Burst Gooseberries with floral peppery cardamom and liquorice-like star anise double layered with cashew cream icing; Gooseberry Cake.
Deck yourself down with something that will get you’ll moist for more. And, beam.
This dish will tumble any belief that vegan food isn’t super yummy to make.
- When you’ve got a gang of ravished kids that have just come home and they need a little pick me up treat
- When you’ve got the ladies over after Lawn Bowls to have a natter about all and sundry
- When you’re wanting a snack in between the sarnies in your packed lunch as you swelter with the work you’ve got on
Gooseberry Cake was inspired by harvesting gooseberries at a friend’s allotment and lying at ground level with a cushion underneath and being careful of picking and avoiding the prickly thorns.
Gooseberries are a good source of dietary fibre, aiding digestion.
Gooseberry Cake is vegan and gluten-free.
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 250g gooseberries
- 100g polenta
- 100g ground almonds
- 100g quinoa
- 25g oats
- 50g flaxseeds
- 60g tapioca flour
- 120g raw unrefined cane sugar
- 1 star anise
- 6 cardamom pods
- 125ml olive oil
- ½ lime, zest and juice
- 1tsp baking soda
- Pinch of salt
- 175ml filtered water
- 125g cashews
- 75g filtered water
- 75g coconut oil
- 50g raw unrefined cane sugar
- Make the icing by blending the sugar and cashews in a high-speed blender. Add in the water. Continue blending. Add in the coconut oil. Whizz until smooth. Transfer to a bowl and cover with cling film and set to one side in the fridge.
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Place the polenta, almonds, quinoa, oats, flaxseeds, sugar, star anise, cardamom pods and salt in a blender and blend finely. Place in a mixing bowl. Add in the tapioca flour.
- Stir in the water and mix. Then add in the oil. Use a spatula.
- Add in the baking soda.
- Cut the gooseberries in quarter and add into the mixture.
- Then add in the lime juice.
- Line two 7-inch baking trays with oil. Place in the baking trays. Divide the cake mixture in two.
- Bake in the oven for around 25 minutes. Make sure a skewer runs cleanly through to ensure that it is done. Allow to cool at room temperature and set aside.
- Apply and serve with the icing.