Spice Cake with Nutmeg Glaze and Sugared Cranberries - Vegan
Servings:
1 x 1 Layer Round (Double the recipe to make a 2 layer cake, and fill with gently spiced ‘butter’ cream or cream cheese frosting if desired!)
250g Anita’s All Purpose White Khorasan Flour (or White Spelt or All Purpose Flour)
1 tbsp ginger powder
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp black pepper
125g brown sugar
120g sunflower or canola oil
150g non dairy milk
2 tbsp aquafaba (liquid from a can of chickpeas) or a 2 tbsp flax egg
2 tsp vanilla extract
Nutmeg Glaze
250g icing sugar, sifted
1 tsp vanilla extract
Fresh, grated nutmeg to taste
Oat creamer or non-dairy milk (just enough to make a spreadable, drizzle/glaze)
Sugared Cranberries
200g fresh cranberries
250g fine-ground sugar
150g water
Make sugared cranberries ahead of time.
🔴 Place 150g of the sugar and the water into a small pot and cook over medium heat until the
sugar has dissolved, then simmer for about 3 minutes. Take the pot off the heat, add the
cranberries and let them soak for at least an hour to soak up the sugar syrup. Use a slotted
spoon to remove the cranberries, place them on a wire rack and allow to dry for another hour.
After dry, roll the cranberries in the remaining sugar to coat! These will stay good like this for a
couple of days.
Preheat the oven to 350 degrees
Grease and line an 8” round (or 2 if doubling) with parchment paper
In a large bowl mix oil, brown sugar, non-dairy milk, aquafaba and vanilla.
In a medium bowl, sift together the flour, baking powder and baking soda. Stir in the salt and spices. Make a well in the centre of the dry mix and add the wet mix. Fold together until evenly mixed (but don’t overmix).
Scrape batter into your lined pan. Bake in the center of your oven for 20 - 30 minutes (check if done by inserting a toothpick). Allow to cool in pan for 30 min and transfer to a wire rack to cool fully.
Make and pour Nutmeg glaze over the top until it drips down the sides.