Are you ready for an unbelievably delicious treat? This orange caramel cake has so much flavor and amazing texture. And what’s not to love? Perfect blend of sweet caramel and citrus. Just look at those layers! A moist, soft, spiced orange cake base, that is topped with caramel layer, delightful orange jam layer, orange and date paste and irresistible, tender crumb topping. Does it get any better than that!? Every single bite bursting with bright and sunny orange flavor. Sweet, vibrant, flavorful and the addition of spices like cinnamon and cardamom makes it perfect.
Give your crumble a citrusy twist, it gives a completely new dimension to this classic dessert. This cake made with using an enormous amount of fresh orange, orange juice and zest, that adds a lovely citrusy kick to this sweet cake. However, if you are an orange lover, then you will love this cake. But really, the orange caramel combo is just as good as it sounds!
I used orange juice and zest to flavor the cake base and the caramel. The caramel is just the same as most of the caramels. I make a combination of dates, coconut nectar, nut butter, and a bit of water, blended into a dreamy caramel base. Vanilla, cardamom, and orange juice give it a lot of flavor. There’s a little bit of fresh orange juice in the date layer too for that “extra” little something sweet we all crave. The generous amount of orange zest added to the crumb topping brings the whole thing together in a delightful way.
Love citrus cakes? Check out my Sunshine Cake ⬩ Chocolate Orange Biscotti ⬩ Orange and Persimmon Tart ⬩ Orange and Blueberry Shortbread Slices ⬩ Jaffa Cakes ⬩ Grapefruit Donuts while you’re here!
I’m really excited to share this recipe with you! As usual ➛ nobake, raw, vegan, dairy free, gluten free, refined sugar free and and 100% delicious. I really hope you enjoy making this recipe. It’s:
⬩ Easy to make
⬩ Perfectly spiced
⬩ Loaded with orange flavor
⬩ Naturally sweet
⬩ Customizable
⬩ Made with seasonal flavors
⬩ Can be adapted nut-free
What makes this crumb cake perfect is the addition of cardamom, cinnamon, and orange – a combination match made in heaven. I noticed that it tastes even better on the second day. I’m sure it’s even better on the third day, but I wouldn’t know because it’s always gone before that.
MY TIPS FOR THIS RECIPE
Fresh Squeezed Orange Juice
Fresh orange juice is the only way to go in this recipe. No “orange juice” from a bottle/box please. I highly recommend using fresh oranges for this cake. Using fresh juice is key to getting that bright citrus flavor. To keep things super simple, just use the zest from the same oranges used for juicing. No need to worry about exact measurements.
What is the difference between orange jam and marmalade?
The orange peel in a marmalade adds a hint of bitterness and texture to the jam. Orange jam is basically an orange marmalade without the peel.
Can I use any oranges for the jam?
Yes, you can! Any type of oranges will work wonderfully in this jam, each providing their own unique texture and lovely flavor. Keep in mind a sweeter tangerine may require less coconut nectar, while the more bitter orange may require slightly more. Adjust to your tastes.
Can I replace orange jam?
Of course! If you’re not an orange person, simply sub another fruit like: blueberries, raspberries, apple…
What type of nut butter I can use?
Peanut, Cashew, Almond or Pine Nut/Roasted Pine Nut
Substitutions for nut free version
Almond flour ➛ the almond gives the base a nice nutty flavor, but you can swap them out for shredded coconut, or (gluten-free) oat flour if preferred
Nut butter ➛ you can also use Tahini (sesame seed paste), or Sunflower Seed Butter
- For the Base & crumble topping
- 1 cup coconut flour
- 1 cup almond meal
- 1 cup soft dates
- ⅓ cup coconut milk, from can refrigerated
- overnight and the solid cream from the top
- 2 – 3 tablespoon freshly squeezed orange juice
- 3 tablespoon coconut oil, warmed to liquid
- ⅛ teaspoon pink himalayan salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 teaspoon orange zest
- For the Caramel
- 1 cup soft dates
- ¼ cup nut butter
- 2 tablespoon coconut nectar
- ½ teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 2 tablespoon filtered water
- 1 tablespoon freshly squeezed orange juice
- For the Orange Jam
- 1 +1/2 medium sized juicy orange segments
- 1 +1/2 tablespoon psyllium husk
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 3 tablespoon coconut nectar
- ⅛ teaspoon turmeric, optional
- For the Date paste
- 10 soft dates
- juice of a half orange
- For the Base & crumble topping - In a food processor, briefly pulse the coconut oil and dates until they look crumbly. Add in the remaining ingredients and pulse to combine. Line a 6-inch square cake tin with parchment paper. Spread ¾ of the dough evenly to form the base and place in the freezer. Reserve the other ¼ to crumble as the topping.
- For the Caramel - Make the caramel by blending all the ingredients in a high-speed blender until smooth. Pour the caramel over the base and set aside.
- For the Orange Jam - Simply blend the orange segments with coconut nectar, cinnamon, cardamom, and turmeric until it becomes smooth. Add one and a half tablespoon psyllium husk and pulse together. Let sit on the countertop for about 20 minutes. Do a taste test to make sure the thickness and flavor is to your liking. Spread the jam over the caramel layer and set aside.
- For the Orange - Date Paste - Add dates and orange juice to a high-speed blender and blend until smooth. Pour over the orange jam.
- For the Crumble topping - Sprinkle the reserved base dough as a crumble over the cake. Grate over a generous amount of orange zest before serving. Enjoy!
Cover and freeze overnight before cutting into bars. You’ll get cleaner cuts if they’re cold.
my super secret tip (Psst!) Before serving - squeeze a bit of fresh orange juice over the cake. You'll thank me later;)
Storage tips
Store leftovers in an airtight container in the in the refrigerator up to 3 days or in the freezer for a month. Make sure to bring them back to room temperature before serving. Leave the bars on the counter top uncovered for 20 minutes before serving. Or you can warm them a little bit before eating in the dehydrator if you wish.
Thinking of trying this recipe?
As always, I absolutely would love to see and hear your feedback.
Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
Create⬩Nourish⬩Repeat
