A Christmas Cake

*yields 1 8×8 or 9×9 springform pan

2 cups spelt flour (240g)

2 tsp baking powder

¼ tsp salt

2 tsp vanilla

1 1/2 tsp cinnamon

½ tsp dried ginger

½ tsp gingerbread spice

2 tbsp unsweetened apple sauce

⅓ cup vegan yogurt (70g)

the juice of

½ lemon

½ cup raw sugar (125g)

⅓ cup + 2 tbsp melted vegan butter (80ml + 2 tbsp)

1 cup non dairy milk (250ml)

100g candied orange peel (3.5 oz)

100g candied lemon peel (3.5 oz)

1 cup raisins (150g)

⅓ cup chopped nuts, optional (40g)

1 tbsp melted vegan butter for greasing the baking tin

THE FROSTING:

1 cup cashews, boiled for 1 hour (letting it sit for a few more hours after that) (125g)

Juice of ½ lemon

⅓ cup vegan yogurt, plain (70g)

¼ tsp salt

¼ cup raw sugar (60g)