Earl grey pound cake with cashew frosting
plant-based, refined sugar-free, dairy-free, vegan
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Course Breakfast
Cuisine American
Servings 1 22x 12 cm | 9 x 5 “
Calories 450 kcal
Ingredients for the frosting
- 110 g / 3/4 cups cashews, soaked overnight
- 140 g / 1/2 cup coconut cream, from a can
- 30 g/ 1/4 cup raw cacao butter gently melted, at room temp
- 3 tbsp rice syrup
- 1 tsp beet powder optional, for the color
- 1 tsp vanilla bean paste
- pinch pink salt
Ingredients for the plum cake
- 190 g/ 1 1/2 cups white spelt flour or all purpose flour
- 80 g/ 1/2 cup Muscovado or coconut sugar
- 80 g / 1/2 cup light brown sugar
- 1,5 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp sea salt
- 65 g/ 1/3 cup coconut oil gently melted, at room temp
- 80 ml/1/3 cup Earl grey tea
- 1 tsp vanilla bean paste
- 1 tsp white vinegar
- 240 ml/ 1 cup almond milk
- 40 g/ 1/4 cup dark chocolate, choppedInstructions
Make the frosting
Place the cashews, coconut cream, rice syrup, lemon juice, vanilla and beet powder in a high speed blender and blend until smooth.
Add the cacao butter gradually through the top of the blender while the motor is running. This should blend in completely and you should end up with a smooth cream.
Place in the refrigerator for at least 4 hours, stirring from time to time. You can keep it in the fridge overnight and give it a good stir before using.
Make the pum cake
Preheat the oven to 175C| 350 F degrees.Line a 22x 12 cm | 9 x 5 inch loaf pan with parchment paper.
In a medium bowl, mix together the cinnamon, flour, sugar, baking soda and salt together. Set aside.
In a separate bowl, mix together the coconut oil, tea , vanilla, vinegar, and almond milk until well combined.
Stir in the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the baking pan and bake for 50 – 55 minutes, or until a toothpick inserted in the middle comes out clean.Let cool completely before frosting.