Apple and Raspberry Loaf with Cashew Cream and Fresh Berries

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Apple and Raspberry Loaf with Cashew Cream and Fresh Berries
This is a delicious vegan, gluten free loaf topped with cashew cream and fresh berries.
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Cashew frosting/cream
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Cashew frosting/cream
Instructions
Loaf
  1. Preheat the oven to 180C and line and grease a loaf tin.
  2. Sift the flour, baking powder, and cinnamon into a bowl and add the xylitol.
  3. Add the oil, milk and vanilla essence and mix until thoroughly combined. Toss in the berries and apple.
  4. Pour into the loaf tin and bake for approx 40 minutes or until golden brown and a skewer comes out clean.
  5. Allow to full cool while you prepare the topping.
Cashew cream/frosting
  1. Drain the cashews and then put all of the ingredients into a high speed blender. Blend until smooth - add extra milk depending on preference of consistency.
  2. Place in freezer/fridge for 30 minutes to allow to set
  3. Pour the cashew cream over the loaf and top with fresh berries. Store in fridge until ready to serve.

Vegan and Gluten Free Carrot Cake



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Vegan and Gluten Free Carrot Cake

This cake is really easy to make and is moist and delicious. You can serve it plain or with the cashew and lemon buttercream topping.
Adding carrots and chia increases the fibre in this cake. As an added benefit, chia also provided omega 3 fats and protein.
There are a number of ways to replace eggs in cake - chia seeds soaked in liquid is one option which is used in this recipe. The oil and the apple puree also help to make this cake moist when using gluten free flours.

Prep Time 20 minutes
Cook Time 40 minutes

Servings
1Ib loaf cake


Ingredients
Carrot Cake

Cashew/Lemon Buttercream

Prep Time 20 minutes
Cook Time 40 minutes

Servings
1Ib loaf cake


Ingredients
Carrot Cake

Cashew/Lemon Buttercream


Instructions
Carrot Cake
  1. Preheat oven to 180C. Grease and line a 1Ib loaf tin

  2. In a high speed blender place the apple puree, olive oil, xylitol,, vanilla and chia seeds with the coconut milk. Blend until smooth

  3. Take a large mixing bowl and put in the dry ingredients. Pour in the chia mixture/sauce and beat well.

  4. Put cake mix into prepared tin.

  5. Place in oven for 35-40 minutes until cooked through

  6. Allow cake to cool completely before icing

Cashew/Lemon Buttercream
  1. Soak cashews in hot water for 1 hour and then drain.

  2. Add cashew nuts and other ingredients to a blender.

  3. Blend until creamy and smooth

  4. Transfer frosting to a bowl and place in the freezer for 45 minutes - to an hour.

  5. Remove from freezer and frost cake. Garnish with chopped nuts and grated lemon peel.