• Mara

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.


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

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