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