Orange & Almond Cake with Brandy Cream

Moist, full of flavour and incredibly moreish! Several of the Viva! staff have it down as their new favourite cake!

Easy recipeEasy Freezable recipe
Add to favourites

Click on a star to rate this recipe!

Average rating 4.5 / 5. Vote count: 4

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

20 min

Cook time

40 min

Total time

60

Meal

  • vegan-desserts

Servings

8

Ingredients

Cake

  • 115ml/scant ½ cup vegetable oil
  • 210g/1 cup golden caster sugar
  • 1½ tsp almond essence
  • 1½ tsp orange essence
  • 1 tsp vanilla extract or paste
  • 300ml/1¼ cups soya cream
  • 195g/1¼ cups plain flour
  • 3 tsp baking powder
  • 80g/½ cup fine polenta
  • 80g/¾ cup ground almonds
  • 3 tbsp vegan natural yoghurt
  • Zest of 1-2 oranges for decoration (optional)

Glaze

  • Zest and juice of 2 oranges
  • 4 tbsp golden caster sugar

Brandy cream

  • 1 x 400ml/13½ fl oz tin coconut milk (chilled in the fridge over night) or 2 tubs vegan crème fraîche (eg Oatly)
  • 2 tbsp icing sugar
  • 2-3 tbsp brandy
  • ½ tsp vanilla extract or paste

Instructions

Cake 

  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Line a 20cm springform cake tin with baking parchment.
  3. Mix together the oil, sugar, vanilla extract, almond essence, orange essence and soya cream until you get a smooth, creamy consistency.
  4. In a separate bowl mix together the flour, baking powder, polenta and ground almonds.
  5. Add the liquid mixture to the dry ingredients but only just before you are ready to put the cake in the oven (or the raising agents will work too quickly).
  6. Stir in the vegan yoghurt and gently mix everything together.
  7. Pour the mixture into the cake tin and place in the oven for 35-40 minutes or until lightly golden on the top and a cake probe comes out clean. If the cake is browning too quickly then cover the top with foil.

Glaze 

  1. In a small saucepan, heat all ingredients together on a low-medium heat until the sugar has dissolved.
  2. After removing the cake from the oven, leave to cool for 20 minutes before piercing the cake with a skewer all over (although not all the way through) and pour the warm glaze all over the top.

Brandy Cream

  1. Chill the tin overnight or place in the freezer for half an hour. It needs to be very cold.
  2. Scoop out the thick, top layer of coconut cream or pour your vegan creme fraiche into a large mixing bowl, then whisk.
  3. Stir in the sugar slowly until it has mixed in and dissolved. Stir in the brandy and vanilla extract until well combined.
  4. Return the cream to the fridge until ready to serve.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Cinnamon S’mores French Toast Roll-ups

Add to favourites
Having lived in “country” places for most of my youth, bonfires were a consistent presence in many of my favourite memories. When I found out marshmallows weren’t vegan, I was…

Almond & Pistachio Sponge

Add to favourites
A lovely warming sponge cake packed full of heart-healthy nuts and topped with fragrant dried rose petals and a sweet citrus glaze.

Mint Chocolate Tart

Add to favourites
This dessert is basically “after eight” chocolate in tart form. With a delicious chocolate shortbread and mint and chocolate ganache filling, it’s perfect for the holidays!

Vegan Snickerz Bars

Add to favourites
A fan favourite and one of the most popular recipes from the blog and my book No-Bake Vegan Desserts. With a delicious peanut nougat, date caramel and dairy free chocolate…

Halloween Cupcakes

Add to favourites
These Halloween cupcakes are great as you can cheat and use store bought cupcakes if you are short on time or bake them yourself in advance. The decorating techniques are…

Punk Pumpkin Cake

Add to favourites
In this recipe we use a bundt to make the pumpkin shape. The cake is sandwiched with chocolate fudge icing and orange icing for a truly ghoulish effect!