ingredients
1 tablespoon of chia seeds
300g plain flour (we use gluten free)
1 teaspoon of bicarbonate of soda
1 teaspoon of baking powder
330g coconut sugar
1 teaspoon of cinnamon
1 teaspoon of nutmeg
100ml almond milk
130g coconut oil, melted
100g raisins
100g dried cranberries
6 Medjool dates, pitted and chopped
100g walnuts, roughly chopped
Pinch of sea salt
method
Preheat the oven to 180C, fan setting. Line a 23cm cake tin with baking parchment.
Place 1 tablespoon of chia seeds into a small bowl and mix with 4 tablespoons of water. Leave to one side to thicken up for about 10 minutes.
In a large bowl, mix together the flour, bicarb, baking powder, coconut sugar, spices and a pinch of sea salt until there are no lumps.
Pour in the melted coconut oil, almond milk and chia mixture. Whisk to form a smooth batter.
Finally, stir through the raisins, cranberries, dates and walnuts.
Pour the cake batter into the lined cake tin and bake for 35-40 minutes until crispy on top but baked through the middle – you still want it to be a little fudgy as it will solidify more as it hardens. If not baked through, place back into the oven for 5-10 more minutes, you may want to cover the top in foil to stop any burning.
Once baked, remove from the oven and leave to cool before serving.
