Autumn Spice Cake and Ladderback Chairs

Autumn Spice Cake and Ladderback Chairs

Some things are serendipitous. Like english oak and rush weavings, to spices in an autumn tea cake, they come together in a stroke of good fortune and perfect harmony.


For a long time now, I have had my heart set on a warm and inviting dining table, surrouned by heritage crafted, comfy chairs. A rarity nowadays, when I set my eyes on this Titchmarsh and Goodwin dining set- featuring a pedastal table and 6 ladderback chairs (2 carver), all for the incredibly low price of $250- I couldn't pass it up!

My husband calls it a mark of serendipity. That perfect moment when what you've been searching for all along, turns up when you least expect it! So when our new dining set rocked up early Sunday morning, just as the chilled winds of the season to come were passing through, I knew we needed to celebrate with our favourite Autumn Spice Cake! (See receipe below)



Autumn Spice Cake

This is a healthy, Wholefood cake that is both Dairy Free and Vegan. If you are making it in consideration of a nut allergy, then replace the walnuts for raisins. Gluten Free Self-Raising Flour can be used in replacement for the oat flour, to equal measure.

This cake bakes best in a bundt tin mould.

1 1/2 Cups Non Dairy Milk (Oat or Soy Milk work best)

1/4 Cup Lemon Juice

1 1/4 Pitted, Sliced Dates

1 Ripe Banana

1 Tablespoon Flaxseed Meal

1 1/2 Cups Oat Flour (You can purchase this premilled, or blend the oats in a mixer)

1/3 Buckwheat Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

2/3 Cup Roughly Chopped Walnuts

1 Carrot, Grated

1 Apple, Grated

Spice Mix:

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Ginger

1/4 Teaspoon Ground Clove

1/4 Teaspoon Ground Allspice

1/4 Teaspoon Ground Cardamon

1/4 Teaspoon Ground Nutmeg

Pinch of Ground Coriander (Trust me)

With your oven preheated to 170°C and your bundt tin coated for baking, you first want to soak your dates in a bowl, with the sliced banana, lemon juice, flaxseed meal, and milk, for fifteen minutes. During this time sift together your oat and buckwheat flours in a larger bowl, with your spice mix. Stir in the baking soda, baking powder, walnuts, grated apple and carrot.

In your blender, mix together your wet ingredients into a smooth batter. Stir this batter into your dry mix and pour it evenly into your cake tin. Bake for 45-50 minutes. Frost with a lemon glaze if you wish.

This cake takes time to bake, but is the most deliciously wholesome, healthy treat to warm the soul on those cool, autumn mornings.

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