Categories

Cookery Courses

View our range of short and long Bath-based vegetarian cookery courses running throughout the year.

View cookery courses

Gift Vouchers

Buy gift vouchers for our vegetarian cooking courses in our online shop.

Buy a gift voucher today
 

Twitter

Vegan Orange and Almond Cake

Vegan Orange and Almond Cake

Dietary: Vegan, Wheat Free

Makes: One cake 

Ingredients:

  • 1 Orange 
  • 150g soya yoghurt 
  • 250g caster sugar 
  • 50g fine cornmeal (or gluten free flour)
  • 2 tsps gluten free baking powder 
  • 200g ground almonds 
  • 1 stick cinnamon 
  • 2 star anise 
  • 4 cloves   
  • Icing sugar to dust 
  • Toasted flaked almonds and orange slices to serve   

Method:

  1. Put the unpeeled orange in a saucepan and just cover with water.
  2. Add the cinnamon stick, star anise and cloves. 
  3. Bring to the boil and simmer for 1 hour, checking the water doesn't dry out and adding more if necessary. 
  4. Leave the orange to cool then cut it in half. Remove any pips and then puree the entire unpeeled orange in a food processor. 
  5. In a large bowl beat the soya yoghurt and sugar until creamy and thick, then fold in the cornmeal or flour, baking powder, ground almonds and orange puree. 
  6. Pour into a lined 8"/20cm cake tin and bake at 180◦c for about 20 minutes. 
  7. Then turn the oven down to 170/160c and cook for a further 25 minutes, or until a skewer comes out clean when pushed into the cake. 
  8. If the cake looks like it is darkening too much cover it loosely in foil. 
  9. Serve with a dust of icing sugar, a sprinkling of toasted flaked almond and orange slices.    

Orange and Almond Cake 2

Comments

Karishma on 21st Dec 2015 said:

Hi Rachel,
The recipe looks amazing and I’m going to definitely try it out. Is there anything I could substitute the soya yoghurt with? Maybe more orange puree or egg replacement made from chia seeds? Could you please let me know. Thanks

Reply to this comment

Monica at Demuths on 29th Dec 2015 said:

I suggest adding either 3 tablespoons of flax seed or chia seed batter instead of the soya yoghurt. You don’t want to increase the orange puree as it will make the cake too bitter, so make up the liquid with a nut milk.

Let me know how you get on!

Reply to this comment

Rosa M Bloomberg on 12th Jan 2016 said:

Would it be possible to replace the sugar with rice syrup or maple syrup or will this make the mix too wet?

Reply to this comment

Monica at Demuths on 18th Jan 2016 said:

Rachel says she’d have to test the recipe with maple syrup to be sure - so we’ll try to get back to you soon. Or let us know if you experiment first! Thanks, Rosa.

Reply to this comment

Farzeen Jehan on 1st Mar 2016 said:

I’ve made this cake several times. It’s easy, and really yummy.

Reply to this comment

Natalie on 16th Sep 2016 said:

Hi Rachel,

Is it possible to use coconut flour instead of cornmeal?

Reply to this comment

Chris at Demuths on 16th Sep 2016 said:

Hi Natalie,we find that coconut flour is very absorbent and expands so will change the nature of this cake, you could use wheat flour, rice flour or increase the ground almonds.I hope that’s useful!

Reply to this comment

Natalie on 16th Sep 2016 said:

Thank you, yes your response is very helpful.

Reply to this comment

Anne on 3rd Oct 2016 said:

Hi Demuths. Could you tell me what size cake tin please? I am assuming 8” but just thought I’d check. Thanks

Reply to this comment

Chris at Demuths on 3rd Oct 2016 said:

Hi Anne - yes, an 8”/20cm cake tin is exactly what you need! I’ll amend the recipe, thanks so much for pointing that out!

Reply to this comment

Anne on 3rd Oct 2016 said:

Thanks Chris! I am making this tonight and will let you know how it goes.

Reply to this comment

Chris at Demuths on 4th Oct 2016 said:

Excellent! I look forward to hearing all about it!

Reply to this comment

Anne on 6th Oct 2016 said:

Made this on Tuesday and it tasted delish but it wasn’t quite cooked even though the toothpick was clean. Would definitely make it again - just bake for longer. Would be tempted to use this recipe make smaller/individual cakes as well.

Reply to this comment