Vegan Gluten Free Whole Orange Cake Recipe
This Vegan Gluten Free Whole Orange Cake is so moist and flavourful. It contains a whole cooked orange that has been pureed, rind and all! This results in a wonderful, slightly bitter taste in the cake that has the real flavour of an orange. If you typically prefer super sweet desserts, I would advise you to increase the sugar a little and choose a sweet orange, such as Seville or some type of mandarin (Satsuma, Clementine or Tangerine falls under this category). This recipe has been adapted from Whoopsie Cooking Recipes, “Vegan Tangerine Cake”. Whoopsie Cooking is run by Clare, one of my favourite content creators, she runs a blog dedicated to cooking delicious meals based on produce bought in the reduced section of supermarkets. It’s genius and I would highly recommend checking her out!
Are there any special ingredients for this Vegan Gluten Free Whole Orange Cake Recipe?
Aquafaba
Aquafaba can be used as a vegan egg replacer in baked goods. It can be whipped up to soft peaks after 10 minutes of whisking to create an egg like texture. It sounds like a fancy product that might be hard to get but it’s actually cheap and accessible. Aquafaba is the cooking liquid from chickpeas. You can get this liquid from draining a tin of chickpeas(in water, not brine) or from cooking dried chickpeas. Typically, the liquid you get from a can of chickpeas is a lot more concentrated and is the preferred way to get aquafaba. For more information on aquafaba, check out the video below from Jerry James Stone.
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Gluten Free Flour
You can use any type of gluten free flour here, I chose rice flour, from Natco. Gluten free flour can be found in most supermarkets, health food shops or any International style food shops. This cake produces a super moist, dense cake. If you prefer a slightly fluffier sponge style cake, double the flour.
So how do I make this cake?
To begin making this cake, you need to cook a whole orange by boiling it in water for 40-50 minutes until the rind is soft. It’s important to keep it totally covered in water throughout the process for even cooking. When cooked, allow the orange to cool slightly , cut the end bits off and blend. Next, whip up the previously mentioned aquafaba(chickpea liquid) with sugar. This will take about 10 minutes. Sieve and carefully fold in the ground almonds, gluten free flour and baking powder. Next, add the pureed orange and remaining chunkier bits of almonds and mix gently. Pour into greased and lined cake tins and bake. I used two small 4inch round cake tins, like these, but you could also use one 8inch cake tin to bake one cake.
For more Vegan Recipes, check out my Vegan category here.
For more Gluten Free Recipes, check out my Gluten Free category, here.
To see more Cake Recipes, check out my Cake category, here.
Vegan Gluten Free Whole Orange Cake
Equipment
- Small saucepan
- Stick Blender, Blender and small food processor also works
- Small measuring jug
- Electric whisk or stand mixer
- Large mixing bowl
- Sieve
- Rubber spatula
- Two round 4inch(10cm) cake tins
Ingredients
- 1 whole medium-large sized orange
- 1/2 400g tin water of chickpeas (aquafaba)
- 100 grams caster sugar
- 100 grams ground almonds
- 20 grams gluten free flour, I used rice
- 1/2 tsp baking powder
Instructions
- Start by cooking the orange. Submerge in water in a saucepan and cook for 40-50 minutes until the rind is soft. Make sure to keep it covered with water while cooking.
- When cooked, remove from the heat and allow to cool.
- Cut off the end bits and chop roughly. Place into the small measuring jug and blend until mostly pureed.
- Preheat the oven to 170°c(340°f) or 160°c(320°f) if fan assisted.
- In the large mixing bowl, add the aquafaba and sugar. Whisk on high till it starts to double in size, this takes quite some time, at least 10 minutes.
- Sieve in the ground almonds, gluten free flour and baking powder and gently fold in to the whipped aquafaba. Keep the almonds that didn't go through the sieve, you will add them next.
- Add in the pureed orange and the remaining almonds. Fold in gently but thoroughly and pour into your greased and lined cake tins.
- Bake immediately for 40-45 minutes or until a skewer inserted into the middle comes out clean. Cover for the last 10 minutes of baking if the top is starting to colour too much.
- Allow to cool fully before removing from tins.
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