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Simple vegan orange cake dusted with icing sugar on plate with a few slices coming out showing beautiful orange hue
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4.85 from 57 votes

Vegan Whole Orange Cake

Vegan orange cake using a WHOLE orange including the rind just like the classic Sicilian orange cake. Gluten free, grain free, eggless and uses only 5 ingredients!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Cuisine: Italian-inspired, Middle-Eastern, Moroccan-inspired, Vegan
Servings: 12
Author: Anthea



  • I'd recommend weighing the ingredients for this rather than using the cups measurement. Like all of my recipes, this whole orange cake was tested using grams except the baking powder measurement.

Preparing the orange:

  • Thoroughly wash the skin of the orange and remove the stem, if it's still on. Add around 4 cups of water to a small saucepan and place the whole orange in it. Over medium heat, simmer the orange for 30 minutes until you can pierce the skin with no resistance. Drain the water and allow the orange to cool.
  • Roughly chop the orange and remove any seeds. Place it in a food processor and blitz until it's pureed. Don't worry if there are little bits of rind in the puree.

Making the cake batter:

  • Preheat the oven to 170°C (340°F). Grease or line a 20 cm (8 inch cake tin) (Note 3).
  • Add the rest of the cake ingredients to the food processor. Process until the mixture is combined and quite thick. If your batter is more runny, add 1 tablespoon (7g) of potato starch at a time and mix until it forms a thick batter. If in doubt, err towards a thicker batter rather than thinner batter.
  • Scoop the cake batter into a your cake tin. Smooth the top with a spoon or spatula.

Baking the cake:

  • Bake the cake for 35-40 minutes (Note 4). The cake is ready when a skewer can be inserted into the middle and there is no wet batter on it (some crumbs are fine). Allow the cake to completely cool in the cake tin.
  • To serve, dust the cake with icing sugar (Note 5). Store leftovers in an airtight container at room temperature for 1 day, in the fridge for 3 days or in the freezer for up to 1 month.


  1. The total amount of almond flour can be substituted with 1 cup (125g) all purpose flour and ½ cup (125g) light-tasting vegetable oil such as sunflower or rapeseed. We have to add oil to compensate for the natural oils normally found in almond flour.
  2. This amount of sugar creates a mildly sweet cake. You can decrease the sugar to ½ cup (100g) but it will create a more dense cake which may be a little bitter.
  3. The cake bakes very well in muffin tins and can be divided into smaller cake tins, of course with different baking times. However, baking the whole quantity of the cake in a smaller tin (for example 15 cm or 7 inches) may cause 'dense spots' throughout the cake.
  4. If your oven is too hot, your cake may be cooked on the outside but still raw inside. If so, turn down the oven temperature and cover the tin with an oven-safe plate, as long as it doesn't touch the cake.
  5. Alternatively you can also:
    • Drizzle a simple syrup on the cake. Combine ¼ cup (80g) orange juice and 2 tbsp of sugar in a small saucepan and heat until the sugar has dissolved. Drizzle on the cake while it's warm.
    • Top the cake with a simple icing, such as the one in this recipe (but substiute the lemon juice with orange juice). Wait until the cake is completely cool before you ice the cake.


Calories: 202kcal | Carbohydrates: 26g | Protein: 5g | Fat: 10g | Sodium: 110mg | Potassium: 109mg | Fiber: 3g | Sugar: 15g | Vitamin A: 47IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 1mg
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