Mini Orange cake


This week I tried to get out of my comfort zone by trying to bake with organges. From a young age I was never a fan of having anything mixed with oranges especially chocolate orange. Every Christmas one of my relatives brought a big bag of celebration chocolates or some random bag filled with various chocolates with them and having two brothers meant that you’re either fast enough to get the good tasty chocolates or your left with orange wrapped chocolates that are flavored with orange.


I’m finally trying something new. I got tired of baking for my family the same old vanilla sponge cake I bake for them each week.

As this is the first time I’m making this I decided to make mini cakes instead of a large cake incase things went wrong.

These mini cakes are moist and rich, filled with a rich orange taste that makes you want to eat more and more cake. The tiny chia seeds give it a crunch and puts a whole new perspective to the cake that takes it to a whole new level.


Preparation time: 20 minutes
Baking time: 30 minutes


  • 1 1/4 cup of self raising flour
  • 1/4 cup cooking oil/ melted margarine
  • 1/2 cup of coconut cream
  • 1/8 tsp salt
  • 1 tbs vanilla essence
  • 1 1/2tbs sugar
  • 1 tsp baking powder
  • 1 1/2 tbs chia seeds
  • 1/3 cup fresh orange juice
  • 1 orange (To zest)

To make this:

  1. Preheat the oven at 150 degrees Celsius.
  2. In a large bowl mix in the coconut cream, sugar, vanilla essence.
  3. Add in the cooking oil or melted margarine into the bowl and stir in.
  4. Using a zester, zest in the outside skin full orange in order to give it the flavor it requires. Combine all the wet ingredients.
  5. In separate bowl sift in the flour, baking powder and salt.
  6. Add the chia seeds to the dry ingredients once the dry ingredients have been sifted.
  7. Slowly add the dry ingredients into the wet ingredients and whisk in gradually.
  8. If the mixture starts to get dry add in some of the orange juice to make the mixture easier to whisk.
  9. Once all the ingredients have been whisked in pour the mixture into any baking tray or tin of your choice.
    (This mixture is perfect for cupcakes as well.)
  10. Bake for 20-30 minutes on 160 degrees celsius depending on the tray you choose to use until the cake is golden brown at the top or poke a toothpick or butter knife  in at the center of the cake, if it comes out clean it is ready.

With lots of love,



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