Orange and baobab cake

This delicious, citrusy, tangy and light cake is perfect for any occasion. High in vitamin C from the baobab and orange, antioxidant full cacao nibs and palmyra jaggery known to be a great source of B12 makes this cake guilt free and highly addictive.

ORANGE, CACAO AND BAOBAB CAKE WITH CASHEW WHIP

Ingredients 230g Wholemeal spelt flour

110g Palmyra jaggery sugar

40g Baobab 8g cacao nibs 2 tsp baking powder

175 ml plant milk 100 ml olive oil 1/2 juice of an orange

Pinch of salt

Method Preheat oven to 180 degrees Place all dry ingredients together in a large mixing bowl and combine throughly Once combined add milk, oil and juice to the dry mixture Place the cake mixture in a well oiled baking tin Leave to bake for around 30 - 40 minutes Once cooked leave to cool Serve with coconut whipped cream

Cashew Whipped Cream recipe 150g cashew nuts (soaked) 125 ml water 1 tsp vanilla extract Maple syrup to taste

Method Soak cashew nuts for 8hrs so they are fully hydrated Once fully soaked rinse well and then add to a blender with fresh water Blend until you have a smooth consistency Add vanilla extract and maple syrup