Orange & Clementine Cake with Creamy Cashew Frosting

1/4 cup aquafaba (garbanzo bean cooking liquid) mixed with
2 tsp golden ground flax seed
1 non waxed Orange, zested and then juiced
1/4 cup orange juice
8 Tbsp pure maple syrup
1 tsp vanilla extract
1 tsp almond extract, optional
1 1/4 cup almond flour or meal
1 1/4 cup gluten-free flour blend of choice
2 heaping tsp baking powder
1/4 tsp baking soda
Dash kosher salt

Buttercream Frosting:
2/3 cup raw cashews, soaked at least 15 minutes to overnight
1/4 cup organic powdered sugar, optional
2 Tbsp maple syrup
4 Tbsp orange juice
1 tsp vanilla
Clementine segments to decorate the cake

Preheat oven to 350°. Prepare 2 round cake pans & line with cut parchment if desired (I didn’t). Combine aquafaba and flax, mix, stir and set aside. In a medium-large bowl combine & stir almond flour, gluten flour, baking soda, baking powder and salt. In a larger bowl zest 1 lg. orange. Separately, juice that orange and set the juice aside. In the lg. bowl with the zest add milk, orange juice, vanilla, maple syrup, flax mixture and stir. Shake and stir the dry ingredients into the wet mixture and whisk to combine. Transfer evenly to the 2 cake pans. Bake 15 minutes or until skewer comes clean. Turn over on a wire rack and gently tap the bottom of the pan until the cakes fall out onto the wire rack. Let cool. Meanwhile add all the frosting ingredients to a high-speed blender & blend to smooth. Frost cooled cakes and decorate with clementine segments. Serve or store covered in the fridge. **should only need 1 large orange for this recipe - zested and juiced.


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