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Blood Orange Tea-Infused Almond Cake Recipe
Almond & Blood Orange Tea-Infused Cake. Gluten free. Dairy free. Refined sugar free. Vegan.
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake (apx 8 slices)
  • 1 Cup unsweetened almond milk
  • 2 Blood Orange flavoured tea bags (I like Red Seal Tea from woolies - no sugar artificial sweeteners, additives or GMO) - if you can't find this, add ½ a tsp extra of blood orange zest
  • ⅓ C rice malt syrup
  • 1 tsp vanilla essence
  • 1 tsp blood orange zest
  • 1 Cup almond meal
  • 1 Cup gluten free all-purpose flour
  • 1 tsp bicarb soda
  • 1 pinch of salt
  • ⅓ C extra virgin olive oil (mild strength)
  • 3 tsp vinegar
  1. Preheat oven to 160 C (fan forced), and line or grease a small-to-medium sized, round, spring-form tin (mine is the common 19cm diameter)
  2. Heat almond milk in a large mug, steep tea bags in warm almond milk for approximately 5 mins.
  3. Stir in rice malt syrup, and vanilla while it’s still warm.
  4. In a separate bowl, mix almond meal, gf flour, bicarb, and salt.
  5. Add the tea mixture to the dry ingredients, and add in the oil and vinegar. Mix well.
  6. Pour cake batter into prepared tin, and bake for 30-40 mins – until golden on top, and slightly pulling from the edges.
  7. Allow to cool, and serve!
Recipe by Eat Pray Workout at