Vegan South African Nectarine Cake

Make your Easter cake perfect with deliciously sweet South African nectarines and mini Easter eggs!

Prep time: 20 minutes 

Bake time: 35-40 minutes

Ingredients:

• 1/2 cup olive oil

• 1 cup caster sugar

• 2 cups self-rising flour

• 1 cup non-dairy milk

• Tbsp apple cider vinegar

• 2 tsp balding powder

• 1/5 tsp bicarb

• Pinch sea salt

• Dash vanilla extract

Filling:

• 5 South African nectarines

• Tsp sugar

• Tbsp fresh lemon juice

Frosting:

• 1 cup vegan butter

• 2 cups icing sugar

• 1/5 tsp blue spirulina or blue food coloring

• Handful chopped dark chocolate

• Extra Nectarines for topping

Method:

1. Preheat your oven to 180c and line two 1dcm cake tins with baking paper.

2. Add the apple cider vinegar to your milk and set aside for 5 minutes.

3. In a large mixing bowl cream together the sugar and olive oil until pale and fluffy, then whisk in your milk mixture.

4. Sift in the dry ingredients and fold these into the wet mixture until fully combined.

5. Divide your batter between the two cake tins and place these into the oven to bake for 55 minutes and a toothpick comes out clean. Leave to cool completely on a wire rack.

6. For the nectarine jam, de—stone and slice your nectarines and add these to a saucepan with a splash of water. Bring the heat to medium and leave these to stew and soften. Add sugar to taste.

7. For the frosting, use an electric whisk to beat the butter until pale and fluffy. Gradually add in the icing sugar whilst whisking and then your food colouring/blue spirulina.

8. To create the speckled egg appearance, gently fold in your chopped dark chocolate.

9. Assemble your cake by piping a ring of frosting around the edge of one of your sponge layers and fill the centre with your nectarine compote. Place the second cake on top and use the remaining frosting to cover the entire cake.

10. Decorate with some extra nectarine slices and mini-Easter eggs!

Recipe created by Charley’s Health