This is a pretty special cake, sweet and sticky and a beautiful orange and almond flavour. Use blood oranges or standard – both work. So good!
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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 the 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 is 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 orangy 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? Anyway, it was devoured within a day and a half!
Love, Niki xxx
This is a pretty special cake, sweet and sticky and a beautiful orange and almond flavour. Use blood oranges or standard - both work. So good!
Prep time: 15 minutes mins
Cook time: 45 minutes mins
8-10 servings
5 from 1 vote
Ingredients
- 1 1/4 cup organic gluten-free flour–I used Doves Farm
- 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 or 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 or orange essence
- 1 tsp almond extract
Syrup – optional
- 1 cup/250ml orange juice
- 1 tbsp maple syrup
Instructions
To make the cake
Pre heat you oven to Gas Mark 4/180c
Oil then line an 8inch spring form baking pan.
Add the flour, sugar, baking soda, salt, sugar, 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 approx 45 minutes. Test by inserting a prong into the centre 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 or fruit of choice.
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.
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More Recipes with Oranges
Blood Orange Almond Cake (Gluten Free)
Festive Chocolate Orange Ganache Pots (Gluten Free)
Roasted Orange and Almond Cake
Discuss this Recipe with Niki
30 Responses
Loved this cake as did all my vegan, gluten free guests
ThankyouReply
Aww wonderful! xxx
Reply
Hello
Did you mean all purpose gluten free flour ?
Or self raising or plain ?
Also, can I make muffins instead of a cake with this recipe ?
Reply
Make sure the oranges are vegan. Most oranges (and clementines, satsumas, etc.) from UK supermarkets and greengrocers aren’t vegan because they are coated with beeswax or shellac – look for E901 or E904 in tiny print on the label. If you want unwaxed oranges, you will probably need to buy the organic ones.
Reply
Can you start putting your measurements in grams too please? My scales don’t have a ‘cups’ measurement. 🙂
Reply
Yes all my latest ones are xx
Reply
Hello Niki,
I live in USA, Which GF flour do you recommend to use for this cake since I cant find Dove Farm brand here. I really want to make this cake it looks so tempting!!!
Thanks
Ayesha
Reply
Hi Ayesha
I think maybe Bob’s Red Mill GF could be an option?
Lots of love
Niki xxReply
What gives the cake chocolate colored look?
Reply
Its the dark blood oranges.
My best
Niki xxxReply
Could you do these as individuals in a muffin tin? How long should I bake for?
Reply
Hi Caroline
I havent tried but I’m sure you could.
Definitely reduce the time and keep your eye on them.
Good luck
Love
Niki xxxReply
Excellent recommendation Ritchie
Best
Niki xReply
I would love to try some of your recipes. When you say gas mark 4, what does this mean? I’m not familiar.
Reply
Hi Laura
Gas mark 4 is 180c
Much love
Niki xxxReply
Can I convert the recipe and use plain flour? Same amount of flour? We are not gluten free. Would I add the same amounts of being soda and baking powder? Thanks
Reply
Hi Nina
Absolutely, just swap with the same amount.
Love
Niki xxxReply
As gluten intolerant vegan, I find it almost impossible to find a cake that doesn’t taste like all the good stuff has been substituted. This cake is delicious!! I made it for my son’s birthday party and have made it lots of times since, anytime I need cake to impress! You’re a genius!! Thank you!!
Reply
Hi Anne
Im so so happy!
And my pleasure xxxReply
This is a beautiful cake, can’t wait to try it! Thanks for sharing with us 🙂
Reply
So happy you like Emma!
Love
Niki xxReply
Do you think you can substitute the oranges for lemons in this recipe? Thanks
Reply
Hi Ange
I haven’t tried but I think so, yes.
I would definitely add more sweetener though.
My best
Niki xxReply
Really looks scrumptious- can’t wait to try this!
Reply
Thank you so much Jane xx
Reply
Thanks Niki! So I have Doves plain gluten free flour but now I’m struggling to find the orange blossom extract, orange extract seems to be more common – what do you use please?
Reply
Hi Rachel
Orange extract will be gorgeous in this cake.
Love, Niki xxReply
This looks yummy! 😉 Which organic gluten free flour do you use please?
Reply
Thank you Rachel!
I used Doves Farm.
Best wishes
Niki xxReply
Amazing!!!@ loving it
Reply
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