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.
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.
Tried this recipe?Let us know how it was!