Here I am sharing with you a seasonal vegan and gluten-free cake recipe that I put together yesterday using locally harvested organic Japanese Kabocha squash and apples. Kobocha is a small sweet and nutty tasting squash, easy to prepare and full of betacarotene, iron and other vitamins like its counterpart pumpkins and a good support for primarily the sacral and solar plexus chakras but also the root, heart and brow chakras. Apples are abundant at this time of the year and lightly cooked and mashed provide a good egg substitute in vegan baking. Nutrient rich and full of soluble fibre they give good support to the root and solar plexus chakras. The addition of spices in the recipes brings warmth and taste to the cake, supporting predominantly the brow chakra. The palymyra jaggery is a good source of vitamin B12. Please use organic ingredients for quality and to support the crown chakra.
You will need a lightly oiled round bundt / ring cake tin approx 23 cm / 9 inch diameter
- 120ml Hemp Oil
- 75g Palmyra Jaggery (Suga Vida)
- 200g Brown Rice Flour
- 60g Polenta
- 5 tsp Gluten Free Baking Powder
- 2 tsp Ground Cinnamon
- 1/2 tsp Freshly Ground Nutmeg
- 1/2 tsp Paprika
- 35g Currants
- 175g Cooked Mashed Apple (I used a sweet eating apple)
- 200g Grated Kobocha Squash
- 140 ml Plant Based Milk (I used hemp)
Pre-heat the oven to 160 C Fan / 180 C / Gas mark 4
Combine the oil and palmyra jaggery in a large mixing bowl. Add all the dry ingredients (including the currants) followed by the apple and mix well as you integrate the plant based milk and finally the squash. Carefully spoon evenly into the tin and place in the centre of the oven. Bake for 30-35 minutes, testing with a skewer that it is ready. Remove from the oven and leave to cool in the tin for 15 minutes before placing on a rack until cool. You can dust with cinnamon to decorate before serving.