Name: Orange and Almond Cake (Vegan Small-Batch)
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 8
Cuisine: British
Ingredients: 2-3 large oranges, for blending; 280g self-raising flour; 50g ground almonds; 120g agave or coconut sugar; 120ml (1/2 cup) olive oil; ½ tsp vanilla essence; ½ tsp almond essence; Pinch of salt; 250g thick vanilla coconut yoghurt; 50g vegan protein powder; ½ orange, zested; 2 tbsp marmalade or orange jam; Orange slices, pomegranate, flaked almonds, desiccated coconut

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This vegan Orange and Almond Cake is fruity, nutty and so delicious. It’s easy to make and is perfect for a two-tier 6-inch cake for feeding 8 (or 6 hungry) guests. It’s also vegan, easily gluten-free and comes with a protein yoghurt frosting.

I love citrus bakes and this orange cake has been a long time coming. I first made this at the start of the summer but it got lost along the way with other more “summery” recipes taking its place, but rest-assured, this cake is divine. It’s moist, tender and has a great crumb and is made with real oranges – zest, juice and pulp! It is the perfect size for feeding 8 (or 6 hungry) people and I love the lighter yoghurt protein mousse frosting which is so quick and easy to make, and better than buttercream in my opinion. I’ve teamed up with Michelle from @run2food again on this bake, and tweaked her original recipe so do have a look at her social media pages!

A cut into Orange and Almond Cake — Orange and Almond Cake

Why will I love this cake?

This cake is amazing:

Fruity, zesty and juicy
Nutty, tender and moist
Made with real wholefood ingredients
Easy to make in one blender and one bowl
Decorated with a lighter, healthier yoghurt and protein frosting
Made with 5 basic ingredients
Naturally vegan, egg-free and dairy-free
Easily gluten-free and nut-free
Great to make for friends and family
Delicious in the summer or all year long

If you already love the sound of this cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Close up frosting on an Orange and Almond Cake — Orange and Almond Cake

The top of an Orange and Almond Cake with orange slices — Orange and Almond Cake

What ingredients do I need?

The ingredient list is simple and fairly short for a cake and you can see my favourites in the “shop the recipe” section below.

For the cake:

Oranges: these are the star of the recipe and the cake calls for zest, juice and pulp.
Self-raising flour: this adds the rise to the cake, while keeping it moist and tender. If the cake needs to be gluten-free, use your favourite GF self-raising blend here with xanthan gum to help bind the batter.
Ground almonds: this adds a lovely nutty texture and almond-y flavour to the cake. I love the boost of healthy fats this adds, to keep the texture moist. If making you want this cake to be nut-free, swap for ground up sunflower seeds.
Agave or coconut sugar: to keep the cake refined sugar free, these are both great options but you can also use golden or regular caster sugar.
Olive oil: for health fats, moisture and texture. You can use another nut/seed oil if you prefer like macadamia oil or avocado oil.
Vanilla and almond essence: for flavour. The almond essence heightens the almond here, but if you don’t have it, you can use all vanilla flavour.
Salt: for flavour.

An Orange and Almond Cake on a white marble round board — Orange and Almond Cake

Taking a slice out of an Orange and Almond Cake — Orange and Almond Cake

As for the frosting:

Thick coconut yoghurt: I use the vanilla or natural Cocos Organic yoghurt as it’s great for gut health while being super thick and creamy. Runny yoghurt will not work here as the frosting will be too thin and wet.
Vegan protein powder: when mixed with the yoghurt, protein powder creates a luscious, smooth and mousse-like texture which is perfect for using instead of buttercream. I like a vanilla or white chocolate protein (my code AMB-AMY saves you 10% off all Macromike products).
Orange: zest orange zest makes the frosting even better.
Orange jam or marmalade: for adding into the middle of the cake is a delicious hidden gem. I use store-bought jam.
Extras: I also added some orange slices, pomegranate, flaked almonds and desiccated coconut on top of the cake, but these are all optional extras for that wow-factor.

Is this gluten-free and nut-free?

Yes, this is easily gluten-free, by swapping the flour for your preferred 1:1 baking blend of GF self-raising flour. To make this nut-free, swap the ground almonds for ground up sunflower seeds and check your other ingredients like almond essence, yoghurt and protein for nuts.

A slice of Orange and Almond Cake on a plate — Slice of Orange Cake with Frosting

Half of an Orange and Almond Cake — Slice of Orange Cake with Frosting

How do I make this?

This cake is easy to make in a few steps:

Prepare the oranges by zesting, peeling and then blending up: now measure out the correct volume or juice/pulp and reserve the rest for drinking.
Whisk together the dry ingredients: until combined.
Pour in all of the wet ingredients: and whisk until smooth.
Divide between two cake tins: and smooth over the tops.
Bake for 28 minutes: or until golden, springy to touch and baked through.
Cool fully before frosting: first in the tins and then on a wire rack.
Whisk together the frosting ingredients: until fluffy.
Place one cake on a plate and cover with half the frosting: fill the middle with jam.
To with the second cake, more frosting and decorate: as you please.
Slice and enjoy: with tea, coffee or orange juice.

How long will this last?

This cake can be enjoyed on the same day or kept in the fridge in a sealed container for 2-3 days, and allowing it to rest at room temperature before eating. You can freeze the unfrosted cakes for 1 month, wrapped well, and defrost before decorating.

A slice of of Orange and Almond Cake with a fork — A slice of Orange Cake with Marmalade

What else can I bake?

If you are looking for more cakes to try: