This Gluten-Free Vegan Orange Drizzle Cake is sweet, fragrant and citrusy. It's seriously moist, fluffy and refined sugar free too. It comes together in one bowl and is really easy to make!
2heaped teaspoonsbaking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
For the syrup:
3tablespoonsorange juice(freshly squeezed or from a carton)
3tablespoonsmaple syrup(or sub any other sweetener)
Instructions
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the orange juice to the same bowl along with the milk, orange zest, vanilla, maple syrup and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Transfer mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
Bake in the oven for 45 minutes until risen and golden brown and an inserted skewer comes out clean.
Once out the oven, transfer the cake from the baking tin onto a wire rack.
For the syrup:
Whilst the cake is baking, mix together the orange juice and maple syrup.
Drizzle it over the cake as soon as you’ve transferred it to the wire rack – it will soak into the cake better when it’s hot.
Leave to cool and wait for the syrup to soak in completely before slicing.
Tastes best eaten on the day it’s made, but keeps covered in the fridge for up to a few days.
Notes
*For a stronger orange flavour, add an extra teaspoon of orange extract as well as the orange zest. Or if using orange extract instead of orange zest, use 3 teaspoons of orange extract. **You can alternatively use almond flour.