Vegan Chocolate Cake with Cashew ‘Cream Cheese’ Icing – Maria Middlestead

Ingredients

• 1½ cups rice flour*
• ½ cup walnut pieces
• ½ cup packed prunes
• 3 Tbsp cocoa powder
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp sea salt
• ½ tsp ground cloves
• 315 ml (1¼ cups) blackcurrant or boysenberry juice (such as Coral Tree Organic NZ Apple & Blackcurrant juice which has no added sugar; from health stores)
• 3 Tbsp red wine vinegar (or other vinegar, but a dark type adds to flavour and colour depth)
• 250 ml (1 cup) mild cold pressed oil*
• 125 ml (½ cup) honey (not vegan), coconut nectar or agave syrup*
• 2 tsp natural vanilla extract*
• ¾ cup whole raw cashews
• ¼ cup Milk Option*
• 4 Tbsp lemon juice
• 3 Tbsp coconut nectar or agave syrup*
• 1 tsp vanilla extract*
• ¼ tsp sea salt
• ¾ cup melted organic coconut oil