Orange and Cranberry Christmas Cake

This amazing cake recipe is courtesy of the lovely Emma from The Nourished Coeliac blog. This healthy alternative Christmas cake has all the flavours of Christmas in a simple sponge with a diary cream filling. We love it because it is so healthy, gluten free,  refined sugar free, vegan and AIP compliant whilst being gorgeous and festive!

Serves 8

Ingredients

For the sponge;

1/2 a cup of arrowroot powder plus 1 tablespoon

1 and 1/2 cups of tiger nut powder

1 teaspoon vanilla powder

1 and 1/2 teaspoon of bicarbonate of soda

Pinch of salt

1 tablespoon ground ginger

1 dessert spoon ground

cinnamon

1 teaspoon of ground mace

1/4 teaspoon of

ground cloves

1/2 a cup of chopped fresh

cranberries

Zest of 1 large orange

1 dessert spoon of grated

fresh ginger

1/4 cup plus 1 teaspoon of maple syrup

1/2 cup of tiger nut milk

1 dessert spoon of lemon juice

2 tablespoons of fresh orange juice

1/4 cup plus one tablespoon of melted coconut oil

2 tablespoons of gelatin, agar agar or vege-gel

2 tablespoons warm water

For the butter cream;

1/2 cup of sifted tiger nut powder

2 tablespoons of coconut oil

1/2 cup of tiger nut milk

1 tablespoon of maple syrup

Method

Preheat the oven to 200 degrees (conventional) 180 degrees (fan assisted) or gas mark 6.

Line the bottom of your cake tins with baking parchment.

Sift the tiger nut powder and arrowroot together in a large mixing bowl. To this add

the vanilla powder, bicarbonate of soda, salt, ground ginger, ground cinnamon, ground

cloves, ground mace, orange zest and fresh ginger. Give this a good mix.

In a separate mixing bowl, add the milk, maple syrup, melted coconut oil, lemon juice,

orange juice and warm water. Give this a good stir then sprinkle the powdered gelatin

across the surface, whisking immediately to ensure the gelatin does not clump together.

Slowly pour the liquids into the dry mix, stirring and incorporating the flour as you go.

Give this a good mix with a spatula. Once you have a cake batter, stir in the chopped

cranberries.

Divide the batter between two 15 inch cake tins. If you only have one tin, cook half the

cake at a time. Place in the centre of the oven and bake for 35-40 minutes. You should

be able to test the sponge with a skewer and it come out clean. The cake may not feel

as firm as a regular sponge but it will firm up further as it cools. Remove the cake from

the oven and allow it to cool completely. Once it has been out of the oven for about 20

minutes remove it from the tin to help cool.

Buttercream;

Add the tiger nut powder to a food processor with the coconut oil. Mix on high

speed to form a very smooth tiger nut butter. Transfer this butter to a blender, or

continue the process with a food processor. Add the maple syrup and the milk.

Blend on a medium/low setting until you have a thick, rich cream. Transfer this to

a bowl and refrigerate for 15 minutes, allowing the mixture to firm up slightly.

Remove from the fridge and give the mix a good stir. This is now ready to use in

your cake.

To decorate my cake I used dried orange slices, sprigs of rosemary, cinnamon sticks

and frozen cranberries. I dusted the top of the cake with arrowroot powder.

The cake will keep in an airtight container in the fridge for up to 4 days

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