Name: Chestnut Vanilla Cake with Cream Cheese Frosting
Total time: PT45minutes
Yield: 6
Ingredients: 350g plain flour; 130g brown sugar; Pinch salt; 1 tbsp baking powder; 2 tsp ground cinnamon; 100g Merchant Gourmet Whole Chestnuts, finely chopped; 2 tbsp flaxseed meal; 6 tbsp water; 110ml olive oil; 250ml almond milk; 2 tsp vanilla extract; ½ tbsp apple juice or fresh lemon juice; Coconut oil, for greasing; 200g vegan cream cheese; 2–3 tbsp vegan butter; 1 tsp vanilla extract; 80ml icing sugar; 3 tbsp jam of choice

In a small bowl, mix the flaxseed meal with the water and leave for 10 minutes to thicken.
In a large bowl, combine the flour, brown sugar, salt, baking powder, cinnamon and Merchant Gourmet Whole Chestnuts.
In a separate bowl, whisk together the olive oil, almond milk and vanilla extract.
Add the flax mixture and wet ingredients to the dry ingredients, followed by the apple juice or lemon juice.
Stir until just combined, taking care not to overmix.
Divide the batter evenly between the prepared tins.
Bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
Meanwhile, prepare the frosting by whisking together the vegan cream cheese, vegan butter, vanilla extract and icing sugar until smooth and creamy. Adjust the sweetness if desired.
Leave the cakes to cool for 10 minutes, then remove from the tins and cool completely.
To assemble, place one sponge onto a serving plate and spread over a thin layer of frosting.
Spoon the jam into the centre, leaving a small border around the edge.
Top with the second sponge.
Spread the remaining frosting over the top and around the sides of the cake.
Serve immediately or chill until needed.

Chestnut Vanilla Cake with Cream Cheese Frosting

Ingredients

Cream Cheese Frosting

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