I baked this vegan orange almond cake for my book club last week. The orange zest and almond flour made the kitchen smell bright, and three people asked for the recipe before the meeting ended.
It’s simple to prepare, making it a great choice for both special occasions and everyday enjoyment. The cake is moist and flavorful, making it a satisfying indulgence for anyone, regardless of their dietary preferences.
Tender Crumb Vegan Orange Almond Cake
In this recipe, the combination of almond flour and fresh orange juice creates a deliciously moist cake that is easy to make and ideal for gatherings or a simple afternoon treat. This Vegan Orange Almond Cake serves approximately 8 people and takes about 60 minutes to prepare and bake.
Ingredients
- 1 1/2 cups almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup orange juice (freshly squeezed)
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1/2 cup sliced almonds for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, combine almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk well to ensure even distribution.
- Combine Wet Ingredients: In another bowl, mix together orange juice, vegetable oil, vanilla extract, and orange zest.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Sprinkle sliced almonds on top if using. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve as is or with a dusting of powdered sugar.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 60 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 210 kcal
- Fat: 10g
- Protein: 4g
- Carbohydrates: 28g
I store the cake in an airtight container at room temperature for up to two days, or in the fridge for up to four days. The crumb stays tender, and I let chilled slices come to room temperature for fifteen minutes before serving.
