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A close up image of the top of my vegan orange almond cake. The texture is crumbling and flaky.
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5 from 4 votes

Softest Vegan Orange Almond Cake with Streusel

This vegan orange almond cake is a perfect combination of sweet and savory. The crumb is light and fluffy. I think you'll love it.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Orange Almond Cake
Diet: Vegan
Servings: 12 Slices
Calories: 201kcal
Author: DJ

Ingredients

For the streusel:

  • 30 g all-purpose flour
  • 25 g brown sugar
  • 1.5 Tablespoons salted vegan butter softened

For the cake batter:

  • 200 ml soy milk
  • 1 teaspoon apple cider vinegar
  • 170 g all-purpose flour sifted
  • 30 g almond meal
  • 150 g granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 50 ml canola oil rapeseed
  • 1 teaspoon vanilla extract
  • 110 ml freshly squeezed orange juice
  • Zest of 2 medium-sized oranges
  • 20 g flaked almonds
Metric - US Customary

Instructions

Preparation:

  • Preheat your oven to 177 Celsius (350F).
  • Grease two 20cm x 10cm loaf cake tins with vegan butter then set aside. 

Make the streusel:

  • In a small bowl, mix together the flour and brown sugar.
  • Add the softened vegan butter. Use your hands to combine the ingredients. A crumbly streusel will form. It should have the consistency of breadcrumbs. Cover the streusel and place it into the fridge until later.  

Make the cake:

  • Make the vegan buttermilk. Mix together the apple cider vinegar and the soy milk. While it curdles for 8 minutes, measure out the other cake ingredients that you will need.
  • Add the all-purpose flour, almond meal, granulated sugar, baking powder, baking soda and salt to a large bowl. Mix to combine. 
  • Pour the curdled soy milk, canola oil, vanilla extract, orange juice and orange zest. Fold the cake batter until the flour is fully combined.
  • Pour the orange cake batter into the greased cake tins then sprinkle the flaked almonds and streusel onto the top of each cake equally. Bake your orange cakes in center of the oven for 20 minutes. A skewer will come out of them clean at this point.
  • Let the cakes cool in the tins for 15 minutes. After that, transfer them to a cooling rack to cool a little more.

Video

Notes

  • Sometimes I like to mix the flaked almost into the streusel mixture to create an 'almond streusel' and sometimes I prefer to sprinkle them on separately just before the cakes go into the oven.
  • You can't beat freshly squeezed orange juice. Avoid using artificial varieties of orange juice such as, orange juice from concentrate. Otherwise, the flavor won't be the same without it and the cakes will not taste anywhere near as fresh as they should do.

Nutrition

Calories: 201kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Sodium: 336mg | Potassium: 77mg | Fiber: 1g | Sugar: 16g | Vitamin A: 85IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 1mg