Easy citrus vegan cake with butter frosting
Prep time
Cook time
Total time
Author: EnHealthy
Orange and pomelo pure
  • 2 medium oranges
  • Skin from ½ small pomelo
  • 1 cup of water
  • 3 cups wholewheat flour
  • 2 teaspoons baking powder
  • 1½ cup coconut sugar or 380 gr honey
  • ⅓ cup chopped almonds + for dusting
  • ¾ cup olive oil
  • 2 cups of water
  • 1 cup of Orange and pomelo pure
  • ¼ cup vinegar
Butter frosting (optional)
  • 2 full tablespoons vegan butter room temperature
  • 6 tablespoons tapioca starch
  • 6 tablespoons coconut milk room temperature
  • 4 teaspoons of the orange-pomelo pure
  • 4 tablespoons honey or agave syrup
Orange and pomelo pure
  1. Wash the oranges, cut each orange in 4 pieces, remove any pips, put them in a small pan, add pomelo skin, 1 cup of water, bring to the boil for 20 minutes. Set aside and let it cool. Then add them in a blender with their water and blend them.
  1. Preheat the oven in 180°C. Lightly grease two 25 cm X 10 cm oven cake pans or one 30 cm X 30 cm square oven pan.
  2. In a large bowl, mix all the dry ingredients.
  3. In a separate bowl mix all the wet ingredients and the blended orange pomelo pure. Pour the wet mixture into the dry mixture and whisk until well combined.
  4. Fill up the two cake pans ( if you would like to have two to share) or the square one, drizzle with chopped almonds, bake for 30-40 min at 180c, or until a long toothpick inserted into the centre comes out clean. Let it cool down completely.
  5. Once cooled, add a layer of the citrus butter on top of the cake and also on each cake piece, enjoy it with coffee for breakfast, brunch or with afternoon tea.
Butter frosting (optional)
  1. Add all ingredients in a bowl or in a blender and mix well until smooth and creamy.
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/easy-citrus-vegan-cake-butter-frosting-recipes-desserts/