Orange & Poppyseed Cake

MAKES ONE 23 CM (9 INCH) ROUND CAKE

Most raw vegan cakes are of the cheesecake variety, but this cake has a texture similar to a baked cake. It reminds me of the awesome orange teacakes I used to buy at my school cafeteria, along with a huge box of hot chips covered in barbecue sauce and gravy. My, how things have changed! Serve this one with herbal tea.

For the cake

450 g (1 lb/5 cups) finely desiccated coconut

100 g (3½ oz/1 cup) almond meal

100 g (3½ oz/1 cup) cashew meal

40 g (1½ oz/½ cup) psyllium husks

1 teaspoon vanilla powder

500–625 ml (17–21½ fl oz/2–2½ cups) cold-pressed orange juice

250 ml (9 fl oz/1 cup) zucchini (courgette) purée

3 tablespoons poppy seeds

180 g (6 oz/1 cup) orange zest

125 ml (4 fl oz/½ cup) coconut nectar

Cashew & orange icing

155 g (5½ oz/1 cup) activated cashew nuts

30 g (1 oz/½ cup) shredded coconut

185 ml (6 fl oz/¾ cup) cold-pressed extra virgin coconut oil

stevia, to taste (add very little at a time, as it is very strong)

250 ml (9 fl oz/1 cup) cold-pressed orange juice

2 tablespoons orange zest

1 teaspoon vanilla powder

1 tablespoon non-GM soy lecithin

To garnish

2 tablespoons finely desiccated coconut

1 tablespoon orange zest

1 tablespoon poppy seeds

• Combine all the cake ingredients in a large non-reactive bowl. Mix together by hand, then knead into a dough. Press the cake mixture into a 23 cm (9 inch) spring-form cake tin lined with baking paper.
• Blend all the icing ingredients in a high-speed blender until smooth. Pour over the cake, then decorate with the coconut, orange zest and poppy seeds.
• Set in the fridge overnight, or in the freezer for at least 4 hours.
• If serving from the freezer, use a hot knife to ease the cake out of the tin, then let the cake sit at room temperature for 15 minutes before cutting.
• The cake will keep in an airtight container in the fridge for 5 days, or can be frozen for several months.