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Orange Almond Cheesecake
[Vegan, Gluten-Free]

BG By: Buffy-Ellen Gill

Author Bio

Wholesome family dinners and decadent gluten-free, vegan desserts. Buffy Ellen Gill is the founder of Be... Read More

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Orange Almond Cheesecake [Vegan, Gluten-Free]

Dairy Free

Oranges, coconut and almond flour, and lemon come together to create this beautiful dessert. This orange almond cheesecake not only tastes incredible, it is topped with the most divine, decadent, citrus cream cheese icing. Bookmark this recipe to use for a special occasion like you know, a Tuesday.

Ingredients You Need for Orange Almond Cheesecake [Vegan, Gluten-Free]

For the Dry Ingredients:

1 cup almonds
1 cup coconut flour
1/2 cup coconut sugar
1 1/2 teaspoons baking soda

For the Wet Ingredients:

2 whole oranges
1 cup orange cooking water
1/2 cup coconut cream
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar

For the Citrus Cream Cheese Icing:

1 cup cashews, soaked 2 hours, drained, and rinsed
1/3 cup coconut oil, melted
1/4 cup water
Juice, flesh, and zest from 1/2 of 1 lemon
2 tablespoons coconut nectar
A pinch of sea salt

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How to Prepare Orange Almond Cheesecake [Vegan, Gluten-Free]

An hour before cooking, pop both oranges (with the skin on) in a pot with water, bring to a boil, then put the lid and reduce to a low simmer for one hour. Keep one cup of the cooking water aside.
When ready to bake, preheat the oven to 320°F on fan bake, and line the sides and base of a small 8-inch springform pan with baking paper and then sunflower or another neutral oil. Make sure the baking paper comes up just over the tin (to hold your icing in place).
Blend the almonds in a food processor until a fine flour forms. Then add the remaining dry ingredients and blend again until combined. Turn out and sift into a large bowl - any bits that won't sift through, just pour on top of the other dry ingredients.
Next, blend all wet ingredients in your processor or blender until super smooth, including the two whole cooked oranges and the reserved orange cooking water. Fold the liquid mix into the dry ingredients, lifting gently as you pour to create air pockets, until they're only just combined.
Pour into your tin and bake for 60 minutes in the middle of your oven (not too high as these flours can brown easily). Test with a skewer at 55 minutes, and remove once it comes out relatively dry (it will still be a little damp, but will firm up on cooling).
Leave on the bench to cool, and after 5 minutes, pop open the springform outer of your tin to let the sides cool also.
Once cool, blend all icing ingredients in a high-speed blender until super silky smooth like a cream, scraping down the sides and blending again as necessary. Close the springform tin again so the baking paper is nice and tight around the cake once more. Then pour your icing on top of the cake – the baking paper and springform tin ring will hold it in place - place in the refrigerator overnight.
Once firm, remove the tin outer and base, and baking paper, and using a sharp knife, run around the edge of the cake to remove any bits of icing that have bulged out (it tends to). Decorate with edible flowers and serve.

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