Vegan orange and coconut cake

Total time: 1hr 25m
Preparation Time: 45m

For 8 pieces

Nutritional Information

Contains 599 Kcal, 9g Protein, 44g Carbohydrates, 41g Fat


  • Cake mixture
  • 100 g white flour
  • 150 g sugar
  • 150 g coconut flakes
  • 150 g shelled ground almonds
  • 1 parcel vanilla sugar
  • 1 tsp baking powder
  • 2.5 dl coconut milk
  • 1 dl sunflower oil
  • 1 tsp sodium bicarbonate
  • Citrus drizzle
  • 1 dl orange juice
  • 1 tbsp lemon juice
  • 40 g icing sugar
  • Topping
  • 1 dl orange juice
  • 25 g sugar
  • 40 g coconut strips
  • 1 organic oranges, thinly sliced
  • 20 g almonds, coarsely chopped
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased

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  • 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.
  • Topping

    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.
  • Shelf life:

    Wrap in cling film and keep in the fridge for approx. 3 days.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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