Prepare to be transported to a world of pure culinary bliss with this show-stopping vegan cake that proves plant-based desserts can be both luxurious and irresistible! Imagine a moist, tender cake infused with bright orange notes, perfectly complemented by a rich, velvety chocolate buttercream that will make your taste buds dance with joy. Whether you're a committed vegan, a dessert enthusiast, or simply someone looking to impress their friends and family, this Orange and Almond Cake is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Vegan
Serves: 1 cake
Ingredients
- 1 1/2 cups almond flour
- 1 cup all-purpose flour
- 1 cup coconut sugar
- 1/2 cup almond milk
- 1/4 cup orange juice
- 1/4 cup coconut oil, melted
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 1/2 cup vegan butter
- 2 cups powdered sugar
- 2 tbsp almond milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper, lightly greasing the sides with coconut oil.
- In a large mixing bowl, sift together almond flour, all-purpose flour, baking powder, and salt to ensure a smooth, lump-free mixture.
- In a separate bowl, whisk coconut sugar, melted coconut oil, orange juice, and almond milk until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until a uniform cake batter forms. Be careful not to overmix.
- Transfer the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the chocolate buttercream, cream vegan butter in a stand mixer until light and fluffy.
- Gradually add powdered sugar and cocoa powder, mixing on low speed. Add almond milk to achieve desired consistency.
- Once the cake is completely cool, frost with the chocolate buttercream, spreading evenly with an offset spatula.
- Optional: Garnish with orange zest or sliced almonds before serving.
Tips
- Ingredient Temperature Matters: Ensure all your ingredients are at room temperature for the most consistent and smooth batter.
- Don't Overmix: Gently fold your wet and dry ingredients together. Overmixing can lead to a tough, dense cake.
- Check Your Oven: Every oven is slightly different, so start checking the cake around the 35-minute mark to prevent overbaking.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- Customize Your Garnish: Get creative with toppings like toasted almond slivers, orange zest, or a light dusting of cocoa powder.
- Make Ahead: This cake actually tastes even better the next day, as the flavors have time to meld together.
- Storage Tip: Keep the frosted cake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 0mg
