Soy Milk Orange & Almond Cake With Flaky Almond Crumble Topping

INGREDIENTS:

Cake:

• Flaky Almond Crumble Topping:

• 4 tblsp plain flour

• 2 tblsp brown sugar

• 2 tblsp vegan butter

• 1/2 cup flaked almonds 

 Cake Butter:

• 3/4 cup soy milk

• 1 tblsp apple cider vinegar

• 1&1/3 cups sifted plain flour
3/4 cup almonds or almond meal
3/4 cup raw sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1/2 cup vegetable oil

• 1 tsp vanilla extract
1/2 cup freshly squeezed orange juice

• Zest of 2 oranges

 Glaze:

• 3 tblsps orange juice

• Icing sugar to dust

METHOD:

1. Preheat your oven to 180 degree C

2. Grease a cake tin with vegetable oil.

 Almond Crumble Topping:

1. In a small bowl, mix together the flour & brown sugar.

2. Add the softened vegan butter & with your fingers, combine the ingredients until a crumbly texture forms.

3. Then mix in the flaked almonds.                      

Cake:

1. Mix together the apple cider vinegar & soy milk to make a vegan buttermilk. Allow it to curdle for 10 minutes.

2. In the meantime, boil some water & in a bowl, soak the almonds for 10 minutes.

3. Measure out the other cake ingredients & in a large mixing bowl add the plain flour, sugar, baking powder, baking soda & salt.

4. Pour in the curdled soy milk, vegetable oil, vanilla extract, orange juice & orange zest. 

5. Now that the water has cooled down, peel the almonds from their skin & rinse the almonds with water.

6. Blend the almonds in a blender & then fold it into the cake batter.

7. We like to use fresh almonds because when blended, the mixture is not so fine and thus it gives the cake a really wholesome & nuttier almond texture & taste. 

8. However if you’re short on time you can also use almond meal available at grocery stores.

9. Pour the orange cake batter into the greased cake tin.

10. Then sprinkle the flaked almond crumble topping on the top of the cake. 

11. Bake the cake for 30-40 minutes & test with a skewer to check that it’s cooked.


12. Allow the cake to cool in the tin for 20 minutes & then transfer it to a cooling rack to cool a little more.

13. Glaze the cake with 3 tablespoons of freshly squeezed orange juice.

14. Sprinkle with icing sugar & enjoy!