This recipe is borrowed from a sibling duo called Jessica and Jordon Bourke and their book The Guilt Free Gourmet

Moist, sweet and full of flavour…….

Ingredients:

cake batter:

270g Rice Flour
2 tsp Bicarbonate of soda
1/4 tsp sea salt
2tsp cinnamon
2tsp mixed spice
3 eggs
200ml plant milk
1 tbls lemon juice
200ml sunflower/rapeseed oil
280g xylitol
2tsp vanilla extract
230g finely grated carrots
200g desiccated coconut
60g walnuts
227g fresh or tinned pineapple
120g raisins

frosting:

227g Tofutti ‘cream cheese’
2tbls agave syrup
zest of 2 lemons

Method:

Preheat oven to 180c
Sift together flour bicarb , baking powder, salt and spices,
In another bowl beat eggs milk lemon juice, oil, xylitol and vanilla extract, then add dry ingredients and combine.
In (yet) another bowl mix the carrot, coconut, walnuts pineapple and raisins and either by hand with a wooden spoon or in a mixer add this to the other ingredients until all mingling well!
Pour the batter into two 20 inch cake tins with their bottoms suitably lined with baking paper and greased with some oil and pop into the oven for about an hour….check after 50 minutes as you don’t want to burn the poor things.
When ready take them out allow to cool for a few minutes in the pan then put the handsome devils on to a wire rack to cool off completely.
Meanwhile bung the frosting ingredients together and blend to a silky creamy bowl full of joy and sandwich and top the cool cakes with it, I put coconut sugar then desiccated coconut on the top of mine
yum yum yummy….enjoy……

Ingredients:
1 cup of White Rice Flour
1/2 cup of Tapioca Flour
1/2 cup of Corn Flour
1/8 tsp Bicarbonate of Soda
Pinch of Himalayan Salt
3/4 cup of Vegan Butter (I use the’Pure’Brand Sunflower Spread)
2 tsp Vanilla Extract
1/2 cup of Coconut Sugar
1/4 cup of Xylitol
Finely grated zest of a lemon

Method:
Sieve the flours, bicarb and salt together to blend.

Beat the ‘butter’, vanilla, coconut sugar and xylitol together until well mixed.

Add the dry ingredients until it becomes a workable dough. (If it is too sticky add some more cornflour!)

Between two layers of floured baking paper or cling film roll the dough out until it is 1/4 inch thick then cut with a cookie cutter and lay onto lined baking trays.

Place trays in the oven and bake for 15-18 mins, when they come out they are still a little squishy leave them on the baking tray for a couple of minutes before moving to a cooling rack to cool and harden fully.

Enjoy these little wonders with a nice cupper! Best served fresh but they do keep for a couple of days in an airtight tin if you can resist them for that long!