Serves 10 Cashew Icing 2 cups raw cashew hot water to soak cashew in 2 small tins of coconut cream ½ cup coconut sugar 1/2 cup maple syrup 1/2 cup coconut oil, melted juice of half a lemon or 3 drops of lemon essential oil ½ tablespoon apple cider vinegar 1 pinch salt CAKE 3 ½ cups flour, I use 2 1/2 of doves gluten free self raising flour and 1 cup of buckwheat flour 1 cup coconut sugar 1 ½ tsp baking powder 1 Tbs cinnamon 1 pinch salt 3 cups plant milk I use hemp ¾ cup coconut oil, melted 1 cup unsweetened applesauce ¾ cup maple syrup 1 tablespoon apple cider vinegar 2 cups carrot, finely grated 1 cup raisin, optional 1 cup of mulberries, optional 1 carrot, for garnish Place the cashew nuts into soak in hot water for 15 mins and then drain. Pour all the icing ingredients into a high speed blender and blend till smooth. Place in the fridge whilst you make the cake. Mix all the dry ingredients together and all the wet ingredients together. Then mix together and stir still smooth. Pour into two cake tins and bake for 30mins or until thoroughly cooked at 180 c. Leave to cool in drying rack and then ice and serve. Store in the fridge.