1organic orange - juice for frosting + zest for cake
125mlmelted coconut oil - I used- Biona
3tspmixed ground spices
FOR THE FROSTING:
400mlcan of full fat coconut milk - refrigerated overnight - I used Biona
Preheat the oven to 180°C/350°F/Gas 4.
Make the chia egg by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Mix well. Set aside.
Place raisins in a bowl. Cover with boiling water. Set aside.
Place white and brown flour in a large bowl (you can use a food processor or mix the cake by hand).
Add sugar, baking powder, baking soda, salt and mixed ground spices.
Stir in grated beetroot, crushed pineapple, vanilla extract, melted coconut oil and chia eggs.
Drain raisins. Add to cake mixture followed by chopped walnuts and orange zest.
Line a 20 cm (8 inch) square cake tin with parchment paper.
Spread cake mixture evenly in the tin.
Bake in the oven for 30-40 mins until an inserted cake skewer comes out clean.
Leave cake to cool for 10 mins in the tin. Then transfer to a rack to cool completely.
Make coconut frosting, once the cake has cooled completely.
TO MAKE FROSTING:
Carefully open the refrigerated coconut milk can. The coconut water should be at the bottom and fatty hardened coconut milk at the top. (this varies from one coconut can to another, so if it is all liquid you'll have to take another can)
With a spoon carefully remove the hardened coconut milk at the top of the can and place it in a refrigerated bowl. You can keep coconut water for a smoothie.
Whisk coconut milk until combined and creamy.
Beat in icing sugar and juice of the orange until the frosting is thick and fluffy, about 5-7 minutes.
Spread frosting evenly all over the cake. Put cake in the fridge until icing is set.