Healthy Low-Sugar Vegan Easter Simnel Cake
Baked for us by Emilia, a nutrition student specialising in plant-based nutrition, this is an absolutely delicious cake! It's perfect for those who want to avoid the sugar overload which usually comes with Easter as it only contains a small amount of coconut syrup, dried apricots and dates and it's also got a fabulous spicy freshness to it.
Ingredients
CAKE
250 g white self raising flour
150 g coconut flour
2 tsp vanilla powder
1 tbsp turmeric powder
100 g soaked raisins
1 tsp bicarbonate of soda
4 tbsp coconut syrop ( golden syrup/ agave syrop )
4 tbsp avocado oil ( coconut oil/ any other good quality oil )
100g water
FILLING
250 g organic soaked dried apricots
1 tbsp fresh turmeric
3 tbsp baobab powder
SIMNEL ALMOND BALLS
40 g almond paste
20 g coconut flour
4 tbsp coconut syrup
Do not worry than the turmeric will add a strong flavour. It doesn't but does contribute to an interesting texture and colour. It has some amazing health properties and I like to add it it to pretty much everything I make.
Directions
- Prepare the filling first. Simply blend the ready soaked dried apricots along with the fresh turmeric and baobab powder until smooth like a cream.
- Pre-heat the oven to 200 degrees.
- Mix all the ingredients listed above for the cake in a large bowl until it has the composition of a dough.
- Place half of it on a flat medium size cake tray and mould it into a neat round flat-topped disc.
- Spread the 'middle layer cream.
- Add the rest of the dough on the top of the filling and gently mould into a flat disc.
- Now make the almond balls. Mix the almond paste, coconut syrup and coconut flour together.
- Roll it using your hands into a long 'sausage', cut off even-sized pieces and roll each one into an egg-shaped ball.
- Place them around the edge of the cake, or decorate it in any way that you like.
- Put the cake in the oven for an hour on medium heat.
Serve when cold with ice-cream, double cream or with your favourite tea. Enjoy!
Serves: 10
Time: 20 minutes
