This delightful cake combines the zesty sweetness of oranges, the crisp freshness of apples, and the earthy flavor of carrots into a moist and flavorful treat. Topped with a crunchy, dairy-free crumble, this cake offers a wonderful texture contrast that makes each slice uniquely satisfying. The blend of fruits and vegetable ensures a naturally sweet flavor profile enhanced by the nutty, buttery crumble.
Why You'll Love This Recipe
If you appreciate desserts that are not overly sweet and offer a depth of flavor, this cake is for you. The combination of apple, carrot, and orange juice creates a moist base with subtle sweetness, while the crumble topping adds a delightful crunch. It’s a fantastic way to enjoy a dessert that feels indulgent yet is packed with wholesome ingredients.
Perfect Occasion
Ideal for brunch, afternoon tea, or as a healthier dessert option at gatherings. It's also great for holiday celebrations where you want something uniquely flavorful that caters to guests who might prefer less traditional, overly sweet desserts. This cake is sure to impress with its beautiful layer of crumble topping and moist, flavorful base.
Decoration Tips
Once cooled, dust the top with powdered sugar for a simple yet elegant finish. Adding a few strips of orange zest or thin apple slices before serving can enhance the visual appeal and tie in the flavors of the cake. Edible flowers or a drizzle of orange glaze can also add a special touch for occasions that call for a more decorative presentation.
- Ingredients:
- For the Crumble:
- 70 grams of flour (about 1/2 cup)
- 70 grams of almond meal
- 70 grams of non-dairy butter substitute
- 70 grams of raw sugar
- For the Cake:
- 4 Granny Smith apples, peeled and cubed
- 4 carrots, peeled and grated
- 6 eggs, separated
- 1 and a half cups of mixed brown and white sugar (300 grams)
- 3/4 cup of oil (180 ml)
- 1 cup of orange juice (240 ml)
- 2 and a half cups of flour (350 grams)
- 1 packet of baking powder
- 1 teaspoon of baking soda
- For the Crumble:
- Instructions:
- Preheat the oven to 329°F (165°C). Grease and line a high-sided 24x10 cm cake pan.
- Prepare the crumble: In a bowl, mix flour, almond meal, non-dairy butter, and raw sugar. Rub together with your hands to form crumbs. Set aside.
- Make the cake: In a mixer, whip the egg whites and sugar until stiff peaks form. Reduce speed and gradually add egg yolks, oil, orange juice, flour, baking powder, and baking soda, mixing just until combined.
- Pour half of the batter into the prepared pan. Evenly distribute the apple cubes and grated carrot over the batter, then top with the remaining batter, smoothing the surface.
- Sprinkle the crumble mixture evenly over the top.
- Bake for about 60 minutes, or until a tester comes out with moist crumbs.
- Remove from the oven, let cool, and dust with powdered sugar.
Store the cake in an airtight container in the refrigerator.
Enjoy this rustic Orange, Apple, and Carrot Cake with its delightful dairy-free crumble topping, perfect for any occasion that calls for a touch of sweetness paired with wholesome goodness!