Spiced Orange, Almond & Pistachio Cake
By Henrietta & Virginia



  • 2 tablespoons white chia seeds
  • 1 cup plant milk (we use almond or soy)
  • 160 ml extra-virgin olive oil
  • 100 gm raw sugar
  • 3/4 cup coconut yogurt
  • grated zest of 2 organic oranges
  • 1/2 teaspoon finely ground vanilla bean
  • 1 tablespoon orange blossom water
  • 2 teaspoons ground cardamom
  • 200 gm almonds, roughly ground
  • 100 gm shelled pistachios, roughly ground
  • 200 gm wholemeal self raising flour
  • 1/4 cup cornflour
  • 2 teaspoon baking powder


  1. Preheat oven to 175 C.
  1. Line a 20 cm cake tin with baking paper.
  1. Stir chia seeds into plant milk and set aside.
  1. Beat oil, sugar & orange zest in a stand mixer.
  1. Add vanilla, orange blossom water, cardamom & yogurt and beat until well combined.
  1. In another bowl, stir together the flours, ground nuts & baking powder.
  1. Tip half the flour mixture into the yogurt mixture, and stir gently with a wooden spoon or spatula to incorporate. Add half the plant milk/chia mix, stir, then the rest of the flour mixture & finally the plant milk mix, stirring gently with each addition.
  1. Pour mixture into baking tin and bake for approx 50 minutes – or until an inverted skewer comes out clean.

9. Invert onto a cooling tray and allow to cool.

  1. When cold, and ready to serve, sift dusted icing sugar over cake to create a gentle powdered snow. (We sometimes ice it with a vegan cream cheese icing, but the cake is moist without it.)



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