A few weeks ago, Amir and I took the boys to Cornwall, our favourite place in the UK. We had a blissful week of wood walks, stream paddling, playing on the beach – and eating lots and lots of good food.
One rainy, stormy day (the kind you often get during UK summertime!), we abandoned our plans to hit the beach and, instead, dashed into a cafe where we huddled up with steaming hot drinks and huge slabs of cake.
Ezra, my youngest boy, doesn’t like chocolate (I know – what happened?) and plumped for the biggest looking loaf cake on display. It was called Sunshine Loaf and was a zesty citrus cake with passion fruit curd and orange cream. Needless to say, I ate almost as much of it as he did (!) – it was one of the best cakes I’ve had in my life.
As soon as we got home, I was desperate to create my own version of it – and so, this summery vegan Sunshine Cake was born!
It is made with the most divine passion fruit curd, sandwiched between a moist and refreshing vegan lemon poppyseed sponge cake. And to top it all off? A dreamy orange cashew cream.
All in all, it is Ezra’s dream cake (mine too!) and he ate four (huge) slices in one sitting. I hope that shows you just how lovely this cake is!
And if you have a rainy day and grey skies…well, this is the cake to brighten your day! It is summer in a cake.
Sunshine Cake with Passion Fruit Curd and Orange Cashew Cream
- For the cakes –
- For the dry ingredients:
- 3 3/4 cups spelt flour
- 2 cups sugar of choice (I used coconut sugar)
- 5-6 tbsp coconut flour (I used Groovy Food Co)
- 1 tbsp baking powder
- 1.5 tsp bicarbonate of soda
- 1/4 tsp salt
- Zest three lemons
- For the wet ingredients:
- 2 cups coconut milk (I used Koko)
- 1 tbsp apple cider vinegar
- 3/4 cup coconut oil, melted, or olive oil (I actually like using a combination of the two)
- 3/4 cup lemon juice (about 2-3 large lemons)
- 1.5 tsp vanilla extract
- Drop lemon extract (optional, but recommended)
- 3 tbsp poppyseeds
- For the curd –
- 3 passion fruit, pulp and seeds removed
- 3 tbsp maple syrup
- 1/2 cup bottled coconut milk (I use Koko Unsweetened)
- 2.5 tbsp arrowroot powder mixed with 2.5tbsp filtered water
- For the orange cashew cream –
- 2 cups cashews, soaked 4-6 hours and drained
- Juice 1 orange
- Zest one orange
- 3 tbsp maple syrup
- 1/4 cup melted cacao butter (I used Before Chocolate)
- Drop edible orange oil (optional)
- Coconut milk, to thin
- Preheat your oven to 180C, then line two 20cm springform cake tins. Whisk together the coconut milk with the apple cider vinegar. Set aside for 10 minutes.
- Stir together your dry ingredients (apart from the sugar) in a large mixing bowl, then set aside.
- In a blender, beat together vinegar mixture with the sugar, vanilla, lemon juice, oil, vanilla and lemon extract.
- Fold your flour mixture into the wet ingredients until just combined. Set aside for five minutes to thicken slightly.
- Check your cake mixture – the perfect cake should fall in a “soft dollop” from a baking spoon. If it’s too loose, add in some more coconut flour. If it’s too thick, add a splash more coconut milk.
- Spoon into your prepared cake tins, then place in the oven to bake for 28-35 minutes, or the cake is golden and firm on top and cooked through. Leave to cool completely.
- In the meantime, make your passion fruit curd. Whisk together the passion fruit pulp and seeds with the maple syrup and milk. Heat on medium-to high in a saucepan or frying pan. Whisk in the arrowroot mixed with the water (it should be lump-free) and continue to heat, stirring frequently to prevent lumps, until the mixture thickens. Once it has reached curd-like texture, remove from the heat immediately. Allow to cool, then spoon into an airtight container.
- Next, make your orange cream by blending all ingredients together. Scrape down the sides as you go until the cream is thick and smooth (add a splash of coconut milk to achieve this, if needed). Pour into an airtight container and set aside.
- To serve, spread passion fruit curd and half the orange cashew cream onto one cake. Sandwich with the remaining sponge, then cover with the remaining cream. Eat immediately, or store in an airtight container until ready to serve. Best eaten day of creating.