Delight in the exquisite flavors of this Vegan Almond and Orange Sponge Cake, topped with a velvety smooth chocolate frosting and garnished with flaked almonds. This cake is a wonderful amalgamation of the nutty richness of almonds and the refreshing zest of orange, creating a light, tender sponge that’s both flavorful and satisfying. The cake batter incorporates ground almonds and vegan vanilla protein powder, adding both texture and a nutritional boost. Fresh orange juice and zest infuse the cake with a delightful citrus aroma and taste. The frosting, a blend of dairy-free yogurt, vegan chocolate protein powder, and cocoa powder, is smooth and chocolatey, perfectly complementing the almond-orange sponge. Topped with flaked almonds for an added crunch, this cake is ideal for celebrations, afternoon teas, or as a sophisticated dessert.
Ingredients:
Cake:
250g self-rising flour
75g ground almonds
50g vegan vanilla protein powder
1/2 tsp baking powder
1 tsp bicarbonate of soda
150g sugar
300ml dairy-free milk mixed with 1 tsp vinegar
60ml orange juice
Zest from one orange
90g dairy-free yogurt
50g neutral oil
Frosting:
200g dairy-free yogurt
50g vegan chocolate protein powder
20g cocoa powder
Topping:
Flaked almonds
Method:
Preheat the oven to 170°C and line two round cake tins.
Mix dairy-free milk with vinegar and set aside to thicken.
Sift dry ingredients (flour, ground almonds, protein powder, baking powder, bicarbonate of soda) into a bowl.
In another bowl, mix wet ingredients (sugar, milk mixture, orange juice, orange zest, yogurt, oil).
Combine wet and dry ingredients, mixing gently until just combined.
Divide the batter between the tins and bake for 20-25 minutes.
Prepare the frosting by mixing dairy-free yogurt, chocolate protein powder, and cocoa powder.
Once the cakes have cooled, layer them with frosting and top with flaked almonds.
Enjoy this Vegan Almond and Orange Sponge Cake, a perfect blend of nutty and citrus flavors, topped with a luscious chocolate frosting!
