This beautifully moist and zesty Vegan Orange & Almond Cake is made with wholesome, nourishing ingredients. Lightly sweetened and infused with the sunny flavours of fresh orange and almond, it’s perfect for afternoon tea, gatherings, or as a wholesome treat any day of the week!
This cake was inspired by a scrumptious slice of orange and almond cake I once enjoyed at the Holburne Museum Garden Café here in Bath. Determined to recreate it at home with nourishing, plant-based ingredients, I set to work… and I’m delighted to say it turned out beautifully! Moist, flavourful, and subtly fragrant, it’s become one of our firm family favourites.
Unlike most cakes, this one is packed with goodness, including vitamin C, vitamin E, B vitamins, plant protein, and fibre – and provides slow-release energy thanks to the use of wholegrain flour and almonds.
AND it’s easy to make. Even for me! (And if I can bake it, you definitely will be able to).
It’s had great feedback from friends and family. I hope you love it as much as we do!
Why You’ll Love This Cake:
- Deliciously moist with a fragrant orange-almond flavour
- Naturally sweetened with maple syrup
- Free from dairy, eggs & refined sugar
- Nourishing & satisfying – perfect for an everyday treat
Recipe Cards
Vegan Orange & Almond Cake (Dairy-free | Egg-Free)
Ingredients
- 140 g / 1 cup fine wholemeal (whole wheat pastry) flour or chapatti flour
- 140 g / 1 cup plain (all purpose) flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 100 g / 1 cup ground almonds (almond meal)
- 100 ml / ½ cup organic rapeseed (canola) oil or other neutral-flavoured oil
- 150 ml / ½ cup + 2 TBSP soya or almond milk
- 200 ml / ⅔ cup maple syrup
- ½ TBSP zest from an unwaxed / organic orange
- 60 ml / ¼ cup freshly squeezed orange juice
- 1 tsp orange extract
- ½ tsp almond extract
Decorating suggestions:
- Orange Cashew Cream Frosting (see recipe below) or apricot jam
- 3 TBSP toasted flaked almonds crushed
Instructions
- Preheat the oven to 180C (160 fan) / 350F. Grease the sides of a 20cm / 8 inch loose-bottomed cake tin with oil and line the bottom with non-stick baking paper.
- Sift the flours, baking powder, bicarbonate of soda and salt into a large bowl. Tip any remaining wheat germ into the bowl. Add the ground almonds and stir through to combine.
- In a separate bowl, use a fork to whisk together the oil, milk, syrup, orange zest, orange juice, orange extract and almond extract until fully combined.
- Make a well in the dry ingredients, pour in the wet ingredients and stir to combine (but do not over mix). Pour the batter into the prepared tin.
- Bake for 45 minutes, or until the cake is browned and feels springy when lightly pressed. Leave the cake in its tin until completely cooled (it will firm up as it cools).
- Decorate with frosting or apricot jam and sprinkle toasted flaked almonds on top. Lightly press down on the almonds so that they stick. Chill in the refrigerator before serving.
- Stored in an airtight container in the refrigerator, this cake will keep for up to 5 days. It also freezes well.
Orange Cashew Cream Frosting
Ingredients
- 110 g / ¾ cup raw cashews
- 55 ml / 3 TBSP maple syrup
- ½ TBSP zest from an unwaxed / organic orange
- 30 ml / 2 TBSP freshly squeezed orange juice
- 1 tsp orange extract
- ½ tsp vanilla extract
- 45 g / 3 TBSP virgin coconut oil, melted
Instructions
- To soften the cashews, boil them in a pan of water for 15 minutes or soak in freshly boiled water for 30 minutes. Rinse in cold water and thoroughly drain.
- Place the cashews in a food processor along with the syrup, zest, juice, orange extract and vanilla extract. Process until the cashews are ground into a creamy mixture. Stop now and then to scrape down the bowl. Add the melted coconut oil and continue blending for a few minutes until the mixture is completely smooth. Taste test for smoothness.
- Scoop the frosting into a bowl and chill for one hour, or until firm enough to spread. The frosting will keep for five days in the refrigerator. It is also freezable.
If you make this Vegan Orange & Almond Cake, I’d love to hear what you think – and any creative twists you try! Tag your photos with #bitofthegoodstuff on social media – I always love seeing your creations! You can also connect with me on Instagram, Facebook, or Pinterest.
With love,
Sharon xx
Such a great cake and one I will most-certainly be baking again!
I subbed out a few ingredients but nonetheless ended with a superb end result:
560g plain white flour in place of the chapati flour
60ml unsweetened almond milk in place of orange juice
200g white sugar 135g Demerara sugar 60ml unsweetened almond milk all in place of the maple syrup
Also topped the cake with Demerara sugar in place of flaked almonds – gave such a good crunch
Such a yummy cake! Love the idea of using chocolate almond milk or maybe even swapping out the almonds and almond milk in place of ground hazelnuts and hazelnut milk …. would be so good with some dairy free chocolate chips mixed in mmm … the possibilities are endless 😀
280g*
Hi Stephen.
I am so pleased that you enjoyed the cake! And thank you so much for feeding back on your substitutions. It’s great to hear that the cake can also be baked using regular sugar, rather than maple syrup (which can be expensive).
I love all your suggestions about new flavour and nut combinations. If you make any, be sure to report back!
By the way, is the 280g amendment for the sugar quantity? If you could let me know I’ll update your comment.
Thank you!
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.
Oh I’m so pleased it worked out for you! Our first gluten-freed orange & almond cake success 😀