There are few things more lovely than enjoying a slice of cake with friends at teatime or as a 'merienda' in Spain. Fresh cake, good tea and good company, nothing beats it really!

This cake is so nice to share with friends and family or anyone you feel deserves to have a slice of homeliness! Though the sponge is sweet, its balanced out so well with the icing which isn't and the tart bite of the Apricot Jam in between the layers!

Dry Ingredients

3 1/2 Cups Wholewheat Spelt Flour/ Wholewheat flour

2 Cups Plain Spelt Flour/ Plain Flour

3 tsp Bicarbonate of Soda

1 Tsp ground Cinnamon

1 Tsp ground Ginger

Pinch of salt

Wet Ingredients

2 1/2 Cups Coconut Sugar/Raw Cane Sugar

3 Cups Water

12 Tbsp Olive/Coconut Oil

Vanilla extract (optional)

3 Tbsp White vinegar

Icing

1 Can Coconut Milk

150g (approx. 1/2 tub) Vegan Cream Cheese/ Regular Cream Cheese

1-3 Tbsp Maple Syrup

Pinch of salt

--Apricot Jam

Method

Makes 3 x 9’’ cakes

*Refrigerate the Coconut Milk overnight*

Preheat the oven to 160°C Fan/180°C
In a bowl, wisk all the dry ingredients together and set aside
In another bowl place the wet ingredients and wisk until sugar is completely dissolved
Add dry ingredients to wet ingredients and mix until combined
Divide between cake tins and place in oven quickly
Bake for about 25 minutes or until sever comes out clean
Remove from the oven and leave to cool COMPLETELY

Icing

Remove layer of fat from top of coconut milk can and set in a bowl
Wisk until fairly smooth
Add cream cheese and maple syrup (to taste) and salt
Wisk until smooth and set in the fridge until cake has completely cooled, or for about 30-40 minutes
Assemble cake layer by layer, filling with icing and apricot jam

Decorate as you wish!