top of page
Search

The Christmas Countdown is on..

  • Writer: Addicted to dates
    Addicted to dates
  • Dec 19, 2017
  • 3 min read

Zesty Clementine Bundt Cake with Vanilla Frosting and Cranberry Compote


Seeing as it's getting close to silly season I thought I'd try my hand on some baking. Yes! You heard me right. Here is the first ever baked dessert to hit the blog. Are you excited? Or have I lost you?

Just a little disclaimer, this cake is not healthy. It does contain refined sugar and even some vegan butter (insert shocked face). And while I personally like to eat mainly whole foods as they are what makes me feel my best, and I also try to keep my desserts as healthy as possible for that reason. I thought it would be nice to explore the world of vegan baking. There are so many possibilities out there and it's exceptionally easy to veganize any baked desserts. I also think it's quite important that we try not to label ourselves and put ourselves into boxes. I feel it's important to to explore the options when it comes to vegan food and if that means treating yourself with the odd bit of refined sugar, who cares!! The most important thing to remember when making food choices is to ensure that our decisions do not harm others, so once its vegan baby, I'm in!

Tell me what you think. Would you like to see more of a mix between raw and baked desserts on here? I'd love to hear your thoughts.♡


Zesty Clementine Bundt Cake with Vanilla Frosting and Cranberry Compote

RECIPE

Prep time: 20 mins

Baking Time: 40 mins

You will also need a cake a bundt cake mould

INGREDIENTS

Cake

2 cups plain flour (sifted)

¾ cup coconut sugar

¼ cup vegan butter (cut into cubes)

1½ tbsp baking powder

Juice and Zest of 4 Clementines (organic)

250ml sparkling water

1 tsp vanilla bean paste

1 tsp orange blossom water

¼ cup coconut yoghurt

Vanilla Icing

2 cups icing sugar

2 tbsp coconut oil (melted)

¼ cup water

½ tsp vanilla bean paste

Cranberry Compote

2 cups cranberries

½ cup coconut sugar

½ cup water

½ tsp cinnamon

1 stick cinnamon

3 x star anise

PREPARATION

Preheat your oven to 180 degrees Celsius.

Add the flour to a large bowl along with the vegan butter. Rub the butter into the flour using your fingertips until the mixture reaches a bread crumb consistency.

Stir in the remaining ingredients, and mix gently. Be careful not to over-mix as this will prevent the cake from rising.

I used a silicone cake mould for this recipe, but if you are using a regular one, make sure you grease it with some vegan butter and a light dusting of flour.

Transfer the cake batter into the bundt cake mould and bake in the oven for 35-45 minutes.

To check if the cake is ready, pierce the cake with a knife. If the knife comes out clean, then the cake is ready.

Once baked remove from the cake mould/tin and sit the cake on a cooling rack. Allow it to come down to room temperature.

To make the cranberry compote, simply combine all the ingredients in a pan and bring to the boil. Bring the mixture down to a simmer and allow it to cook for 8-10 minutes until all the cranberries have softened down.

Remove the pan from the heat and allow it to cool. Remove the star anise and cinnamon sticks before serving.

To make the vanilla icing, whisk all the ingredients together in a large bowl until combined.

Once the cake has cooled you can pour or drizzle the icing on top.

Serve with a side of cranberry compote



http://payhip.com/b/fjrZ

Including breakfasts, desserts, cakes, ice-cream and sweet treats. Made from plant based whole food ingredients, refined sugar free and mostly gluten free.

Tag me in your recreations on Instagram: @addictedtodates + #AddictedToDates

 
 
 

Comments

bottom of page