Heat oven to 180°C (fan).
Put the chia seeds into a bowl and cover with 165ml of water. Leave for 20 minutes until a gel forms around the seeds.
Preheat the oven to 180° fan. Line 3 20cm cake tin bases with baking parchment, then grease lightly with coconut oil.
Gently melt the coconut oil over a low heat and set aside.
Into a large bowl sieve the flour and ground almonds. Add the coconut sugar and the ground cinnamon & mixed spice. Stir together.
In a blender place the chia seeds and 50ml of Original Almond Breeze®, blend until smooth.
In a separate bowl whisk together the eggs, 325ml of Original Almond Breeze® and the apple cider vinegar until combined. Now add the blended chia seeds, coconut oil, grated carrot and the orange juice & zest – whisk until combined. Now pour the wet ingredients into the dry and mix until combined and smooth.
Then divide the mixture equally between the three cake tins.
Place on the middle shelf in the centre of the oven and bake for 30-35 minutes, until golden and a cocktail stick inserted into the middle comes out clean.
Meanwhile for the cinnamon icing, gently melt the coconut oil, set aside and allow to cool slightly. Place all the other ingredients and the cooled coconut oil into a food processer or use a whisk. Blend all the ingredients together and spoon into a bowl and allow to set slightly in the fridge for 30 minutes.
Once the cakes are baked, place on a cooling rack & allow to cool fully.
Remove the cinnamon icing from the fridge and thickly spread between the cake layers and over the top. Decorate with Blue Diamond chopped Honey Roasted almonds and orange zest.
Courtesy of Clean Supper Club.