Earl grey pound cake with cashew frosting
plant-based, refined sugar-free, dairy-free, vegan
Servings: 1 22x 12 cm | 9 x 5 "
Ingredients
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, chopped
Instructions
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.