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Vegan Drizzle Cake with Calamansi & Wholemeal Flour

Slices of vegan drizzle cake with calamondin aka calamansi.

Loaf Cakes, Vegan | 28th April 2020 | By

The only vegan drizzle cake recipe you’ll ever need. It’s an easy-to-make zesty loaf cake which has a lovely texture and is super tasty. The recipe is healthier than many as it’s made with wholemeal spelt flour and a bit less sugar and fat. You can use whatever citrus you like, but if you have calamansi, use those.

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Our calamansi tree has done well this year. It’s the first time we’ve had enough fruit to actually bake with. So this calamansi drizzle cake is a bit of a novelty. But no less delicious for that.

What the Heck are Calamansi?

Some say calamondin, some say calamansi. Whatever you prefer to call it, Citrus x microcarpa, is a small tart citrus fruit. It’s actually a cross between a mandarin orange and a kumquat. Confusingly, it’s also known as a Philippine lime as it’s commonly cultivated and used in the Philippines.

It’s the easiest citrus to grow here in the UK as well as in other cold climes. Mostly grown as an ornamental, it’s a popular conservatory plant. The flowers are prolific and have a heady scent.

Calamondin aka Calamansi

But why waste the fruit, it’s edible. It’s thin skinned and easy to peel. In the Philippines, the fruit is harvested green, although the flesh is orange. I harvest them when they are fully ripe and orange all the way through.

Like most other citrus, calamansi are packed with vitamin C and other antioxidants. The juice is said to boost the immune system, eliminate toxins from the body and lower cholesterol.

The zest is deliciously fragrant and the tart juice is tasty. Much like a lemon, however, you probably wouldn’t want to eat one on its own. It smells and tastes a bit like a sour tangerine. So if you haven’t tried one yet, this calamansi drizzle cake is a good place to start.

Healthy Drizzle Cake

Well nothing with sugar in is going to be super healthy. But this calamondin drizzle cake contains less sugar and less fat than many of its drizzle cousins. It’s also made with wholemeal spelt flour. Spelt is kinder on your gut than standard wheat flour and the wholemeal element provides welcome fibre.

Slices of vegan drizzle cake with calamondin aka calamansi.

Vegan Drizzle Cake

If you haven’t had a vegan drizzle cake yet, you don’t know what you’re missing. They’re one of the most delicious cakes you’re likely to have. And they’re so simple to make too. Okay, they’re not in the least bit fancy. But they are tasty, comforting and popular.

I’ve used calamansi, for this vegan drizzle cake. But you can use whatever citrus fruits you fancy or have in the house.

Slices of vegan drizzle cake with calamondin aka calamansi.

The only fiddly bit involved in making this calamansi drizzle cake is zesting the skins and squeezing the flesh of the fruit. Calamondins are quite small, so it takes a bit longer than prepping a lemon. But if you have a microplane, zesting is a breeze.

Other than that, all you need to do is mix the wet ingredients into the dry ones, much like making muffins. Whisk the wholemeal spelt flour with the baking powder, bicarb, sugar and salt. Make a hole in the middle and pour in the oil. Start mixing from the inside out and gradually add the plant milk until everything is combined. Stir in the citrus zest and juice, then bake.

Once the cake is out of the oven, prick it all over with a skewer, then pour a mix of sugar, juice and zest over the top. If you leave the cake to cool in the tin, it will absorb all of the liquid, creating an enticingly sticky exterior. And a delicious zingy interior.

Vegan drizzle cake with calamondin aka calamansi.

If you can’t get hold of spelt, you can swap it for regular wholemeal flour. The texture, however, might not be as light. A way around this is to sieve out the largest bits of brand, which impede the rise.

Which Plant Milk Should You Use

When it comes to choosing a plant milk, it’s fine to go with your favourite. They all have different qualities and flavours. But if you’re not allergic to soya, that’s a particularly good one for structure because of its high protein content.

Can You Use Other Citrus?

You can indeed use citrus other than calamansi for your vegan drizzle cake. Everyone knows about lemon drizzle cake, but I reckon lime drizzle is even better. Orange is good and even grapefruit has its place. I’ve tried them all.

Ideally you want a tart citrus fruit for a drizzle cake. This helps to offset the sugar and gives a flavoursome contrast. That’s why lemon drizzle is so popular. Bitter oranges such as seville are good too. Although blood oranges aren’t as tart as some oranges, they also work well.

How Much Citrus Do You Need?

  • 2 lemons. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.
  • 2 limes. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.
  • 1 orange. Cake requires juice from ½ and the zest from ¾. Drizzle needs juice from ½ and zest from ¼.
  • ½ grapefruit. Cake requires juice from ¼ and the zest from ½. Drizzle needs juice from ¼ and no zest.
  • 8-10 calamansi / calamondins (depending on size). Cake requires juice from half of the fruit and the zest from all but two. Drizzle needs juice from half of the fruit and zest from just two.

Other Recipes for Vegan Cakes You Might Like

Keep in Touch

Thanks for visiting Tin and Thyme. If you make this calamansi vegan drizzle cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Vegan Drizzle Cake. PIN IT.

Slices of vegan citrus drizzle cake.

Vegan Drizzle Cake – The Recipe

Slices of vegan drizzle cake with calamondin aka calamansi.
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5 from 5 votes

Vegan Citrus Drizzle Cake

An easy-to-make loaf cake a lovely texture and a super flavour. The recipe is healthier than many as it's made with wholemeal spelt flour and a bit less sugar and fat. You can use whatever citrus you like, but if you have calamansi / calamondin, use those.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: birthday cake, calamondin, citrus, drizzle cake
Servings: 12
Calories: 2853kcal

Ingredients

  • 275 g wholemeal spelt flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • pinch of fine rock or sea salt
  • 200 g golden caster sugar + 2 tbsp for the drizzle
  • 100 ml sunflower oil
  • 175 g your preferred plant milk soya is a particularly good one for structure because of its high protein content
  • 8-10 calamansi / calamondins depending on size - zest & juice (or citrus of your choice, see notes below for quantities)

Instructions

  • Place the flour, baking powder, bicarb, salt and sugar into a large bowl and whisk to combine and remove any lumps.
  • Make a well in the middle and pour in the oil. Using the whisk or a wooden spoon, stir from the inside out, adding the milk as you incorporate the dry ingredients. Try not to over mix, but everything needs to be nicely combined.
  • Add the juice of half the calamondins and the zest of all but two. Stir until just combined.
  • Line a 2 lb loaf tin (21 x 11 x 7cm or 8 x 4 x 3in) with baking paper. Scrape in the batter and bake in a preheated oven at 180℃ (350℉, Gas 4)  for 35-40 minutes. The cake should be well risen and golden with a crack down the middle. An inserted skewer should come out virtually clean.
  • Whilst the cake is cooking, mix the remaining citrus zest and juice together with 2 tbsp of golden caster sugar.
  • As soon as the cake comes out of the oven, poke a few holes in it and pour the sugared juice over the top.
  • Leave in the tin until cold, by which time the cake will have absorbed the sugary juice.

Notes

Amount of Citrus Needed
2 lemons. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.
2 limes. Cake requires juice from 1 and the zest from 1 ½. Drizzle needs juice from 1 and zest from ½.
1 orange. Cake requires juice from ½ and the zest from ¾. Drizzle needs juice from ½ and zest from ¼.
½ grapefruit. Cake requires juice from ¼ and the zest from ½. Drizzle needs juice from ¼ and no zest.
8-10 calamansi / calamondins (depending on size). Cake requires juice from half of the fruit and the zest from all but two. Drizzle needs juice from half of the fruit and zest from just two.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.

Nutrition

Calories: 2853kcal | Carbohydrates: 455g | Protein: 44g | Fat: 111g | Saturated Fat: 11g | Sodium: 731mg | Potassium: 1796mg | Fiber: 36g | Sugar: 241g | Vitamin A: 688IU | Vitamin C: 127mg | Calcium: 503mg | Iron: 12mg

Sharing

I’m sharing this vegan citrus drizzle cake with Recipes Made Easy for #CookBlogShare.

18 Comments

  1. angiesrecipes

    28th April 2020 at 3:16 pm

    The cake did turn out really beautiful, esp. that moist, but not to dense crumb..perfect, Choclette.

    Reply
    • Choclette

      28th April 2020 at 6:59 pm

      It’s a lovely cake Angie and so easy to make too. Did you make it?

      Reply
  2. Karen

    28th April 2020 at 8:14 pm

    What a stunning looking cake – I have a thing about citrus cakes (and ginger) and this one looks deliciously moist and filled with a zingy lemon tang.
    Karen

    Reply
    • Choclette

      29th April 2020 at 3:54 pm

      Thank Karen. Well not quite lemon, but definitely zingy and delicious.

      Reply
  3. sherry

    29th April 2020 at 4:39 am

    oh that’s funny. i read that as cake with calamari! tee hee.

    Reply
    • Choclette

      29th April 2020 at 4:08 pm

      Eek, now that would be a very interesting cake indeed Sherry.

      Reply
  4. Kate - Gluten Free Alchemist

    29th April 2020 at 11:00 am

    You’re absolutely right… The first question I asked was ‘what the heck are calamansi?’ But they sound delicious and certainly make a wonderful cake…. Wondering whether it would work with my gluten free blend B? xx

    Reply
    • Choclette

      29th April 2020 at 4:09 pm

      I can’t be certain, but it seems quite likley it would Kate. Do let me know the result if you try it.

      Reply
  5. Sandhya Ramakrishnan

    29th April 2020 at 11:21 pm

    I have never tried calamansi and it is so interesting to read about them. I am eager to give it a try. The cake looks so moist and I am sure will taste great. I will be using whole wheat flour as you suggested for now and try it with spelt when I get my hands on some.

    Reply
    • Choclette

      30th April 2020 at 3:37 pm

      Thanks Sandhya. I love baking with wholemeal flour, it not only makes the cakes more nutritious, but gives them a bit more flavour too.

      Reply
  6. Amanda

    30th April 2020 at 12:13 am

    I love that this drizzle cake isn’t loaded with sugar! It’s nice to have a healthy baking option, and the citrus gives it such nice brightness for spring.

    Reply
    • Choclette

      30th April 2020 at 3:39 pm

      There’s still quite a bit of sugar, so it’s not exactly healthy, but it’s healthier than most and still super delicious.

      Reply
  7. Jacqui – Recipes Made Easy:Only Crumbs Remain

    30th April 2020 at 2:37 pm

    I love drizzle cake although not made one with wholemeal flour before. So useful having the varying amounts of citrus required for different variations. Thank you for sharing with #CookBlogShare

    Reply
    • Choclette

      30th April 2020 at 3:40 pm

      Thanks Jacqui, I reckon drizzle cake is as close to the nation’s heart as a Victoria sandwich or carrot cake.

      Reply
  8. Erin

    30th April 2020 at 2:41 pm

    This sweet citrus cake is a great way to use up oranges or clementines. It’s great that it’s vegan too.

    Reply
    • Choclette

      30th April 2020 at 3:40 pm

      Yes, it’s a really handy recipe for using up any citrus and it’s a real crowd pleaser too.

      Reply
  9. Michelle Rolfe

    4th May 2020 at 2:31 pm

    Lovely looking cake! I do love anything citrus in a bake. A great one to make for vegan friends too. Thanks for linking up to #CookBlogShare. Michelle

    Reply
    • Choclette

      5th May 2020 at 7:36 am

      I’m completely sold on this one. It’s so easy to make and has a really nice texture. I’ve already made a lime version since posting, which was even better.

      Reply

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