Cookery Courses

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

View cookery courses

Gift Vouchers

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

Buy a gift voucher today


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 large orange

1 stick cinnamon

2 star anise

4 cloves  

75ml aquafaba

200g golden caster sugar 

75g plain or gluten-free flour

2 tsp baking powder 

200g ground almonds 

Icing sugar to dust 

Toasted flaked almonds and orange slices to serve   


  1. Put the orange in a saucepan and just cover with water and add the cinnamon stick, star anise and cloves. Bring to the boil and simmer for 1 hour, checking the water doesn’t dry out and adding more if necessary. Leave the orange to cool then cut it in half, remove any pips and puree in a food processor.
  2. In a large bowl beat the aqua faba until it is tripled in volume and forms soft peaks.
  3. Add the sugar a spoon at a time and keep whisking until the mixture is firm and glossy.
  4. Whisk in the orange puree.
  5. Fold in the flour, baking powder and ground almonds.

For a large cake

  • Pour into a lined cake tin and bake at 180C for 30 minutes, then turn the oven down to 160C and cook for a further 10 to 20 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. Decorate with flaked almonds.

For individual cakes

  • Line a 12 hole muffin tin with paper cases. Divide the mixture evenly between the 12 muffin cases. Bake for 25 minutes until risen and golden and a skewer comes out clean.

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?

Reply to this comment

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?

Reply to this comment

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

Reply to this comment

Rachel Clark on 21st Aug 2018 said:

Hi! I’ve made this cake before and it was delicious, but now have come back to the recipe and you have replaced the yoghurt with aquafaba. What was the original quantity for yoghurt in the recipe? And does cornmeal/polenta work as the gluten free flour element? Thanks!

Reply to this comment