I made these cakes with Chinese New Year vibes in mind! I love the subtle tanginess of the orange in these little steamed cakes. There are also deep caramel undertones from the coconut sugar.
These aren’t your traditional steamed cakes – the texture is a bit denser and not as fluffy. That’s because I used whole spelt flour instead of the normal white flour. I also replaced white sugar with coconut sugar. This means that you’ll be getting a more wholesome and healthy treat that you can bring with you to school or work!
These are, of course, vegan, however they aren’t gluten free because I used spelt flour. I haven’t tried any gluten-free alternatives, so I can’t suggest any good substitutions. But you’re welcome to play around with the ingredients and let me know if it works!
If you’re in the mood for a more indulgent treat, you could also add 3 tablespoons of dark chocolate chips, just because orange and chocolate work together so well!
Steamed Orange Cake
- 1 1/4 cups spelt flour
- 1 tbsp arrowroot powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 3/4 cup orange juice with pulp
- 1 tsp safflower oil
- 6 tbsp coconut sugar
- 1/4 cup plant mylk (I like oat mylk)
- 1 tsp orange zest
- Mix all the ingredients in a bowl – first ensure the dry ingredients are well-mixed before incorporating all the wet ingredients!
- Either oil a muffin tray, or place the paper muffin cups.
- Pour the batter in, filling each holder to about 3/4 full.
- Place the the muffin tray into a steamer. Steam for about 15-18 minutes. To ensure the cake is cooked through, poke a skewer into the center. If it comes out clean, it means you are good to go!