Method:
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Prepare the Coconut Almond topping first by whisking together all ingredients then store in the fridge until ready to serve. Then line a 20cm cake tin with baking paper and preheat the oven to 160 degrees.
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Combine mixed fruit, brandy, vegan butter, brown sugar, molasses and orange zest in a medium saucepan and heat over a low to medium temperature for 15 minutes and until the butter has melted and fruit has softened.
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In a large mixing bowl, whisk together the flour, ground almonds, baking powder, spices and salt to remove any lumps. Then add the dried fruit mixture along with the flax egg, milk and vanilla and mix until well combined.
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Tip the mixture into the cake tip and evenly spread with a spatula. Place in the oven to bake for 2 hours or until a skewer comes out clean.
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Allow the cake to completely cool before topping with the earlier prepare coconut topping.
