This cake is another case of I-can’t-believe-it’s-vegan. It makes one wonder why on earth you would use butter, eggs, white sugar and white flour when such texture and flavour can be achieved without them! With wholemeal spelt flour, plenty of fruit and minimal amounts of coconut sugar, it’s certainly on the healthy spectrum of the cake scale. Have a second slice…
- 1 cup dried fruit (I used dates, sultanas & raisins)
- 1/4 cup red wine
- 1/4 cup sherry*
- 1/2 cup water
- 1 tsp vanilla extract
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- Grated rind of half an orange
- 2 tbsp ground flax seeds mixed with 4 tbs water & 2 tbs orange juice
- 1/2 banana, mashed
- 1 1/2 cups wholemeal spelt flour
- 1/2 cup white spelt flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ginger powder
- 1/8 tsp clove powder
- 1/4 tsp nutmeg powder
Preheat oven to 190 degrees celsius.
Bring dried fruit, wine, sherry, water and orange rind to a gentle boil and simmer for 30 mins, stirring occasionally. Take off the heat and stir in coconut oil, sugar, vanilla, banana and flax seed mixture.
Combine flours, baking power & soda, and spices in a large bowl. Stir in fruit mixture. Scrape into a 21cm spring form tin and bake for 35 minutes.
*You could just use brandy or rum instead or use 1/2 cup red wine (be careful it’s vegan alcohol). Or to go alcohol free just use fruit juice.