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Caraway Cake with Orange and Maple Buttercream

Caraway Cake with Orange and Maple Buttercream

Adam Ross
Serves 8 - 10
Prep time: 15min
Cooking time: 45min
The perfect Spring cake to serve to your guests this Easter. Incredibly moreish and super tasty, this caraway cake topped with lashings of orange and maple buttercream will be hard to have only one slice... The original recipe wasn't suitable for vegans so we have opted for vegan butter and plant based milk to make this dreamy cake perfect for vegans too!

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  • 1.

    Preheat oven to 180 degrees or gas mark 4 and prepare all ingredients

  • 2.

    In a large mixing bowl, add the flour, bicarbonate of soda and caraway seeds to combine

  • 3.

    Using a juicer, juice a lemon and pour into the mixing bowl containing the flour mix

  • 4.

    Gently warm the almond milk and butter together - do not boil as this will affect the bake

  • 5.

    Pour in the melted butter and milk liquid into the mixing bowl and whisk together until it resembles a light dough

  • 6.

    Line a loaf tin with parchment paper and pour in the mixture

  • 7.

    Place in the preheated oven for around 40-45 minutes depending on your oven. Keep an eye throughout the baking process and check with a cocktail stick - if it comes out clean its done

  • 8.

    Once baked, remove from the oven and leave to cool

  • 9.

    In the meantime, to make the buttercream add the butter, grate orange, orange juice and maple syrup and cream together well

  • 10.

    add the icing sugar and whisk together to form a light and fluffy buttercream

  • 11.

    Store in the fridge until the cake has completely cooled

  • 12.

    Once cooled, coat the caraway cake in a thick layer of buttercream and decorate to your hearts content with the trail mix (or nuts and seeds) and pretty edible rose petals

  • 13.


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