I love any kind of citrus flavoured cake. This is so simple to make and so far has been fool proof, turning out moist and lemony every time. The almonds, oil and yoghurt stop the cake from drying out and it is still has a great texture 3 – 4 days after it is baked. I made a simple frosting from a little icing sugar and orange juice, but this cake also works well cut into slices and served with roasted fruit and yoghurt.
For some other cake idea check out my Gluten Free Toffee Apple Cake , Peanut Butter Cookie Brownie Cake , Chocolate Orange Baobab Cake with Citrus Cashew Cream Cheese Frosting , Vegan Black Forest Cake (Schwarzwald torte) and my Chocolate Banana cake with ‘Cream Cheese’ Frosting
Orange and Lemon Cake – serves 8 – 10
100 g flour (gluten free if necessary, I have tested Provena and it works well)
60 g ground almonds
1 tsp baking powder
1 tsp baking soda
100 g sugar
1dl/ 100 ml plant based yoghurt
1dl/ 100 ml oil
zest of a lemon
zest of an orange
0.5 dl / 50 ml fresh lemon juice
0.5 dl/ 50 ml fresh orange juice
0.5 dl/ 50 ml water
icing sugar, vegan friendly chocolate, pistachios, almonds, orange and lemon zest and dried roses to decorate
Preheat your oven to 180 degrees c. and grease and line a 23 cm loose bottomed round tin.
In a large bowl mix together all the dry ingredients. In a separate bowl lightly whisk together the wet ingredients.
Pour the wet ingredients on to the dry ingredients and quickly whisk until fully combined. Tip the mixture into your prepared tin and bake in the oven for 25 -30 mins, until an inserted skewer comes out clean.
I decorated my cake with some melted chocolate, icing made with icing sugar and a little orange juice, nuts and dried roses.