✅ 2 cups self-raising flour⁣
✅ 1/2 cup almond meal ⁣
✅ 2 Oranges (1 1/2 cups orange juice + zest) ⁣
✅ 1 cup sugar⁣
✅ 1/2 cup olive oil ⁣
*Optional: 1 tsp vanilla⁣


✅ 1 x 400g tin coconut cream (I used  coconut whipping cream)⁣
✅ 1 tablespoon maple syrup ⁣
✅ 1 teaspoon vanilla extract ⁣


1. The night before, place the coconut cream in the fridge.⁣

2. Preheat the oven to 175 degrees C/ 350 degrees F. Line a 20cm cake tin with non-stick paper.⁣

3. In a large bowl, mix together the flour, almond meal, sugar and zest of one orange.⁣

4. Peel the oranges and blend them in a blender (I used my  ) until it becomes juice. Aim for 1 1/2 cups of juice.⁣

5. Pour the orange juice and olive oil into the flour mix. Gently fold to combine until no lumps of flour remain⁣

6. Transfer the batter to the prepared cake tin. Bake for 30-35 minutes until a knife inserted comes out clean⁣

7. Remove from the oven and allow the cake to fully cool before frosting

8. Make the frosting: open the coconut cream and scoop out the thick “cream” portion. Discard the coconut water part.

Use an electric beater to whip the coconut cream, maple syrup & vanilla for 2 minutes until thick & fluffy.

Be careful not to overwhip as this can cause the coconut cream to split. ⁣

9. Spread the frosting over the top of the cake. *Optional decorate with toppings of choice! I used fresh strawberries and orange zest.⁣

*Storage tips: in an airtight container at room temp for up to 2 days⁣

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