Orange and Almond Cake (Vegan Small-Batch)

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.

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.

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.

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:

Taking a slice out of an Orange and Almond Cake

Orange and Almond Cake (Vegan Small-Batch)

Yield: 8
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 48 minutes

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.


For the Cake:

  • 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

For the Frosting:

  • 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


  1. Preheat the oven to 160Fan/180ºC and line and grease two 6-inch cake tins with parchment paper.
  2. For the oranges: zest one orange and leave to one side. Now peel all of the oranges and add the fruits to a blender and process until smooth. Measure out 360ml (1 ½ cups) of the orange juice (save an extra to drink).
  3. For the cake batter: into a large mixing bowl whisk together the flour, ground almonds and sugar. Now pour in the orange juice, zest, olive oil, vanilla and almond essence and salt. Whisk to a thick, smooth batter.
  4. To bake: divide the batter equally between the two tins and smooth over the tops. Bake for 25-28 minutes, until an inserted skewer comes out basically clean from the middle and they are golden and risen. Cool for 10 minutes then carefully lift out to cool fully on a wire rack.
  5. For the frosting: whisk together the yogurt, protein and orange zest till smooth and thick.
  6. Cut the tops of the cakes off if they have dome.
  7. Place one cake down and cover with half the frosting. Make an indent in the middle and full with the marmalade. Top with the second cake and spread over the frosting. Decorate with orange slices, pomegranate, almonds and coconut.
  8. Enjoy straight away or keep in a sealed container in the fridge for 2-3 days, and allow to sit at room temperature before eating. You can also freeze the unfrosted cakes for 1 month, wrapped well, and allow to defrost before decorating.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Orange and Almond Cake so please let me know in the comments below and leave a star review above. If you do make this, please tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With orange cake love x

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