Citrus fruits like oranges, lemons and grapefruits grow well in Arizona weather. We are lucky to have an orange and lemon tree in our yard and every winter we enjoy the bounty of home grown citrus. I also happen to love citrus flavor in baked goods and this Vegan Orange Almond Cake is one of my favorites. It’s the perfect teatime cake that is light, slightly nutty and tasty. I especially love the crunchy almond topping.
Key steps to make the perfect Vegan Orange Almond Cake:
Let the batter rest in the pan for 5 minutes before baking- for the flax meal and almond flour to absorb the liquids.
For the best flavors, use fresh orange juice and zest. Use a micro plane to zest the orange without getting the bitter white pith.
You can make this cake in a 8 or 9 inch cake pan. The 8 inch cake with be slightly taller than the ones in the pictures. The baking times will almost be the same for both the sizes.
Once you remove the cake from the oven, let it rest for 10 minutes in the pan before inverting it and letting it cool completely on a cooling rack.
Serving:
A slice of the Vegan Orange Almond Cake is good on its own with a cup of tea. If it has been in the refrigerator, I like to heat it up in the microwave slightly for a few seconds. For some extra decadence I like to serve it alongside some dairy free whipped cream.
Storage:
The cake can be stored, covered at room temperature for a day. After that store it in an airtight container in the refrigerator for 4-5 days.
This cake is Vegan, Dairy- Free, Egg free and can be made Gluten- free if you use 1:1 gluten- free flour blend. However, please note that we have not tested this recipe for the gluten-free version.
I absolutely adore the nutty, citrusy flavor of this cake and I hope you enjoy it too. If you liked this recipe, you could try these other teatime cakes also:
Vegan Orange Almond Cake
A citrus inspired teatime cake with a crunchy almond topping
10-12
servings20
minutes40
minutesIngredients
1 1/2 cups All purpose Flour
1/2 cup Almond flour or Almond meal
2 tablespoons flax meal
1 cup white granulated sugar
2 teaspoons Baking powder
1/2 teaspoon salt
1/3 cup any unflavored oil ( I use avocado oil)
1/2 cup Fresh Orange juice
3/4 cup unsweetened almond milk or any plant based milk
1 tablespoons Orange zest
1 teaspoon White Vinegar
1/3 Cup Sliced almonds (topping)
2 Tablespoons powdered sugar (optional for dusting)
Method
- Preheat oven to 350°F. Prepare a 9 inch cake pan with butter and parchment paper.
- Mix the flours, sugar, baking powder and salt into a bowl. Pour the oil, almond milk, orange juice, orange zest and vinegar into a separate bowl and mix together. Pour the wet ingredients into the dry ingredients and mix well.
- Pour the batter in the prepared cake pan and sprinkle it with sliced almonds. Let the batter rest in the pan for 5 minutes before putting it in the oven.
- Place the pan in the oven and bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out clean.
- Take the pan out of the oven and put it on a cooling rack to cool for 10 minutes. Carefully invert it and cool the cake completely on the cooling rack.
- Optional step– Once completely cooled, use a tea strainer to dust powdered sugar over the top of the cake (the sliced almonds part)
Tips
- If you are not vegan, you can use regular milk to bake this cake. I have tested it with both almond and regular milk and the recipe works.
