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!
- 1 1/4 cup organic gluten free flour
- 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
- 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
- 1 tsp. almond extract Syrup – optional
- 1 cup orange juice
- 1 tbsp maple syrup
- Pre heat you oven to Gas mark 4
- Oil then line a 8inch springform baking pan.
- Add the flour, sugar, baking soda, salt, baking powder and ground almonds into a large bowl. Stir to combine.
- 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.
- 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.
- When cooled a little turn out onto a cooling rack.
- Drizzle with orange syrup and top with sliced blood oranges.
To make the syrup;
- 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.
- When the cake has cooled a little, drizzle the syrup over the top.