by Evie Hudson September 16, 2021 3 min read
Autumn Vanilla Cake with Cashew Frosting
2 cups gluten free flour
2 cups hazelnut meal
1 cup coconut sugar
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups almond milk
1/2 cup olive oil
2 tsp vanilla
1/2 tsp apple cider vinegar
1 cup Cashews, soaked in filtered water for 3-4 hours then rinsed
2 tbsp coconut oil, melted
2 tbsp maple, more to taste
1 tsp vanilla essence
Sprinkle of salt 2 tbsp water
Seasonal fruit and edible flowers of your choice to decorate
Preheat oven to 180 degrees fan forced. Grease and line two round cake tins.
In a large bowl mix together flour, hazelnut meal, coconut sugar, baking soda, baking powder and salt.
In a separate small bowl whisk together almond milk, olive oil, vanilla and apple cider vinegar. Once combine add wet mixture to the dry ingredients and mix until a batter forms.
Divide mixture into the two cake tins and spread until completely even.
Bake for 25-30 minutes or until a skewer comes out clean when inserted in the centre of the cake. Set aside to cool completely then remove from tins.
In a high powered blender add all frosting ingredients, blend until combined. You may like to add a little extra water to make the frosting smoother if needed. Taste and add more maple syrup if you would like it sweeter.
To assemble the cake start by spreading a layer of frosting on the first cake then place the second cake on top. Add remaining frosting. Decorate with fruit and flowers of your choice. Serve immediately. This cake is best enjoyed on the day of baking.
Why did you choose this recipe for us?
I wanted to make a really versatile vegan cake that can be carried through the seasons with different fruit toppings. It is a really easy cake to make in any kitchen as the recipe only uses one bowl and the creamy cashew icing can be made in the blender. I am all about creating recipes that are simple but delicious! This cake is a dense, moist cake. The type you don’t need to eat too much of to feel satisfied.
How did you get into healthy eating and becoming a freelance recipe developer?
I have always been interested in food. I grew up in a family of foodies and have always worked within the industry. Eating organic whole foods has always come naturally to me and my cooking is really inspired by the seasonal produce I find at the farmer’s markets each week. I started creating recipes in my teenage years and this has naturally progressed to me working for myself in a recipe developer role.
Advice for girls wanting to get into the food realm and becoming food developers.
Just start where you are creating recipes that you love. Sometimes you will get it right the first go and sometimes it will take 2, 3, 4 tries until its perfect. Share delicious free recipes/ content on your instagram and trust that it will grow naturally from there.
Go to items on grocery lists:
Coconut and nut butters, cacao, hot sauce, dark chocolate, macadamias
Fav supplements for this seasonal transition:
I have really been loving medicinal mushrooms and adaptogens for the past few years.
I love taking cordyceps and turkey tail in the mornings then reishi and lion’s mane at night. I also take chlorella and magnesium whenever I feel like I need a boost.
Do you think there is a correlation between mindful eating and mindful movement and why / why not?
I think when we are taking care of our bodies with really nutrient dense food we are more inclined to look at all the other wellness factors in our life like movement. And vice versa!
You want a snack but you only have 5 minutes, what do you make?
I love smoothies as a quick snack! Some coconut water, frozen mango, macadamia butter, spinach, chia, mint and spirulina is my go to!
You can find more of her creations via Maddy's instagram @maddytrueman
We hope you love angels, make sure to tag us if you try!
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