Vegan Orange Crumble Cake with Fruit and Orange
A Crumbly Dessert with Berries and a Delicious Cashew Cream
Aug 28, 2008
Because this recipe is egg-free and doesn’t call for an egg substitute, it has a somewhat crumbly texture, which is great for soaking up the juices of honey-sweetened summer berries or sweet, ripe peaches. Try serving this cake with berries like raspberries or blackberries, which make the perfect complement to the tangy orange flavour of the cake.
Ice cream or a non-dairy frozen version of ice cream would make a nice addition when you're squeezed for time. Otherwise, try this very creamy cashew topping made with raw cashews and sweetened with freshly squeezed orange juice. Drizzle the cake with Orange Cashew Cream, before spooning your choice of fruit over the cake in serving dishes. Garnish with a few sprigs of mint and whole berries for a sweet, but light dessert to follow a meal.
Tip: Buy unroasted, unsalted raw cashews for the Orange Cashew Cream. Small white pieces are usually less expensive to buy than whole cashews.
Did you know? Cashews are actually the small inner seed of a large pulpy fruit that grows in Central America. Local people prefer to eat the pulp, leaving the difficult to open seeds for North American consumers.
Gluten-Free
For a gluten-free cake, substitute 1 cup brown rice flour and 2/3 cup tapioca flour for the wheat flour.
Vegan Orange Crumble Cake
ingredients:
- 1 2/3 cup all-purpose or whole wheat flour
- ½ cup frozen orange juice concentrate (thawed)
- ½ cup pure maple syrup
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup vegetable oil
- 1 tablespoon grated orange rind
- Heat oven to 350 degrees.
- Stir together all ingredients until the dry ingredients are incorporated with the wet.
- Spoon batter into a greased square pan measuring 8 x 8 x 2.
- Bake for 35 to 40 minutes or until tooothpick inserted in center comes out clean. Cool in pan on wire rack.
- 250 ml (1 cup) raw cashews
- 250 ml (1 cup) freshly squeezed orange juice
- 250 ml (1 cup) water
- 15 ml (1 tablespoon) honey
- 5 ml (1 teaspoon) orange extract
Directions:
- Place cashews in a blender and add orange juice. Blend until smooth, slowly adding water until the mixture is creamy and thick.
- Add the remaining ingredients.
- Serve chilled.
Toppings to Try
- Raspberries: Stir 1 tablespoon honey into 2 cups fresh raspberries, mashing with a fork to make a puree. Spoon over the cake and serve with Orange Cashew Cream.
- Mixed Fruit: Combine whole fresh blackberries, blueberries, sliced strawberries and mango chunks. Drizzle with honey before serving.
- Mandarin Orange Sections: Drain a can of mandarin orange sections and serve with mandarin orange cream or thickened sauce. Sprinkle with sliced almonds.
- Fresh Peaches: Chop two ripe peaches into a bowl, mix in a teaspoon of lemon juice and a tablespoon of honey. Spoon over cake in bowls.
