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.

Stirring together the dry ingredients. Spelt, wholemeal and almonds. 

Orange Spelt and Almond Cake {vegan}

I mixed it up the coconut oil 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.

Orange Spelt and Almond Cake {vegan}

You just moisturized, your hands smell amazing and you’re making a cake.

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}

Just dump in the dry ingredients and mix until the batter is evenly combined.

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}

4.62 from 31 votes
Print Pin
Course: Cake
Keywords: dairy free, egg free, vegan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  • 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
  • 1/2 cup (110 g) coconut oil
  • 2 oranges zested and juiced
  • 3/4 cup (150 g) cane sugar or light brown sugar
  • 1/3 cup (80 ml) water
  • 3 tbsp apricot jam warmed
  • 1/2 cup (110 g) powdered sugar

Instructions

  • Preheat the oven to 350 F (180 C) and grease a large loaf pan.
  • In a medium bowl, stir together the flours, almonds, baking powder, baking soda and salt.
    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
  • 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.
    1/2 cup (110 g) coconut oil, 2 oranges, 3/4 cup (150 g) cane sugar or light brown sugar, 1/3 cup (80 ml) water
  • 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.
    3 tbsp apricot jam
  • Stir together the powdered sugar, remaining jam and enough water to make a pourable glaze, then pour it over the cake.
    1/2 cup (110 g) powdered sugar
Tried this recipe?Let me know how it went! Mention @izyhossack or tag #topwithcinnamon!

66 thoughts on “Orange, Spelt and Almond Cake {vegan}”

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

  2. 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!

  3. 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.

  4. 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

  5. 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.

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

  7. 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!

    • 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!!

  8. Awesome! Healthy enough to make for my loved ones, tasty enough to share with my friends πŸ™‚

  9. 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! πŸ™‚

    • 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 πŸ˜‰

  10. 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!

  11. 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 (:

  12. 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! πŸ™‚

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

  14. 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.

  15. 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!

  16. 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.

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

  18. 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. πŸ™‚

    • 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.

      • 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?

  19. 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.

Comments are closed.

- powered by chloΓ©digital