Vegan No-Bake Orange Cake is a refreshing and effortless dessert that bursts with citrusy goodness. The zesty orange-flavored base, made with natural sweeteners, sets atop a crunchy crust of nuts and dates, delivering a delightful contrast of textures. This cruelty-free treat not only satisfies the sweet tooth but also showcases the simplicity and vibrancy of plant-based baking.
Ingredients:
For the Crust:
- 1/2 cup rolled oats
- 1/2 cup raw almonds
- 1/2 cup shredded coconut
- 5 large juicy medjool dates, pitted (if your dates are dry, soak them for 30 minutes in warm water)
- Pinch of sea salt
- 1 tbsp of raw cacao powder
For the Orange Layer:
- 1 can (400ml) of full fat coconut milk
- 1 cup of freshly squeezed orange juice (with pulp)
- 1 tbsp of lemon juice
- 1/4 cup (60ml) of maple syrup
- 1 tbsp of corn starch
- 1 tsp of agar agar
Instructions:
- To prepare the crust, add oats, almonds coconut and dates to a food processor.
- Blitz until wet sand consistency.
- Add salt and cacao powder, blend to incorporate.
- Transfer to a 20cm cake form (line the bottom with baking paper) and press tightly to form an even layer. Refrigerate.
- Add all orange layer ingredients to a blender and blend shortly, until smooth.
- Transfer to a saucepan and bring to a simmer, cook for 1 minute, stirring frequently.
- Let cool for about 20 minutes, pour over chilled crust and refrigerate for at least 4 hours.
