Delicious Orange & Almond Cake (Dairy-free & Vegan)

Inspired by the yummy orange and almond cake that I had at the Holburne Museum Garden Cafe last week, I thought I’d attempt to bake an orange and almond cake myself.

And guess what?  …

It wasn’t a flop!

Look, it’s even cake shape (unlike last week’s brownie gloop which I had to turn into a chocolate ‘pudding’).

This cake is beautifully moist and has the most delicious almond flavour with a hint of orange.

AND, it’s got lots of lovely goodness in it, including B vitamins, vitamin C, vitamin E and a few minerals to boot. The cake’s also low GI, so it gives us slow release energy rather than those horrible refined sugar energy spikes.

AND it’s easy to make.  Even for me!  (and if I can bake it, you definitely will be able to 😉 )

One of my study group friends said it’s the best cake I’ve ever made.  (To be fair, I haven’t set the bar very high with my attempts at baking, but it’s wonderful to hear that I’ve actually made something that’s more than edible 🙂 )

M and Lil’ L absolutely loved it.  In fact, Lil’ L said it was one of the best cakes in the world!  For this reason alone, I think this cake deserves its own blog post.  So here it is.

Next time I bake this cake, I think I’ll try baking it in two tins and filling the middle with apricot spread.  I love the apricot and almond combo and imagine it will work really well in this cake.

Now I just need Candy to show me how to make this cake gluten free, then we can all have a slice 😉

Have a wonderful weekend everyone! I hope the sun shines wherever you are xx

UPDATE September 2013: I made a sandwich version of this cake and it worked out really well 😀 Here’s the recipe link.

Almond & Orange Sandwich Cake

 

Related Posts Plugin for WordPress, Blogger...
Share on ...Email this to someoneShare on FacebookShare on Google+Pin on PinterestTweet about this on Twitter

56 Comments

Filed under Baking & Desserts

56 Responses to Delicious Orange & Almond Cake (Dairy-free & Vegan)

  1. Chocci

    Just wanted to let you know I loved this recipe – I replaced one cup flour with 1.5 cups almond meal and it worked out really well too. It’s now on my list of favourites!

  2. Michele

    My mixture was crumbly and not like a normal batter mixture. I used 2 cups of coconut flour instead of your requirement.

  3. Great recipe! absolutely delicious 🙂
    I love the combo almond and orange. But thinking it can be adapted as hazelnut and chocolate chips for the chocolate lovers too…

    • Hi Nats. So pleased you enjoyed the cake! I love the idea of a hazelnut and choc chip version. If you try it, you must let me know how it works out xx

  4. Caitlin

    This recipe turned out looking exactly like the picture as I followed the recipe flawlessly, but the taste wasn’t as I had expected! The orange is a little bitter so I would suggest an option to add more sugar or sweetener for those with a sweet tooth like me. Or perhaps the addition of a sweet sugary glaze infused with orange would be perfect. It could also be amped up with the addition of more orange juice perhaps or an orange essence. Overall I think this cake is perfect for those who prefer subtle flavours and treats that aren’t too sweet. Thanks for sharing.

    • Thanks for your feedback Caitlin. I really appreciate it! Yes, this cake is definitely not the sweet/sugary kind. To me, it’s more of a wholefood/every day kind of cake, though some of my readers have also loved it as a birthday/celebration cake. I love topping this cake with orange cashew cream frosting (which is in the linked post), but a simple orange sugar frosting (made with vegan butter, orange extract, orange zest, icing/powdered sugar) also works. The latter would definitely be most appealing if you have a sweet tooth!

  5. thanks for the recipe!
    i’ll use home made apricot jam to put between the layers… i have a vegan pal coming to dinner

  6. Naomi

    Great recipe. I made quite a few variations but it turned out great. I wanted to make orange choice chip muffins for my kids and I had slightly wet ground almonds left over from making almond milk. I used white flour and white sugar, left out the essences, increased the orange juice and milk slightly (to make up for not using liquid sweeteners) and added chocolate chips and a touch of orange food colouring. They turned out perfectly and have risen up beautifully.

  7. Paula Davies

    I made this cake yesterday substituting half Doves gluten free plain flour and half coconut flour. It needed a lot of extra liquid but the finished result was great and it didn’t crumble.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge