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Updated: Jul 9, 2023

The citrus season is my favourite time of year, beautiful summer coloured fruit adding vibrancy and medicinal value to the Winter garden.

I have developed this very simple, all-in-one-bowl, nutritionally dense, absolutely gorgeous cake that you can make with any citrus of your choice. I love the orange and almond combination, but lemon or lime is delightful too! This cake is easily made vegan and gluten free with the flour mix and flax seed egg replacement mentioned below.


Serves 6-8

For the cake:

  • 1 1/2 cups wholemeal, unbleached and organic plain flour (gluten free option available here)

  • 1 cup of almond flour

  • 2 tsp of baking powder

  • 4 large free-range and organic eggs OR flaxseed/LSA meal egg substitute (combine 1 tbs of flaxseed meal with 3 tbs of water as a substitute for 1 egg)

  • 1/2 cup coconut sugar

  • 1/2 cup of your chosen vegetable oil (a lightly flavoured oil is preferable like avocado)

  • 1 cup freshly squeezed juice from the citrus of your choice (orange, lemon, lime or a combination!)

  • 2 tbs of citrus rind of your choice

  • 1 tsp of pure and organic vanilla essence (alcohol free)

For the syrup:

  • 1/4 cup citrus juice (orange, lemon, lime or a combination!)

  • 3/4 water

  • 1 cup coconut sugar

  • 1-2 limes/lemons or 1 orange slithered

  • To dress: whipped coconut cream, with dried, edible flowers (we use rose, pansy, lavender or camomile, but many varieties will work) and raw honey.


  1. Preheat oven to 180 degrees Celsius and line a tin of your choice - square, rectangle or circular (roughly 20-23 cm in size preferably) with baking paper.

  2. In a large bowl, combine all dry ingredients and mix well with a wooden or any spoon of your choice (I often use my hands!)

  3. Make a well in the centre of the dry ingredient mix and add all other ingredients.

  4. With a whisk, lightly combine and mix the batter until smooth and well combined.

  5. Pour into your lined cake tin and bake for 50-60 minutes (check with a skewer inserted into the centre).

  6. While the cake is baking, make the syrup. Put the citrus juice, water, coconut sugar and slithered fruit in a small/medium saucepan.

  7. Bring to the syrup to a boil then reduce immediately to a simmer until mixture is syrupy and the slithered fruit has candied. Take off the stove.

  8. Once the cake is out of the oven, allow to cool slightly for 5 minutes in the tin.

  9. Pour the syrup over the warm cake and arrange the slithered fruit as desired.

  10. Allow the syrup to completely soak into the cake before removing from the tin to cool on a wire rack.

  11. To serve, dress the sliced cake with the whipped coconut cream, dried flowers and a drizzle of honey if desired. Enjoy!

DISCLAIMER The sole purpose of these articles is to provide information about the science of Ayurveda. If you have an acute or chronic health concern, please consult your chosen trained health care professional who can fully assess your needs and address them effectively. If you are seeking the medical advice of a qualified Ayurvedic Practitioner, contact The Sattva Centre directly -

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Nov 25, 2019

I love this cake so much... I’ve already made it twice, but the second time I replaced whole meal flour with whole meal spelt flour and the almonds with sunflower seeds and pepita’s so my son

Miller could take it too school. Unfortunately it turned out too dry, even though I halved the baking time... it could still do shorter in the oven!

My solution... I’ve started layering this wholesome cake into a delicious trifle with extra creamy coconut yoghurt, coconut water and lots of berry goodness 💕🙏🏻

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