Juicy, vegan and gluten-free mandarin cake
Before the season for fresh tangerines is over, I wanted to create a new vegan recipe for you. As a child, I used to love the tangerine bits without skin, from the tin so much;). These are of course totally sugared and not necessarily healthy. But in memory of these small, tender tangerine bits, I came up with the idea of processing my kilos of freshly bought mandarins. In the most laborious manual work, I skinned her and collected her pulp. My tangerines were unfortunately very soft, I think with hard and firmer, that’s certainly much faster and better. I can imagine that normal oranges would also work well, but they are of course much more acidic than the sugar-sweet tangerines. If you have a nut allergy, you can replace the almond portion with oatmeal. As a nut fan, I find that almonds are so great with this orange flavor and at the same time it gives the biscuits more moisture.
You can take a baking pan of your choice and simply extend the baking time by 10-15 minutes. I always like to add baking soda to my cake dough, because that makes it extra fluffy. Who has no soda at home, does not need to despair, it succeeds even without wonderful.
Vegan & glutenfree Tangerine Recipe
Size: Caketin 20×30 cm
- 90g almond flour *
- 110g Gluten-free flour mix
- 3 tablespoons of flaxseed flour
- 3 tsp of tartar powder
- 1/4 tsp soda
- 1/4 tsp salt
- 5 tablespoons of maple syrup or other syrup
- 50g liquid coconut oil
- 200 ml of tangerine juice
- Pulp of 4 tangerines
- 50g liquid coconut oil
- 2-3 tablespoons soya yogurt
- 1 tablespoon of maple syrup
- 1 tbsp tangerine fruit meat
- Peel mandarin, skin and pick up the pulp and set aside.
- Mix all dry ingredients together in a mixing bowl. Now add the moist ingredients and the pulp and knead the dough well. Tastes the dough again before and sweet if necessary a little more.
- Spread the dough on a baking tin prepared with baking paper and preheat the oven.
- The vegan mandarin cake now has to bake for about 25 minutes at 170 degrees.
- Stir in the glaze and put it in the fridge for 30 minutes, to get the coconut oil hard again. Then spread the cream over the cake and sprinkle with poppy seeds or chia.
→ *The cake from the photo was baked the second time with ground almonds. That gives him more bite and he gets a little darker. My favorite, however, is the fine almond flour;)
Vegan & glutenfree Tangerine Cake Recipe