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Vegan Whole Orange Cake Recipe

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4.2 from 12 reviews

A moist and flavorful vegan whole orange cake made with the entire orange, almond flour, and potato starch. This gluten-free cake is naturally sweetened with sugar and has a dense yet tender crumb, perfect for a wholesome dessert or snack.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

Orange

  • 1 medium-sized organic orange (~250 g), with rind

Dry Ingredients

  • 250g (2 1/2 cups) almond flour / blanched almond meal
  • 150g (3/4 cup) granulated sugar
  • 85g (1/2 cup + 1 tablespoon) potato starch (or corn starch / corn flour), plus extra if needed
  • 3 heaped teaspoons baking powder

Wet Ingredient

  • 80g (1/3 cup) water

Instructions

  1. Prepare the Orange: Thoroughly wash the orange and remove the stem if attached. Place the whole orange in a small saucepan with about 4 cups of water. Simmer over medium heat for 30 minutes until the skin can be pierced easily. Drain and allow the orange to cool.
  2. Process the Orange: Roughly chop the cooled orange and remove any seeds. Place the chopped orange into a food processor and blend until it forms a paste; some rind pieces are okay.
  3. Preheat the Oven and Prepare Pan: Preheat your oven to 170°C (340°F). Grease or line an 8-inch (20 cm) cake pan with parchment paper for easy removal.
  4. Make the Cake Batter: Add the rest of the ingredients—almond flour, sugar, potato starch, baking powder, and water—to the food processor with the orange paste. Process until combined and thick. If the batter feels too runny, add potato starch one tablespoon at a time until a thick batter forms. Thicker batter is better to avoid a dense cake.
  5. Transfer Batter to Pan: Pour the batter into the prepared cake pan and smooth the surface with a spatula or spoon.
  6. Bake the Cake: Place the cake in the preheated oven and bake for 35-40 minutes. The cake is done when a skewer inserted in the center comes out clean or with only crumbs attached. The cake will not rise much but will set firmly.
  7. Cool and Serve: Allow the cake to cool completely in the pan. Once cooled, dust with powdered sugar if desired before serving. Store leftovers in an airtight container at room temperature for 1 day, refrigerator for up to 3 days, or freeze for up to 1 month.

Notes

  • Weighing ingredients is recommended over volume measurements for best results.
  • You can substitute potato starch with corn starch or corn flour if preferred.
  • Greasing or lining the pan ensures the cake doesn’t stick and comes out cleanly.
  • The cake won’t significantly rise or flatten but will set well and should be moist inside.
  • Dusting with powdered sugar is optional but adds a lovely finishing touch.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-whole-orange-cake-recipe/