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Orange, Spelt and Almond Cake {vegan}

Orange Spelt and Almond Cake {vegan}

Heellooooo orange cake!

This cake is orangey with a capital ORANGE.

and it’s (I’m gonna use that word..) moist! I could say it’s clammy, but that’s worse. Clammy cake.. ew. Moist cake: yes please, 10/10, I will take two.

Two slices that is, not cakes. Two cakes is excessive for one person. I’m not actually a cake monster you know. Jeez.

So are we doing this or what? Let’s get a-mixing (compulsory eyebrow raise when you say that):

Stirring together the dry ingredients. Spelt, wholemeal and almonds. It’ll make you feel cool just stirring these things together. You totally know about spelt – hey ancient form of wheat! You gon’ make this cake super soft, thaaanks.

Orange Spelt and Almond Cake {vegan}

You know when you scoop the coconut oil out of the container and it’s all lumpy? and then you mix it with a spoon but you just. can’t. make. it. smooth. Heads up, it’s gross to get a lump of coconut oil in the cake batter you’re…taste testing…


Turns out that my Kenwood’s paddle attachment is pro at making that coconut oil super smooth.

I mixed it up with orange zest until slightly fluffy and creamy. Yes it’s food, but dip your finger into that orangey coconut oil and rub some into your hands.

You just moisturized, your hands smell amazing and you’re making a cake. The Kenwood may be a pro at mixing, but you’re a pro at treating yo’ self. GO YOU!

Orange Spelt and Almond Cake {vegan}

Sugar now: waterfall it in then mix it up.

Orange Spelt and Almond Cake {vegan}

A squeeze (or four) of orange juice

Orange Spelt and Almond Cake {vegan} Orange Spelt and Almond Cake {vegan}

(p.s. I always take my glasses off when I’m cooking. I have no idea why. I just can’t stand being a kitchen with them on my face)

Orange Spelt and Almond Cake {vegan}

Ha ha! Now the best part. The Kenwood KM330’s SPLASH GUARD.


Because what’s not fun is when you put flour or powdered sugar or milk into a stand mixer and then it just flies out the bowl as soon as you turn the power dial. I don’t know about other people, but I don’t think that inhaling that mist of powdered sugar is the most fun thing in the world.

Orange Spelt and Almond Cake {vegan}

Anyway. Just dump in the dry ingredients and mix on full speed feeling superior to have beaten the huge powdery explosion going on in the bowl.

Orange Spelt and Almond Cake {vegan}

Orange Spelt and Almond Cake {vegan}

Spread it (make some patterns in the batter, you know you want to)

Orange Spelt and Almond Cake {vegan}

Bake it

Orange Spelt and Almond Cake {vegan}

Glaze & eat.

Orange Spelt and Almond Cake {vegan}

Orange Spelt and Almond Cake {vegan}

Orange Spelt and Almond Cake {vegan}

Orange Spelt and Almond Cake {vegan}


  • 1/2 cup (110 g) coconut oil
  • 2 oranges, , zested and juiced
  • 3/4 cup (150 g) cane sugar
  • 1/3 cup (80 ml) water
  • 1 cup (124 g) spelt flour
  • 1/2 cup (58 g) whole wheat flour
  • 1/2 cup (50 g) ground almonds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 tbsp apricot jam, , warmed
  • 1/2 cup (110 g) powdered sugar


  1. Preheat the oven to 350 F (180 C) and grease a large loaf pan.
  2. In a medium bowl, stir together the flours, almonds, baking powder, baking soda and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the coconut oil with the orange zest until smooth. Add in the cane sugar and beat until light. Add the orange juice and water to the bowl. If you have a splash guard on your stand mixer, just dump the flour mixture into the bowl and beat on high speed until just incorporated. If you don't have a splash guard, set your stand mixer to a low speed and spoon the dry ingredients in while it's mixing, until just incorporated.
  4. Pour into the greased loaf pan and bake for 35-45 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack. Brush with 2 tbsp of the apricot jam.
  5. Stir together the powdered sugar, remaining jam and enough water to make a pourable glaze, then pour it over the cake.

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  • Marta @ What Should I eat for breakfast today November 22, 2013 at 3:09 pm

    I made a banana bread yesterday, but it’s gone by now. This cake is a good idea for tomorrow.

    • Izy November 25, 2013 at 11:52 pm

      Mmmm I love banana bread! 🙂 if you give it a go, let me know what you think!

  • Todd @ HonestlyYUM November 22, 2013 at 3:16 pm

    I’m picturing this with my coffee right now. I love those shots of the oranges btw.

    • Izy November 25, 2013 at 11:53 pm

      Haha perfect pairing. Thank you!

  • Mallory @ Because I Like Chocolate November 22, 2013 at 3:18 pm

    This sounds like the perfect Friday snack!

    • Izy November 25, 2013 at 11:53 pm

      Totes is 😉

  • Jessica | Portuguese Girl Cooks November 22, 2013 at 3:18 pm


    • Izy November 25, 2013 at 11:53 pm

      Thanks Jessica!

  • Antonia @ Health Inspirations November 22, 2013 at 3:45 pm

    Absolutely beautiful!
    I also don’t wear my glasses when I’m cooking or baking. I feel like they restrict my sight, for some odd reason!

    • Izy November 25, 2013 at 11:54 pm

      Thanks Antonia!

      YES so true haha I can’t deal with it, they really do make it harder to cook/ bake

  • Abby November 22, 2013 at 3:47 pm

    Gorgeous photos (as usual) what a wonderful recipe for the weekend!

    • Izy November 25, 2013 at 11:54 pm

      Thanks Abby!

  • Abbie November 22, 2013 at 4:12 pm

    dude this is amazing! I have a major crush on Spelt flour.
    This cake looks so gorgeous and moist and just so. good.
    I’m definitely making this soon. And pinning it obsessively. ha.
    BEAUTIFUL PHOTOS. oh my gosh.

    • Izy November 25, 2013 at 11:55 pm

      Thanks so much Abbie 🙂 spelt is so beaut!!! Love it

  • Abby @ The Frosted Vegan November 22, 2013 at 5:01 pm

    First of all, I love that I am going to be the 3rd Abby to comment on this post, for the win! Second, that bread is all up in there like whhhat I’m awesome and I’m like I’m going to eat that NOW

    • Izy November 25, 2013 at 11:55 pm

      Heck yeah you are! Brilliant 🙂 well duhhhh!!

  • Ondina Maria November 22, 2013 at 5:21 pm

    My Kenwood is very similar to yours, but in silver. I’m sooooooo in love with it!
    Plus, I also take my glasses off when in the kitchen. And, I’m baking this cake.

    • Izy November 25, 2013 at 11:56 pm

      Kenwoods are so good, my mum has had hers for like 30 years and it’s STILL WORKING it’s insane.

      High five!!!

  • Katrina @ Warm Vanilla Sugar November 22, 2013 at 6:02 pm

    This cake is absolutely lovely!!

    • Izy November 25, 2013 at 11:56 pm

      Thank you, Katrina 🙂

  • Orange Spelt and Almond Cake {vegan} | My Vegan... November 22, 2013 at 6:23 pm

    […] Heellooooo orange cake! This cake is orangey with a capital ORANGE. and it's (I'm gonna use that word..) moist! I could say it's clammy, but that's worse. Clammy cake.. ew. Moist cake: yes please, …  […]

  • Belinda @themoonblushbaker November 22, 2013 at 7:21 pm

    My family loves orange cake. I am glad they can at least get serve of whole grains in with this recipe.

    • Izy November 25, 2013 at 11:57 pm

      Yes! The whole grains make it much easier to pass off as healthy cake…

  • dana November 22, 2013 at 7:23 pm

    Gorgy McGorgy-face! Love these photos and this cake looks ta die for. Lovely job, friend!

    • Izy November 25, 2013 at 11:58 pm

      Haha thank you so much Dana! You are one fab chica 🙂

  • Jocelyn (Grandbaby Cakes) November 22, 2013 at 7:30 pm

    This is just such a lovely loaf cake!

    • Izy November 25, 2013 at 11:58 pm

      Thanks Jocelyn!

  • Kezia November 22, 2013 at 7:40 pm

    Looks amaze. Vegan recipes are always good to have, just because it feels kinda cool AND you have the bonus of being able to feed people who don’t normally get cake!

    • Izy November 25, 2013 at 11:59 pm

      Yeah! Precisely. And it means that when you don’t have any eggs and you need to make something for a post (…totally not what happened here…. :/ ) then you can still BAKE A CAKE!!

  • Amber @ sweetpea darlingheart November 22, 2013 at 7:59 pm

    Awesome! Healthy enough to make for my loved ones, tasty enough to share with my friends 🙂

    • Izy November 26, 2013 at 12:00 am

      Definitely 🙂 thanks Amber

  • Kammie @ Sensual Appeal November 22, 2013 at 9:02 pm

    Well the food is obviously gorgeous and delicious looking but man, can you please just come here and bake with me and teach me your magical photography ways! 🙂

    • Izy November 26, 2013 at 12:01 am

      Thank you, Kammie! Well I’ve had a few tutorial requests for photography recently so you never know, I might be making a post about it some day in the future 😉

  • Rochelle @ Oh So Sweet Baker November 22, 2013 at 11:40 pm

    I feel I haven’t made cake in a while. I’m loving the sound of this cake especially with the ancient wheat and the orange. Yummy!

    • Izy November 26, 2013 at 12:02 am

      Thanks Rochelle! Same here, I hadn’t made a cake for aggesss until I made this one

  • Sami @ My Second Breakfast November 23, 2013 at 1:00 am

    I wish I could take my glasses off while I cooked. Unfortunately I’d be completely blind which wouldn’t be good for myself or the food lol. I’ll definitely be making this with my newly purchased spelt flour (:

    • Izy November 26, 2013 at 12:03 am

      Haha aww, just suffer through the uncomfortable glasses experience with food as the reward 😉

  • Haley @Cupcakes and Sunshine November 23, 2013 at 1:18 am

    Oh my, this looks wonderful! Chocolate and orange is one of my favorite combos. I think I would have to add a chocolate glaze to mine! Mmm! 🙂

    • Izy November 26, 2013 at 12:04 am

      Dayummmm you’re on a roll! Do itttt

  • Bec {daisy and the fox} November 23, 2013 at 5:49 am

    yummmmmm – this looks insanely good!!
    i’m all in for a moiiist cake (yep, i said it again 😛 )
    and your food photography is just amazing, just gotta put the obvious out there 🙂
    thanks for the recipe!

    • Izy November 26, 2013 at 12:04 am

      Thanks so much 🙂

  • Sophie November 23, 2013 at 6:10 am

    Gorgeous gorgeous gorgeous!! Totally loveeeeee. And I have to take my glasses off too when I’m in the kitchen. They just don’t feel right when I’m making food. It’s weird.

    • Izy November 26, 2013 at 12:05 am

      YES HIGH FIVE ME GURL! Thank you!

  • Katy November 23, 2013 at 4:36 pm

    I love using spelt in baked goods, you’re right it definitely makes everything super soft. This cake looks delicious, citrus cakes are the best with that tangy factor!

    • Izy November 26, 2013 at 12:05 am

      Love it 🙂 and I knowwww citrus glaze – I can eat that with a spoon. Mmmmm.

  • Claire (@Kurea_San) November 23, 2013 at 5:40 pm

    Looks absolutely divine. Am bookmarking this so I can try it out myself next time I get me bake on!
    Claire xx

    • Izy November 26, 2013 at 12:06 am

      Woohoo 🙂 thanks Claire!

  • Angela @ Canned Time November 23, 2013 at 9:00 pm

    A perfect blend of my favorite flavors. YUM ♥

    • Izy November 26, 2013 at 12:06 am

      Yes! Thanks Angela

  • Caroline November 24, 2013 at 8:58 pm

    This looks amazing. I can’t wait to try!!

    • Izy November 26, 2013 at 12:07 am

      Thanks Caroline 🙂

  • Teffy November 25, 2013 at 8:40 pm

    Oo looks so delicious!!
    Definitely need to make these.

    { Teffys Perks Blog } X

    • Izy November 26, 2013 at 12:07 am

      Thanks Teffy!

  • Mischelle November 26, 2013 at 2:58 am

    One of my faves!!! I remember making one with pureed whole oranges (i mean whole package) for my dietary requirements class (it’s gf!)! Impeccable!! As always and i’m sure this one is too!! (i muh belleh now!!)

    Exclamation points are quite necessary.

  • Laura (Blogging Over Thyme) November 26, 2013 at 4:38 am

    Yummmm!!! I love everything about this. EVERYTHING.

  • Lillian@SugarandCinnamon November 26, 2013 at 11:41 am

    Such beautiful and clear photos! And the cake looks amazing as well haha x great post 🙂

  • Laura November 26, 2013 at 10:49 pm

    Oh dear lordy, there goes the diet! I need this in my life so much right now. What time is Tesco open to! haha
    Heroine In Heels

  • Carla @ Gluten Free Recipe Box November 27, 2013 at 6:02 am

    Yum! Sound and look amazing! I’ll have to try it with a buckwheat and sorghum blend. Thanks!

  • Lena February 8, 2014 at 3:34 pm

    Okay, so, I don’t usually try recipes that don’t have any comments of people who have already tried it successfully. Cause I’m just cowardly like that. But this cake looked really good, and I had all the ingredients, so I decided to give it a try. Only things I changed were reducing the sugar (I used light brown sugar) to about 2/3 of a cup and adding some stevia. I was a bit worried, because after adding the water and orange juice I had this gross-looking mixture of liquids and chunks that refused to combine. But at the end it all looked good, and I baked it for 45 minutes, and the result: marvelous! The top became crunchy and the inside was soft, which I love. It really is moist and delicious. And very sweet. So thank you for this great recipe!

    Oh, just one small note – it is kind of crumbly. I don’t mind all that much, but since I’m not a vegan, would adding an egg to the recipe help bind the whole thing together? For the next time I make it, of course. 🙂

    • Izy February 9, 2014 at 9:06 pm

      yeah it is a crumbly cake! I think it’s cos of the lack of egg for binding (as you said) and also because I used spelt flour which has a lower gluten content than regular wheat flour so it makes it more fragile. I’m pretty sure that adding an egg will to the batter will be fine! maybe reduce the liquid in the batter by 1/4 cup (60 ml) to counteract the extra wetness from the egg though.

      • Lena November 7, 2014 at 9:58 pm

        Hiya, it’s me again, from 9 months ago! Oranges are finally in season again. So I’m back. Heh.
        Anyhow, I just tried to make the cake again, this time using an egg (and reducing the liquid exactly how you said) and for some reason it didn’t bake quite as well. I reverted back to the 3/4 cups of sugar (had no stevia) so really the egg was the only difference. But I just found that parts of the insides of the cake remained reaaaally wet even after baking it for ages – at some point I added aluminum foil on top because so the top wouldn’t burn, and then by the time there didn’t seem to be any really glaring wetness left, the rest had kind of dried up.. Any idea? Is it the egg?

  • plasterer bristol August 3, 2016 at 9:21 am

    This sounds so good, can’t say i’ve ever tried it either. Think i’ll pass this on to my mum to bake, she will love this recipe. Thanls simon.

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