This is a winner. it is just superb. i learnt how to make it a year ago, when i moved into the house with the colour walls, and we were searching high and low for vegan gluten free cake recipes.
Because i still need the recipe for exact amounts, and the cookbook has long departed with its owner, i reckon everyone will benefit from knowing the recipe, so here it is, from the excellent Holly Davis’ cookbook Nourish (of Iku fame). (plus eager anecdotal comments in brackets from me).
I would also treat you with a spectacularly bright image, except, as you know, I’ve been having a little trouble with bogs and codes, and that has now extended to displaying images. (It’s alright, this is not a cry for help, I’m just explaining why i couldn’t be bothered posting a picture). On with the recipet!

You will need:
- 1 ½ unpeeled whole navel oranges, boiled in water until very soft
- 200g (6 ½ oz) silken tofu, drained (if you’re using coconut –see below – in the recipe, you might want to add a bit more, I’ve used 260 – 300g tofu with no problems.)
- 1 teaspoon of orange flower water (although I’ve had no complaints using whisky)
- 250g (8 oz) palm sugar, grated (so there’s two kinds of palm sugar around where I shop, the dark brown 500g thai log in a white greaseproof wrapper, and the lighter coloured large disk shape. I like to use both, the lighter one is best in the cake mix, and the dark broun log really comes into its own in the syrup, adding Character and Depth to the whole show.)
- ½ cup (125ml/ 4 fl oz) olive oil
- 400g (12oz) ground almond meal (ok, this is expensive, so I like to use 200g dessicated coconut. Mind you, 200g of coconut is much bigger in volume than almond meal, so make sure you weigh it out on the scales. And don’t be alarmed at the amount. Just make sure you’re using a big bowl)
- zest of 1 lemon
- zest of 2 oranges
- 1 tsp baking powder

ORANGE SYRUP
- 1 tsp orange flower water
- 2 cups (500ml/ 16 fl oz) orange juice
- 250g (8 oz) palm sugar

(Holly has a lovely way of writing recipets, so I’ll reproduce it faithfully.)

(the first thing to do is put the oranges on the boil, and after you’ve measured out the dry ingredients and zested the fruit, the oranges will be ready.)

Blend the oranges, silken tofu orange flower water, palm sugar and oil until smooth, set aside.
Combine the almond meal (dessicated coconut) lemon and orange zest and baking powder. (If you zest the fruit straight into the dry ingredients, then you get all the oil from the skin as well, instead of wasting it on the chopping board.)
Gently fold the blended ingredients into the dry ingredients; the mixture will be fairly wet.
Pour the batter into an oiled 22cm (9in) cake tin.
Bake uncovered at 180ºC (350ºF) for approximately 1 hour.
Check after 45 minutes and cover with foil if it is getting too dark on top.
Cool completely before removing from the tin
Serve with orange syrup

To make orange syrup, place all ingredients in a pan
Stir, without boiling, until sugar dissolves
Boil for approximately 15 minutes until syrup has thickened
Pour over the cake as you serve.