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Vegan Spanish Sunday Cake

DriftRecipes
A plant-based twist on a Mediterranean classic, this Vegan Spanish Sunday Cake is light, tender, and bursting with citrus and cinnamon flavors. Perfect for weekend gatherings or a cozy Sunday treat!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Spanish, Mediterranean
Servings 10
Calories 320 kcal

Ingredients
  

  • 2.5 cups All-purpose flour Organic recommended
  • 1 cup Raw cane sugar
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Ground cinnamon
  • 1/2 tsp Sea salt
  • Zest of 2 Organic oranges
  • 1.25 cups Plant-based milk Oat milk recommended
  • 2/3 cup Extra virgin olive oil
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Vanilla extract
  • For the Topping:
  • Amount Unit Name Notes
  • 1/2 cup Sliced almonds Toasted
  • 2 tbsp Demerara sugar
  • 1 tsp Ground cinnamon
  • Powdered sugar For dusting

Instructions
 

  • Preparation:
  • Preheat your oven to 350°F (175°C).
  • Line a 9-inch springform pan with parchment paper.
  • Toast sliced almonds in a dry skillet until golden (about 5 minutes). Set aside.
  • Making the Batter:
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
  • In another bowl, combine plant-based milk, olive oil, apple cider vinegar, vanilla extract, and orange zest.
  • Make a well in the dry ingredients and pour in the wet mixture. Fold gently until just combined (some small lumps are okay).
  • Baking and Finishing:
  • Pour the batter into the prepared pan.
  • Mix the toasted almonds, demerara sugar, and cinnamon for the topping. Sprinkle evenly over the batter.
  • Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
  • Cool in the pan for 15 minutes before transferring to a wire rack.
  • Dust with powdered sugar before serving.

Notes

  • Pro Tips:
    • Don’t overmix the batter to avoid a tough cake.
    • Use room temperature ingredients for better blending.
    • Let the cake cool completely before slicing.
    • Toast almonds separately to prevent burning.
  • Storage:
    • Store at room temperature in an airtight container for 3-4 days.
    • Refrigerate for up to 1 week.
    • Freeze for up to 3 months (wrap well).
  • Variations:
    • Swap orange zest for lemon or lime.
    • Use almond flour for 25% of the flour for extra moisture.
    • Add 1 teaspoon cardamom for a unique twist.
    • Replace almonds with pine nuts or walnuts.

Perfect Pairings

  • Fresh fruit compote
  • Plant-based whipped cream
  • Hot coffee or espresso
  • Warm spiced plant milk
  • A drizzle of local honey (if not strictly vegan)
Keyword Mediterranean Cake, Plant-Based Dessert, Spanish Cake Recipe, Vegan Baking, Vegan Spanish Sunday Cake