Vegan Mandarin Cake

Bake this beautiful plant-based cake and garnish with slices of mandarin for a pop of colour!



100g Mandarins
2 tablespoons Chia seeds
120g Flour
100g Maple syrup
3 teaspoons Baking powder
1 teaspoon Ground cinnamon
1/2 teaspoon Ground cardamom seeds


130g Cashews
120ml Coconut cream
100g Maple syrup
55ml Cacao butter melted
A pinch of Salt



Bring a saucepan of water to a boil, place the mandarins into the water, boil for 5 minutes then simmer for an hour. Remove the saucepan from the heat, carefully remove the mandarins, keep the water to one side and squash the mandarins and remove the pits.

Preheat the oven to 160C, line the bottom of two cake tins with baking paper and grease the edges with coconut oil. Blend the mandarin, chia seeds and 120ml of the reserved water in a blender until a smooth puree forms, then tip into a mixing bowl.

Add the remaining cake ingredients to the mixing bowl, combine, pour the mixture into the prepared baking tins and bake for 45 minutes or until baked through.


Soak the cashews over night, drain, tip the nuts into a clean blender a long with the remaining icing ingredients and blend until smooth. Place the mixture in the fridge to firm slightly (the mixture should be a similar texture to buttercream).

Once the cakes have cooled completely, spread the icing on to the bottom layer, layer the other cake on top and spread icing on top and around the cake. Garnish with mandorin slices.

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