Eggless Toasted Almond Cake with Orange Zest

You'll want rainy days to come so you can enjoy this nutty and citrusy cake with a hot cuppa. And you'll be amazed to discover it's eggless.

ingredients

• 1 cup all-purpose flour

• 1/2 cup almond flour

• 1 cup sugar

• 1/2 cup vegetable oil

• 1 cup milk (or a non-dairy alternative)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 tsp vanilla extract

• Zest of 1 orange

  
  

For the glaze:

• 1 cup powdered sugar

• 2 tbsp orange juice

• Zest of 1 orange

  
  
  
  

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a large bowl, mix together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt. Whisk well to combine.

In another bowl, whisk together the vegetable oil, milk, vanilla extract, and orange zest.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

While the cake cools, prepare the zesty orange glaze: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. If the glaze is too thick, simply add a bit more juice until you reach your desired consistency.

Once the cake has cooled completely, drizzle the bright orange glaze over the top and cover with toasted almond slices.

TIPS

• Add in a splash of almond extract to the cake for a more falvourful punch