Coconut oil or butter for greasing the tin
Greaseproof paper to line the bottom
3 oz buckwheat flour
3 oz ground almonds
¾ tsp baking powder
¾ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp cardamon seeds
¼ tsp ground nutmeg
Pinch black pepper
¾ tsp salt
4 oz sugar or coconut sugar
130 ml extra virgin olive oil
2 tbsp honey or agave syrup
1 tsp vanilla extract
5 oz finely grated carrot
2 medium organic eggs (for vegan option replace with 4 tbs aquafaba)
For the cream icing
5 oz cashews
90 ml plant milk (oat or almond)
2 tbsp lime juice
1-2 tsp honey or agave syrup
Preheat the oven to 180°C/gas mark 4. Grease a 20cm cake tin and line the circle at the bottom with greaseproof paper and grease the paper.
Place the flour, ground almonds, baking powder, bicarbonate of soda, spice, salt and pepper into a mixing bowl and mix well ensuring there are no lumps.
Now take another mixing bowl and add the sugar/coconut sugar, olive oil, honey/agave syrup and vanilla extract. Whisk together until well mixed then add one egg at a time and whisk until well mixed and a bit fluffy.
Add the oil and sugar mixture to the flour etc and fold in with a large metal spoon. Now add the carrot and fold again.
Add the batter to the tin and bake for 40-45 minutes or when a thin skewer comes out clean.
Turn the cake out of the tin and place on a rack to cool.
For the icing make a lime cashew cream.
Cashew cream inspired by Lazy Cat Kitchen
Soak the cashews either overnight in cold water or in boiling water for 30 minutes (this worked fine)
Put the milk and lime juice into the food processor and then add the cashews. Blend until smooth. You will need to use the spatula to clean up a few times during this process. Now add the sweetener in small amounts and cream again.
Once the cake is cooled spread a thin layer of cashew cream over then cake and serve. Enjoy.