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Vegan orange and coconut cake
45 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 599
  • Fat about 41g
  • Carbohydrates about 44g
  • Protein about 9g
This is needed
This is needed for 8 pieces
Cake mixture
  • 100 g white flour
  • 150 g coconut flakes
  • 150 g shelled ground almonds
  • 150 g sugar
  • 1 tsp baking powder
  • 1 parcel vanilla sugar
  • 1 tsp sodium bicarbonate
  • 1 dl sunflower oil
  • 2.5 dl coconut milk
Citrus drizzle
  • 1 dl orange juice
  • 40 g icing sugar
  • 1 tbsp lemon juice
  • 1 dl orange juice
  • 25 g sugar
  • 1 organic orange, thinly sliced
  • 20 g almond, coarsely chopped
  • 40 g coconut strips
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Cake mixture
In a bowl, mix the flour with all the other ingredients up to and including the sodium bicarbonate. Stir in the coconut milk and oil. Transfer the cake mixture to the prepared tin.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180°C, then remove and allow to cool slightly, prick firmly all over with a wooden skewer.
Citrus drizzle
Mix together the orange juice, lemon juice and icing sugar. Pour the drizzle over the cake, leave to stand for approx. 10 mins. Remove the cake from the tin, leave to cool on a rack.
Bring the orange juice and sugar to the boil in a pan. Add the orange slices, cover and simmer over a low heat for approx. 15 mins. until the orange peel is soft, leave to cool. Garnish the cake with the orange slices, coconut and almonds.