A Vegan Orange Loaf with Cashew Frosting

Baking for the holidays for family and friends takes a whole new meaning with this citrusy and crumbly loaf. Many experiments later, I can tell you that it’s a true winner. You will have many surprised guests when you tell them it is not just Vegan but also Oil Free.

This is a whole food plant-based ( #wfpb) loaf that has been sweetened with dates and smothered with a decadent lemon cashew cream frosting. This makes an appearance in our kitchen on a weekly basis (sometimes twice 🙂 and is gone in no time.

The Mandarin oranges have been washed and boiled, so make sure they are organic. They are then blended into a pulp-like mixture which freezes nicely if you have leftovers.

The recipe also uses Almond flour, Oat flour, and Millet flour all of which can be found at Amazon, Vitacost, and Walmart. It is easiest to grind your own Oats and Millet with rolled Oats and whole millet.

The frosting is a winner, so I recommend making extra to enjoy with the cake slices.

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Vegan Orange Loaf

Servings: 8
Difficulty: medium
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A Whole Food Plant Based Citrus Loaf with Cashew frosting

Ingredients

For the loaf

2 cups almond flour
3/4 cups organic oat flour
3/4 cup organic millet flour
2 teaspoons baking powder
1 teaspoon baking soda
2 Organic Mandarin Oranges
1 tsp lemon zest
1 tbsp lemon juice
1 cup deglet dates
3/4 cup Oat or Almond milk
1 teaspoon vanilla extract
1/4 tsp orange extract ( optional)

For the frosting

¼ cup cashews ( soaked for 20 mins)
¼ cup lemon juice
¼ cup deglet dates
½ teaspoon vanilla extract
1/4 tsp orange extract ( optional)
¼ cup water

Directions

• Soak the cashews for 20 mins
• Mix the dry ingredients together – Almond Flour, Oat Flour, Millet Flour, Baking powder and Baking soda.
• Boil the Mandarin Oranges for 20 mins drain and blend in a high speed blender,
• In the same blender, blend the plant milk, lemon juice and dates until dates are completely broken down.
• Mix the orange paste with the milk blend and add the vanilla and orange extracts. Add the Lemon the zest.
• Pour the wet mixture into the dry mixture. When you mix it together, you with see some rising with the baking powder and soda coming together. Do not over mix. It should be a thick mixture so hold back some liquid until you see the right consistency.
• Pour into a silicone bread pan or parchment lined bread pan.
• Bake for 50 – 60 minutes until the edges are brown and the top feels firm when pressed.
• While the loaf is baking you can make the fronting by add all the frosting ingredients to a high speed blender and blend until smooth. Set aside
• Once you take the loaf out of the oven, let it rest in the pan for 10 mins and then carefully take it out on a serving tray.
• Pour the frosting on the cake and if you have any left save some for pouring over slices 🙂