This warmly spiced, bready, aromatic, and flavorful tangerine cake is, in my opinion, a guaranteed mood lifter.
The smell of it baking away is amazing, and the bright tangerine flavor and warm spices evoke the feeling of winter holidays somehow — and yes, I am aware it’s basically summer here as I type this, but I’m pretty sure this cake will transport you as well to cozy holiday feelings, and I don’t consider that a bad thing.
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The texture of this cake is very much like a coffee cake, although I hesitated to call it that because every time I do, non-North Americans ask where the coffee is . But think of a dense, quick bread-like, cinnamony, flavorful cake that goes well with a good cup of tea or coffee. That’s this cake right here in a nut shell.
However, if you are an oil-free-er (or maybe just a jam-lover), then at least add some jam to the cake. It goes great with apricot jam (or really any jam of your choice). It just needs that extra little something to round it off.
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Ingredients
Dry Ingredients:
- 2 ½ cups (gluten-free) quick oats
- 2 ½ cups white rice flour
- ¾ cup potato starch
- 1 tbsp baking powder (gluten-free)
- 2 tsp baking soda
- 2 tsp cinnamon
- ¼ tsp ground cardamom
- ¼ tsp salt
Wet Ingredients:
- zest of 3-4 tangerines
- 4 tangerines, peeled and seeded
- 1 ½ cups maple syrup
- ¾ cup coconut water
- 2 tsp pure vanilla extract
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Optional Toppings:
- powdered coconut milk for dusting, more tangerine zest
- non-dairy butter for serving, apricot jam
Instructions
- Pre-heat the oven to 350F. Line an 8″ x 8″ dish (or a dish of a similar size) with parchment paper and set aside.
- Briefly process all dry ingredients in a food processor to combine. Transfer to a small bowl and set aside.
- Add peeled and seeded tangerines and the tangerine zest to the food processor and process until combined into a pulpy puree.
- Add all remaining wet ingredients and process to combine. Then add the dry ingredient mix (the one made in step 2) and process to combine once again.
- Pour the mixture into the prepared pan and bake in a pre-heated oven for approximately 1 hour and 5 mins (or until a toothpick inserted in the center comes out dry and the cake looks nicely golden). Remove from oven and cool on a wire rack for 15 mins, then remove from the pan and allow the cake to cool through or enjoy warm with a pat of non-dairy butter (or jam as an alternative).
