a0cup dried pineapple, chopped (optional) <\/span><\/li>\n
- \u00bc cup dried date pieces (optional) (sub raisins)<\/span><\/li>\n
- 1 cup unsweetened apple sauce <\/span><\/li>\n
- 1 \u00bd cup grated carrot, loosely packed <\/span><\/li>\n
- 3\/4 cup almond milk<\/a><\/span><\/li>\n<\/ul>\n
FROSTING:\u00a0<\/em><\/strong><\/h2>\n
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/IMG_8475-198x300.jpg\")
<\/p>\n- \n
- 1 \u00bd cup raw cashews,<\/a> soaked in hot water for 1 hour<\/span><\/li>\n
- 1 Tbsp lemon zest <\/span><\/li>\n
- 6 Tbsps passion fruit , adds acidity ( sub 3 Tbsps lemon juice<\/a> )<\/span><\/li>\n
- 4 Tbsps agave (maple syrup or honey if not vegan)<\/span><\/li>\n
- \u00bc cup coconut oil, melted \u00a0 \u00a0\u00a0(adds richness & thickens when sets)<\/span><\/li>\n
- Pinch of salt <\/span><\/li>\n
- 2\/3 cup coconut yoghurt \u00a0( sub \u00bd cup coconut cream )<\/span><\/li>\n
- 1 tsp vanilla extract<\/a><\/span><\/li>\n
- 1 \u00bd tsp apple cider vinegar<\/a> ( tangier frosting)<\/span><\/li>\n<\/ul>\n
Method: <\/b><\/em><\/h1>\n
- \n
- Roast chopped nuts in 180 <\/span>\u2103<\/span> oven until light golden colour and fragrant. Soak cashews in hot water for 1 hour. Spray or butter and lightly dust with gluten-free flour either 3 round 15 cm cake tins or 2 cake tins of 20 cm. Shake out the excess flour and set aside.<\/span><\/li>\n
- Bowl 1 : <\/b>In a large mixing bowl prepare the flax eggs and then add the rest of the ingredients listed under bowl 1 and whisk \u00a0with a hand mixer for 2 minutes until combined and a little lighter.<\/span><\/li>\n
- Bowl 2: <\/b>Whisk the flours, baking powder, baking soda, salt, sugar and spices together. Then add the grated carrot, roasted nuts , apple sauce and dried fruit but don\u2019t mix in yet. <\/span><\/li>\n
- Slowly start to incorporate the contents of bowl 1 into bowl 2 by mixing in a 1\/3 cup of bowl 1 into bowl 2 until everything is combined. <\/span><\/li>\n
- Then add \u00a03\/4 cup almond milk and more (1\/4 cup extra) if still too thick. Cake mixture should be thick but still pourable. <\/span><\/li>\n
- Divide evenly among cake tins. Bake for 45 \u2013 50 minutes until golden brown and fork comes out clean. Note that the size of the pan used will vary the baking time. \u00a0Begin with frosting.<\/span><\/li>\n
- Blend all the ingredients for the frosting except passion fruit \u00a0in the blender until smooth. Then mix the passion fruit in by hand. Transfer the frosting into a container and let it thicken up in the fridge until it is time to frost the cake.<\/span>
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/IMG_8474-300x198.jpg\")
<\/li>\n- Remove from oven and let cool down for 15 minutes before running a knife on the sides of the tin and then gently taking the cake out of the tin and placing it on a cooling rack to cool down completely. <\/span><\/li>\n
- Once cooled you can start to frost. Note that if using coconut yoghurt or coconut whip to frost the cake needs to be stored in the refrigerator and taken out 10 minutes before serving.<\/span><\/li>\n<\/ol>\n
![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/IMG_8477-198x300.jpg\")
<\/p>\nNOTES: \u00a0<\/em><\/b><\/p>\n
- \n
- I used the gluten-free flour from Woolworths as it\u2019s the only one I like. <\/span><\/em><\/li>\n
- I used coconut sugar but brown sugar and cane sugar do provide an even better texture (light and fluffy) for the cake. <\/span><\/em><\/li>\n
- If nut-free substitute the almond milk for any other milk , almond flour with sunflower seed flour, oat flour or more gluten-free flour.<\/span><\/em><\/li>\n<\/ul>\n
Malva Pudding: A Gluten-Free Vegan Take on a South African Favourite<\/a><\/p><\/blockquote>\n
- I used coconut sugar but brown sugar and cane sugar do provide an even better texture (light and fluffy) for the cake. <\/span><\/em><\/li>\n
- Bowl 1 : <\/b>In a large mixing bowl prepare the flax eggs and then add the rest of the ingredients listed under bowl 1 and whisk \u00a0with a hand mixer for 2 minutes until combined and a little lighter.<\/span><\/li>\n
- 1 Tbsp lemon zest <\/span><\/li>\n
- 1 \u00bd cups gluten-free flour <\/a><\/span><\/li>\n
- \u00bc cup agave<\/a> (maple syrup<\/a> or honey<\/a>)<\/span><\/li>\n
- Fruit: I used dried pineapple<\/a> and dried date<\/a> pieces but you can use raisins<\/a> or canned pineapple pieces.<\/span><\/li>\n