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Ingredients
  • For the cake:
  • 60 g ( ¼ cup) coconut oil (or sub olive or vegetable oil)
  • 60 ml ( ¼ cup) orange juice (freshly squeezed or from a carton)
  • 150 ml ( ⅔ cup) unsweetened almond milk (or any other plant-based milk)
  • 2 tablespoons orange zest (use unwaxed oranges – or sub 2 teaspoons orange extract) *
  • 1 teaspoon vanilla extract
  • 8 tablespoons maple syrup (or sub any other sweetener)
  • 150 g ( 1 ¼ cup) ground almonds (almond meal) **
  • 150 g ( 1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • For the buttercream*:
  • 100 g ( ⅔ cup) raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes
  • 2 tablespoons maple syrup (or sub any other sweetener)
  • 4 tablespoons orange juice
  • To decorate (optional):
  • Clementine segments
Steps
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