1. Put the plant based and flaxseeds in a small jug and set aside

2. Preheat the oven to 160C

3. Cream together the sugar and tahini

4. Add the ground almonds, cinnamon and mixed spice to the bowl

5. Stir in the sultanas, pumpkin seeds and grated carrots

6. Put the boiling water in a mug with the apple cider vinegar and baking powder

7. Mix it all together and pour into a cake tin

8. Bake for about 30 minutes

9. Allow to cool before decorating

Recipe and Photography by Nav Juty