Vegan Orange Cake

After multiple trials, here it is, we finally perfected this recipe to our own taste!

As we absolutely love oranges and all things citrus, we decided to focus on this beautiful bright fruit for our Vegan project. Aside from the lovely aroma it has, it came out perfectly moist and gooey – yum!

We encourage you to play with this recipe and make adjustments so that you come up with your own recipe. Please tell us the feeling when you get to try your first bite from the recipe that you created yourself :). We absolutely loved the feeling! Ideas for adjustments: replace the orange juice, zest and essence with lemon, grapefruit or clementine juice, zest and essence. If you don’t have spelt flour handy, normal flour is absolutely fine to use. If you wish to keep it healthier, we loved buckwheat flour too. Let us know if you have an unusual flour that you normally go to for baking, it would be great to find out your thoughts on this.

Let’s get baking 🙂


230 gr spelt flour

100 ml almond milk

60 ml orange juice

130 gr coconut sugar

130 gr vegan butter

10 gr baking powder

5 gr bicarbonate of soda

100 gr coconut yoghurt

1 tbsp chia seeds

1 orange zest

1 tsp orange essence


Preheat the oven to 190° C (170° C fan). Line a 20 x 20 x 5cm baking tin with baking parchment.

Add 4 tbsp of water to the chia seeds, mix well and set aside for approximately 10 minutes.

Dissolve the bicarbonate of soda in the orange juice and leave aside.

Mix the baking powder with the sifted flour and set aside.

Cream the vegan butter with the sugar for approximately 10 minutes, until light and fluffy. Make sure to leave the vegan butter outside for at least an hour before you start to cream it.

Add the orange zest, orange essence and orange juice and continue to mix well until combined.

Start to add the flour, yoghurt and milk while alternating these three and mix well until the composition becomes homogenous.

Pour the mixture into the tin and keep in the oven for 40-50 minutes or until cooked through but still a little gooey.

Allow the cake to cool in the tin for approximately 10 minutes, after which put it on a cooling rack to cool off completely.

Frosting (optional):

Mix 1-2 well ripe avocados with 50-60 gr Cocoa powder and 6-8 tbsp maple syrup. You now have a lovely healthy cream to decorate your cake with.


Love and Crumbs,

Mariana and Kay x