Tag: egg-free

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

Published on by Sharon59 Comments

Inspired by the yummy orange and almond cake that I had at the Holburne Museum Garden Cafe in Bath 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 gifts us slow release energy rather than 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.

Recipe Cards

Orange & Almond Cake (Dairy-free | Vegan)

Unlike regular cakes which are full of ’empty’ calories, this cake is packed full of vitamins, minerals, antioxidants, protein and fibre. It also provides slow release energy thanks to the wholegrain flour and almonds.
I would class this cake as a healthier ‘eat any time’ kind of cake, though some of my readers have served it at parties and told me that it went down a treat. It can easily be prepared in advance. In fact, we find it tastes even better a day or two after baking.
Print Recipe Pin Recipe
Hands-on time 20 minutes
Total Time 2 hours
Course Afternoon Tea, Treat
Servings 10

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.
Keyword Dairy-Free, Egg-Free, Vegan Baking, Vegan Cake
Tried this recipe?Let us know how it was!

Orange Cashew Cream Frosting

In contrast to traditional frosting, this one is filled with nutrients including antioxidants, vitamins and minerals. It tastes delicious too! The cashews and coconut oil make it smooth and creamy, while the orange adds a zesty, fresh flavour.
The quantities in the recipe below yield about ¾ cup frosting, which is sufficient to frost the top of a 20cm / 8 inch cake.
Print Recipe
Hands-on time 10 minutes
Total Time 1 hour 10 minutes

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.
Keyword Cashew Cream Frosting, Dairy-Free, Vegan Frosting
Tried this recipe?Let us know how it was!

If you make this Orange & Almond Cake, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I’d love to see them! You can also connect with me on my social media channels here:
Instagram, Facebook, Pinterest.   

With love,