Vegan Almond-Orange Cake

I adapted this recipe from a hazelnut cake, and I’ve tested it numerous times, with very happy results. You’ll satisfy vegans and non-vegans alike!

2 cups rolled oats 

2 cups almond meal

2 cups whole wheat flour

1 tsp salt

1 cup + 1 tbsp vegetable oil (canola or grapeseed)

1 cup + 1 tbsp maple syrup

1 cup raisins

zest from 3 oranges

1/2 cup unsweetened apple sauce (+ extra as needed for texture)

1/2 cup unsweetened vanilla almond milk (+ extra as needed for texture)

Topping

3 tbsp shredded coconut

zest from 1 lemon (or 1 orange)

2-3 tbsp freshly squeezed orange juice

3-4 tbsp honey

 Toast oats in oven for 5 mins at 350 degrees (or till you smell that nice toasted oat smell). Let cool for about ten minutes, then grind to a coarse flour. Mix with almond meal, whole wheat flour and salt.

Whisk oil and maple syrup thoroughly in large bowl (it will emulsify) and gradully add dry mixture  to it.

Add raisins and orange zest, continually mixing. Add apple sauce and almond milk till you get a nice fluffy cake mixture.

Pour cake batter into an oiled and parchment lined 12′ baking dish (pyrex recommended). You’ll want approx. 1/2 inch thickness.

 Bake at 350 degrees for about 30 minutes.

Topping:

Whisk all ingredients together. Remove cake when done. Brush topping over surface and return to oven for 5 minutes. (this is an unusual way to go about it, but it works!)

Cut into squares before serving.

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