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Vegan Orange and Almond Cake

This is our vegan and gluten free version of the popular Spanish 'Tarta de Almendras y Naranja'  It's very moist with a citrus flavour and can either be served as cake or as dessert with vegan ice cream or yoghurt.

Vegan Orange and Almond Cake

Dietary: Vegan, Gluten Free

Makes: 1 x 20cm cake


1 orange

1 stick cinnamon

2 star anise

4 cloves  

150g soya yoghurt 

250g caster sugar 

50g fine cornmeal (or gluten free flour)

2 tsps gluten free baking powder 

200g ground almonds 

Icing sugar to dust 

Toasted flaked almonds and orange slices to serve   


  1. Line a  8"/20cm cake tin with baking parchment.
  2. Place the unpeeled orange in a saucepan and just cover with water.
  3. Add the cinnamon stick, star anise and cloves. 
  4. Bring to the boil and simmer for 1 hour, checking the water doesn't dry out and adding more water if necessary. 
  5. Leave the orange to cool then cut it in half. Remove any pips and then puree the entire unpeeled orange in a food processor. 
  6. 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. 
  7. Pour into a lined 8"/20cm cake tin and bake at 180◦c for about 20 minutes. 
  8. 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. 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


Lyndsay Walker on 2nd Oct 2017 said:

I made this at the weekend, and it was extremely easy and turned out brilliantly.  Two questions:

Is there any reason why one couldn’t boil and puree the orange a day or more in advance and either chill or freeze it until needed?

Could the cake be made with other fruit, such as cooked and pureed rhubarb, or perhaps pureed strawberries?

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Jill Cannon Jones on 3rd Dec 2017 said:

I made this recently and it was delicious.  I need to make a dessert for a family party and I would love to take this but I need to make it two days in advance.  Does it keep well?  Any tips?

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David Brown on 13th Mar 2018 said:

Have made this several times and placed thin slices of orange on top, really adds to moist texture…. am making it for ceramic class as last lesson tonight…and will slice blood oranges/Sicilian reds to the top the colour will look beautiful and add a slightly different orange taste, slightly bitter but am using regular orange in the cake… roasted almonds sprinkled just before serving…can’t wait.  have shared your recipe with vegan friends who have also made this several times….thank you

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