gluten-free coconut and spiced apple cake with orange and vanilla frosting

This orange and vanilla frosting is one of my favourite toppings for a sumptuous coconut and spiced apple cake. The yoghurt keeps the topping light and fresh and works beautifully with the citrus fruits. It’s also delicious served with fruit for breakfast or as a base filling in a precooked tart case similar to a frangipane and topped with a thick and drizzly icing.


  • 2 small rockit apples, roughly diced
  • ½ teaspoon of mixed spice
  • 100 grams desiccated coconut
  • 100  grams ground almonds (almond meal)
  • 70 grams gluten-free “reposteria” flour
  • 75 grams golden caster sugar
  • A pinch of sea salt
  • 1¼ teaspoons of baking powder
  • 200 ml Azada Olive Oil & Orange
  • 3 large eggs
  • 1 teaspoon Madagascan vanilla paste

Orange and Vanilla Frosting Ingredients:

  • 500 grams thick plain yoghurt
  • 50 grams icing sugar, sifted
  • 1 teaspoon vanilla paste
  • The zest of 1 large orange
  • 25 grams candied orange, roughly chopped

Preparation time 30 minutes
Cooking time 50-55 minutes
Makes 1 cake (12 servings)
Gluten free | Vegetarian 


Grease a 20cm cake tin and fully line with baking paper. Preheat the oven to 180°C (conventional) / 160°C (fan) / gas mark 5 / 375°F. Place the diced apples in a non-stick pan and combine with the mixed spice, cover and cook for 5 minutes. Uncover and continue to cook until the apples are fragrant and tender. Meanwhile, combine all the dry ingredients in a large bowl then whisk together the Azada’s Olive Oil & Orange, eggs and vanilla paste. Pour onto the dry ingredients and mix well to make a smooth batter. Make sure there are no hidden pockets of flour. Spoon the batter into the cake tin and gently shake the cake tin to smooth the top. Bake in the oven for about 50-55 minutes or when a skewer inserted into the centre comes out clean. Set aside to cool. Orange and vanilla frosting. Place the yoghurt in a bowl, stir through the icing sugar, vanilla paste, orange zest and candied orange. To assemble. Spoon the orange and vanilla frosting over the cake and spread evenly and serve with a hot cup of tea.

Chef’s Tip

This cake is super versatile. You can try substituting the orange zest and candied orange for lemon zest and candied lemon for the frosting and for the batter you can remove the orange olive oil and apples and add lemon olive oil and fresh blueberries.


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