Vegan Orange Almond Cake
Hol Dir die Kitchen Stories-App
Ingredients · Servings 8
- 180 g spelt flour
- 90 g ground almonds
- 3 tsp baking powder
- 120 ml almond milk
- 80 ml fresh orange juice
- 80 ml sunflower oil
- 100 g brown sugar
- 1 TL Vanilleextrakt
- 0.5 orange peel
- 2 tsp apple cider vinegar
- 130 g berries
- slivered almonds
- Icing sugar
Method · 55 min
- Preheat the oven to 180 degrees Celsius (convection) and grease a round cake tin (approx. 20 cm in diameter) with a little sunflower oil.
- Mix flour, ground almonds and baking powder in a bowl.
- In a second bowl, thoroughly mix the almond milk (or other plant milk), oil, fresh orange juice, sugar, vanilla extract, orange or lemon zest, and apple cider vinegar.
- Slowly mix in the flour mixture and stir to form a dough (don't overmix). Then pour the dough into the springform pan and let it stand briefly (2-5 minutes).
- Now you can spread the berry mixture evenly and sprinkle the almond flakes on top. (The recipe can be adapted to other fruits or berries as desired. Apricots, for example, taste great!)
- Bake the cake for 40-45 minutes. I like it when the cake is still slightly moist; this way it keeps well for 2-3 days.
- Let the cake cool completely and sprinkle with a little powdered sugar. Voilà – enjoy!
- In a second bowl, thoroughly mix the almond milk (or other plant-based milk), oil, fresh orange juice, sugar, vanilla extract, orange or lemon zest, and apple cider vinegar. 120 ml almond milk, 80 ml fresh orange juice, 80 ml sunflower oil, 100 g brown sugar, 1 tsp vanilla extract, 0.5 orange zest, 2 tsp apple cider vinegar.
- Now you can spread the berry mixture evenly and sprinkle the slivered almonds on top. (The recipe can be adapted to other fruits or berries as desired. Apricots, for example, taste great!) 130 g berries, slivered almonds
