Vegan Easter Nectarine Cake
Ingredients
- 1/2 cup light & mild olive oil
- 1 cup golden caster sugar
- 2 cup self raising flour
- 1 cup non dairy milk (oat, soy or almond)
- 1 tbsp apple cider vinegar
- dash vanilla extract
- 1 tsp baking powder
- 1/3 tsp bicarb
- pinch salt
Frosting
- 1 cup vegan stick butter
- 2 cup icing sugar
- 1/3 tsp blue spirulina (can sub for vegan blue food colouring as needed)
Jam/compote
- 3 ripe nectarines
- 1-2 tsp caster sugar
Instructions
- Preheat your oven to 180c and line two 16cm cake tins with baking paper.
- Add the apple cider vinegar to your milk and set aside for 5 minutes.
- In a large mixing bowl cream together the sugar and olive oil until pale and fluffy, then whisk in your milk mixture. Sift in the dry ingredients and fold these into the wet mixture until fully combined.
- Divide your batter between the two cake tins and place these into the oven to bake for 35 minutes and a toothpick comes out clean. Leave to cool completely on a wire rack.
- For the nectarine jam, de-stone and slice your necatrines 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.
- 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.To create the speckled egg appearance, gently fold in yout chopped dark chocolate.
- 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. Decorate with some extra nevcatrine slices and mini Easter eggs!