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- 2 cups plain flour sifted
- ¾ cup of coconut sugar
- ¼ cup vegan butter cut into cubes
- 1½ tbsp baking powder
- Juice and zest of 4 Clementines organic
- 250 ml sparkling water
- 1 tsp vanilla bean paste
- 1 tsp orange blossom water
- ¼ cup of coconut yogurt
- 2 cups icing sugar
- 2 tbsp coconut oil melted
- ¼ cup of water
- ½ tsp vanilla bean paste
- 2 cups cranberries
- ½ cup of coconut sugar
- ½ cup of water
- ½ tsp cinnamon
- 1 stick cinnamon
- 3 x star anise
Preheat your oven to 180 degrees Celsius.
Add the flour to a large bowl along with the vegan butter. Rub the butter into the flour using your fingertips until the mixture reaches a bread crumb consistency.
Stir in the remaining ingredients, and mix gently. Be careful not to over-mix as this will prevent the cake from rising. I used a silicone cake mould for this recipe, but if you are using a regular one, make sure you grease it with some vegan butter and a light dusting of flour.
Transfer the cake batter into the bundt cake mould and bake in the oven for 35-45 minutes.
To check if the cake is ready, pierce the cake with a knife. If the knife comes out clean, then the cake is ready.
Once baked remove from the cake mould/tin and sit the cake on a cooling rack. Allow it to come down to room temperature.
To make the cranberry compote, simply combine all the ingredients in a pan and bring to the boil. Bring the mixture down to a simmer and allow it to cook for 8-10 minutes until all the cranberries have softened down.
Remove the pan from the heat and allow it to cool. Remove the star anise and cinnamon sticks before serving.
To make the vanilla icing, whisk all the ingredients together in a large bowl until combined.
Once the cake has cooled you can pour or drizzle the icing on top. Serve with a side of cranberry compote