Vegan Persimmon, Squash, Carrot and Orange Cake | Cambridge CropShare

Ingredients

• 300g spelt flour
• 150g sugar
• 100g walnuts, chopped
• 1 Hokkaido / Uchiki Kuri squash
• 5 persimmons
• 1 carrot, grated
• peel of 1 unwaxed lemon
• peel & juice of 1 orange
• 150ml nut milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon powder
• 5 cloves, ground
• 2tsp baking powder
• 1tsp soda