Move over traditional flourless orange almond cake, here’s your more contemporary cousin, the flourless mandarin almond cake which is vegan, gluten free, has no refined sugar, no soy, no eggs and no butter!
It was mandarin season and I had stocked up for the week but was getting sick of eating them by themselves. I wanted to find a good use for the leftover mandarins! Then I remembered when I used to indulge on moist orange-y almond cakes before my vegan days! It’s been a while since I’ve eaten them.
This cake has everything that I remember about those delicious cakes, but better! It’s got icing, spices, fresh fruit and pistachios ;).
I trialed 3 versions of this recipe and it was so rewarding to settle on a recipe that was moist, sweet and was actually cooked in the middle.
I mean, just look at that texture!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
- 1 mandarin
- ½ cup rice malt syrup
- 2 chia eggs (2 tablespoons ground chia seeds + 6 tablespoons water)
- 2 cup almond meal
- ¾ tsp baking powder
- ¼ cup water
- 1 tsp cinnamon
- ½ tsp cardamom seed powder
- 1 cup cashews, soaked for 2 hours
- ½ cup thick canned coconut cream
- ¼ cup cacao butter, melted
- 2 tbsp rice malt syrup
- 2 tbsp frosting
- 2 tbsp coconut cream
- 1 tbsp cacao butter, melted
- Zest of one mandarin
- Pinch turmeric powder
- Bring a small saucepan of water to a boil and place whole mandarin (with skin on) in it. Boil for 5 minutes then simmer for 1 hour.
- Preheat oven to 170C. Add softened mandarin to a food processor and process until it breaks down. Remove any seeds then add the mandarin paste to a large mixing bowl.
- Add rice malt syrup and chia eggs to mixing bowl and mix until well combined.
- Add rest of cake ingredients to mixing bowl and mix until well combined.
- Pour cake mixture into a lined 15cm cake tin then bake for 40-50 minutes or until a skewer can be inserted into the middle of the cake and comes out clean.
- Meanwhile, for the frosting, drain the cashews and add to a high-powered blender with the rest of the frosting ingredients. Pour frosting into a bowl then refrigerate.
- (Optional) For the mandarin drip, combine all ingredients in a small bowl then refrigerate.
- When cake has cooled, frost with white icing and carefully drip the mandarin drip on the edges of the cake (use a piping bag or a spoon). Decorate with fresh mandarin pieces and enjoy!