Vegan Orange Spelt Loaf with Orange Coconut Cream

Orange Spelt Loaf (DSC_0120)

This whole spelt vegan orange loaf cake with orange coconut cream frosting is a delicious dessert this time of year and a great break from all the rich chocolate. It’s light and bright and makes great use of citrus which is abundant this time of year.

The cake stands on it’s own and makes a delicious afternoon snack with a cup of tea, but the frosting is an excellent addition that makes it extra special. You can frost the entire cake or leave it plain, slice it and serve each slice with a dollop of the coconut cream and some fresh kiwi slices on the side.

Vegan Orange Spelt Loaf Cake

Author Nissrine Boufawaz @ HolisticNiss.com

  • Time 40 minutes
  • Difficulty Easy
  • Servings 1 Loaf Cake
  • Diet vegan, oil free option
  • Category Dessert

Ingredients:

  • 250 g (1 & 3/4 cups) Spelt Flour (light or whole splet both work well)
  • 1 1/2 Tsp Baking Powder
  • 3/4 Tsp Baking Soda
  • 3/4 Tsp Pure Bourbon Vanilla Powder
  • 1/4 Tsp Fine Sea Salt
  • 1/2 C Orange Juice (fresh squeezed, about 1 - 1.5 oranges)
  • 1/4 C Pure Canadian Maple Syrup (or honey, or a mix of both)
  • 1/3 C Unsweetened Apple sauce Or Oil (Extra Virgin Olive Oil, Avocado Oil or Coconut Oil all work well)
  • Orange Zest, from 1 orange
  • 2 Tsp Apple Cider Vinegar
  • More oil to grease the loaf pan

Method:

  1. Preheat oven to 180 C and grease a loaf pan
  2. Sift all dry ingredients together in a large bowl.
  3. Combine wet ingredients, except for apple cider vinegar, to a small bowl and whisk together.
  4. Add wet ingredients to dry ingredients and gently mix to combine really well. Don't overwork the batter.
  5. Fold apple cider vinegar into the batter and pour into the loaf pan.
  6. Bake on center rack for about 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and let cool before removing it from the pan.
  8. Remove from pan and let cool completely before serving with the optional Orange Coconut Cream (see recipe below).
 

Orange Coconut Cream Frosting

Inspired by Amy Chaplin's Citrus Frosting from At Home in the Whole Food Kitchen and can be made a day ahead.

Author Nissrine Boufawaz @ HolisticNiss.com

  • Time 30 minutes active prep + time to set
  • Difficulty Easy
  • Servings about 1 Cup
  • Diet vegan, gluten free
  • Category Dessert

Ingredients:

  • 200 ml Full Fat Coconut milk
  • 1 Tbsp Pure Canadian Maple Syrup
  • 1/2 Tsp Agar Agar Powder
  • 1/4 Tsp Pure Bourbon Vanilla Powder
  • Zest of One Orange
  • 1/4 C Orange Juice (freshly squeezed, 1/2 a medium orange)

Method:

  1. Place all ingredients, except for orange zest and orange juice, in a small pot and whisk together.
  2. Place pot over medium heat for about 20 minutes, whisking frequently, until the agar agar is well dissolved.
  3. Remove from heat, stir in orange zest and orange juice and transfer to an 11x17 glass baking dish. Let cool completely and then refrigerate for at least 1 hour or until the mixture has firmed up completely, slightly harder than jello.
  4. Remove from the refrigerator, scoop out the mixture into a food processor or blender and blend on high speed until completely smooth.
  5. Transfer to an airtight container and return it to the fridge to cool and set. The consistency at first is like a thick yogurt, but the longer you leave it in the fridge, the more it will set and become like a frosting.
RecipesNissrine Boufawazvegan, desserts13 Comments