Blood Orange Almond Cake (Vegan & Gluten Free)

It’s blood orange season and I wanted to make something which really showed off their lovely flavour and beautiful appearance. I love adding them to my oats at time of year but I thought they deserved something a bit more special to show them off in style.

Plus I’ve had this orange and almond cake in mind for just this occasion. I think it’s perfect, not too sweet which a lovely almond flavour coming through. I made a quick syrup to drizzle on top when the cake had cooled a little while added some moisture and an extra organgy zing. Optional, but adds something extra.

Amazingly my delicious orange and almond cake is both vegan and gluten free, I really don’t think you’d ever know it.

As ever my cake has been taste tested by myself and cake loving Andy, the feedback? Well it was dovoured within a day and a half!

Non Blood Orange version – gorgeously bright!

Info

 

  8-10 servings
  15 minutes preparation time
  45 minutes cook time

Ingredients

  • 1 1/4 cup organic gluten free flour – I used Doves Farm
  • ¾ cup organic coconut sugar
  • 1 tsp. baking soda
  •  ½ tsp sea salt
  •  1/2 tsp. baking powder
  • 7 tbsp ground almonds
  • 1 cup fresh blood orange juice or orange juice
  •  1/3 cup extra virgin olive oil
  • Zest 2 oranges finely grated orange zest
  • 1 tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 tsp orange blossom extract or orange essence
  • 1 tsp. almond extract
    Syrup – optional:
  •  1 cup orange juice
  • 1 tbsp maple syrup

Directions

  1. Pre heat you oven to Gas mark 4
  2. Oil then line a 8inch springform baking pan.
  3. Add the flour, sugar, baking soda, salt, sugar, baking powder and ground almonds into a large bowl. Stir to combine.
  4. Combine the orange juice, oil, zest, vinegar, vanilla, orange and almond extracts in another bowl and whisk until well combined. Pour into the dry mixture and mix until the batter is smooth.
  5. Pour the batter into the pan and bake for aprox 45 minutes. Test by inserting a prong into the center of the cake to see if it comes out clean.
  6. When cooled a little turn out onto a cooling rack.
  7. Drizzle with orange syrup and top with sliced blood oranges or fruit of choice.

To make the syrup;

  1. Add the orange juice and maple syrup to a small pan and heat on a low heat for 5-10 minutes until the juice has reduced slightly.
  2. When the cake has cooled a little, drizzle the syrup over the top.

6 Comments

  1. Rachel on February 4, 2018 at 8:02 pm

    This looks yummy! 😉 Which organic gluten free flour do you use please?

    • Niki on February 6, 2018 at 12:05 pm

      Thank you Rachel!
      I used Doves Farm.
      Best wishes
      Niki xx

  2. Rachel on February 6, 2018 at 2:55 pm

    Thanks Niki! So I have Doves plain gluten free flour but now I’m struggling to find the orange blossom extract, orange extract seems to be more common – what do you use please?

    • Niki on February 12, 2018 at 12:24 pm

      Hi Rachel
      Orange extract will be gorgeous in this cake.
      Love, Niki xx

  3. Jane on July 1, 2018 at 5:06 am

    Really looks scrumptious- can’t wait to try this!

    • Niki on July 2, 2018 at 9:10 pm

      Thank you so much Jane xx

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