2heaped teaspoons baking powder(ensure gluten-free if necessary)
¼teaspoonbicarbonate of soda (baking soda)
For the buttercream*:
100g(⅔cup)raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes
2tablespoonsmaple syrup(or sub any other sweetener)
4tablespoonsorange juice
To decorate (optional):
Clementine segments
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 between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins).
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean.
Once done, turn the cakes out onto a wire rack and leave to cool completely before frosting.
For the buttercream:
Drain soaked cashews and add to a food processor or blender with all the other ingredients.
Whizz until completely smooth, adding more orange juice if necessary.
To frost and decorate the cake:
Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it.
Place the other half of the cake on top of that and use rest of the frosting to spread on top and around the sides of the cake.
Decorate with clementine segments, if desired.
Tastes best when fresh but keeps covered in the fridge for up to a few days.
Video
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 also add a few drops of orange extract to the buttercream.**You can alternatively use almond flour.