We really enjoyed his lovely orange almond cake. It’s full of lovely orange flavor, with a slight tartness from the yogurt and rhubarb.

Vegan Orange, Almond Semolina Cake with Baked Rhubarb

Serving Size: 8


for the cake:

  • spray oil, for the spring form
  • 1/3 cup almond meal
  • 3/4 cup vegan margarine, at room temperature
  • 1 cup sugar
  • 3/4 cup soy yogurt
  • 1/4 cup orange juice
  • 3 egg replacements , e.g. Orgran No-Egg
  • 1 tablespoon orange zest
  • 1 cup AP flour
  • 1 cup fine semolina
  • 2 teaspoons baking powder
  • 1/4 cup almond slivers

for the sauce:

  • 1/2 cup water
  • 1/2 cup fresh orange juice
  • 1/2 sugar

for the baked rhubarb:

  • 1/2 cup sugar
  • 3/4 cup water
  • 1/4 cup orange juice
  • 3 large strips of orange rind
  • 1 cinnamon stick
  • 3-4 rhubarb stalks, cleaned and cut into pieces

Soy yogurt for serving

Vegan Orange, Almond Semolina Cake with Baked Rhubarb

to make the cake:

  1. Preheat the oven to 350 F / 177 C.
  2. Spray a 9 inch diameter spring form with oil.
  3. Line the inside with baking parchment, then spray the parchment.
  4. In a large bowl, mix the AP flour, semolina flour, almond meal and baking powder.
  5. In a 2nd bowl, beat the vegan margarine and 1 cup of sugar until light and fluffy.
  6. Mix the 3/4 cup soy yogurt with the 1/4 cup orange juice.
  7. Beat the soy yogurt mixture and 1 egg replacement together . Using No-Egg it would be 1 teaspoon of powder and 2 tablespoons of water, whisked together.
  8. Add the orange zest and mix well.
  9. Add this mixture to the dry mixture and mix well.
  10. Clean the egg beaters and in a 3rd bowl, beat the other 2 egg replacement equivalents to a light fluffy foam.
  11. Mix the vegan margarine/yogurt mixture into the dry flour mixture until just moistened.
  12. Carefully fold the fluffy egg replacement into the batter. If the batter is too think, you could add 2 tablespoons of orange juice.
  13. Pour the bater into the prepared spring form.
  14. Sprinkle the almond slivers on top and place in the oven to bake for 40 minutes or until a skewer inserted in the middle comes out clean.
  15. While the cake is baking, make the orange sauce.

to make the sauce:

  1. Stir the 1/2 cup water, 1/2 cup orange juice and 1/2 cup sugar together in a saucepan and heat.
  2. Bring to a simmer and cook for 5 minutes without stirring.
  3. When the cake is done, remove from the oven and pour the orange sauce over the cake. Allow the cake to cool completely.

to roast the rhubarb:

  1. Preheat the oven to 350 F / 177 C.
  2. Make the baked rhubarb by stirring the sugar, water, orange rind and cinnamon together in a saucepan. Heat until the sugar dissolves, then bring to a simmer and cook for 5 minutes until the liquid slightly thickens.
  3. Clean the rhubarb and cut into pieces.
  4. Place the rhubarb on a lined baking tray.
  5. Pour the orange, cinnamon mixture over and bake for 10 minutes

to serve the cake:

  1. Remove from the spring form and place on a serving platter.
  2. Cut into wedges and serve with a dollop of soy yogurt and some rhubarb pieces.