Vegan Gluten Free Whole Orange Cake
A light vegan and gluten free orange cake made with a whole cooked orange.
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.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.