Vegan Orange Cake

This soft, moist and citrusy-sweet Vegan Orange Cake is packed with flavors and made with fresh oranges. It’s a perfect all year-round dessert and is oil free and refined sugar free.

Course Dessert

Cuisine American

Keyword healthy vegan orange cake, how to make vegan orange cake, vegan mandarin orange cake, vegan orange cake

Prep Time 15

Cook Time 30

Cooling time 15

Total Time 1

Servings

Calories 256kcal

Author Gunjan

Ingredients

for the cake

1 cup oat flour
1 cup almond flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 grated orange zest
1/4 cup flaxmeal (soaked in 1/2 cup warm water)
4 California small mandarin seedless oranges
1/4 cup + 2 tbsp maple syrup
1 tsp vanilla extract
1 tsp orange extract

for frosting

3/4 cup raw cashew nuts ( soaked in warm water and drained)
1/4 cup oat milk
3 tbsp maple syrup
1 grated orange zest
1 California small mandarin seedless orange (squeezed/juiced)
1/2 tsp orange extract

for garnishing ( optional)

orange zest
orange slices

Instructions

Preheat oven at 350-degree Fahrenheit and lightly grease an 8-inch cake pan. (You may also place a round parchment paper after greasing the cake pan if desired. Make sure there is no hanging parchment paper from the cake pan).
In a mixing bowl combine oat flour, almond flour, baking powder, baking soda, salt and orange zest. Mix and keep it aside.
In a blender, combine 4 oranges, maple syrup, vanilla extract and orange extract and blend it smooth. Keep it aside.
Now, with the help of sieve/strainer strain the blended orange juice directly into the flour mixture. You may use your spoon to squeeze out the juice as much as possible and then discard the leftover pulp. Add soaked flaxmeal to the flour mixture and whip it into a thick pouring consistency batter.
In the cake pan, pour the batter and tap it gently for even spreading. Place it in the middle rack of the oven and bake it for 27-30 minutes or until the tester comes out clean. Turn it off and take it out. Let it cool down on a flat surface.
In the meanwhile, in a blender combine cashew nuts, oat milk, maple syrup, orange zest, orange extract and juice 1 orange in it directly. Blend it smooth until creamy and silky. (About 3-4 minutes). Keep it aside.
Now, turn over the cake on a flat surface (gently remove the parchment paper if using it) and spread the frosting on its top with a knife or a flat spatula. Garnish with more orange zest and sliced oranges and serve.

Video

Notes

After blending the liquid ingredients of the cake you may strain it in a bowl separately and then add to the flour mixture or strain it directly into the flour mixture. Discard the leftover pulp.
While blending the frosting make sure to juice the orange before adding it into the blender since we do not want to strain the frosting. It should be creamy and on a thicker side.
Make sure to soak the cashew nuts in hot or warm water long enough that you can break them with fingers. Then drain them. The softer the cashews are the creamier frosting would be.
This cake tastes best when served the same day. Refrigerate the leftovers for upto 1 week.
Make sure to use bright orange and soft and sweet oranges. I used California mandarin small oranges seedless ( cuties) for this recipe.
If you do not have oat flour then you may grind your own oat flour in a food processor. Simply add oats in the food processor and grind until powdered form. Measure it to 1 cup and use it in the cake.
Step wise images are provided in the post above for reference.

Nutrition