for 12 pieces

Cake mixture

100 g	margarine
120 g	sugar
1 parcel	vanilla sugar
1 pinch	salt
1 dl	oat drink
2 tbsp	white wine vinegar
200 g	white flour
80 g	ground hazelnuts
2 tsp	baking powder
1 tsp	sodium bicarbonate
200 g	squash (e.g. red kuri, roughly grated, yields approx. 150 g)
40 g	dried cranberries, coarsely chopped

Frosting

100 g	vegan cream cheese substitute
40 g	icing sugar
2 tbsp	dried cranberries
2 tbsp	hazelnuts, coarsely chopped

How it's done

Cake mixture

Place the margarine in a bowl along with all the other ingredients up to and including the salt, beat with a whisk. Add the oat drink and vinegar, mix. Mix the flour with all the other ingredients up to and including the bicarbonate of soda, add to the bowl along with the squash and cranberries, mix quickly to form a smooth batter. Transfer the cake mixture to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.

Frosting

Mix the cream cheese substitute and icing sugar in a bowl. Spread the frosting over the cake, sprinkle with the cranberries and hazelnuts.

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