Vegan Malta Cake and Vegan Orange Cake

It’s a misty morning. Air is nippy and the Sun is mellow. A flock of Grey Hornbills perched on the old Banyan Tree let out shrill calls. Our cat is curled up on the dry patch of lawn. Dog, too, looks languid and walks to the sunny end of garden and almost falls flat on a muddy patch. Winters have arrived. It is comforting to sit in the Sun and enjoy the warmth while reading out a chapter or a story to the kids.

After a chapter is read,  daughter wants a break. She runs inside and gets Malta- the local citrus from the hills.

Malta (Citrus sinesis) is the most commonly grown tree in the Kumaon hills. It fruits during the winter season. Malta is called sweet orange. It is a hybrid between Pomelo (Citrus maxima) and Mandarin (Citrus reticulate). Malta has great medicinal value. 

The orangey aroma fills the air as Maltas are peeled. Endless Maltas are eaten and some reserved to bake a cake- A Vegan Malta Cake.

I have baked this cake several times. It comes out very well. It is moist and juicy. Enjoy it with a hot cuppa or drizzle warm custard and serve as dessert.

Vegan Malta Cake


  • 1 ½ cup  whole wheat flour 
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup powdered sugar
  • 1 cup malta juice  
  • 1/3 cup oil (any vegetable oil)
  • 1 tablespoon apple cider vinegar or white vinegar
  • ½  teaspoon vanilla essence
  • Finely grated zest of one Malta  


  1. Preheat oven to 180 degrees C. Grease one 8 inch round cake pan. Line the bottom.
  2. Whisk together first five ingredients in a large bowl.
  3. In another bowl, mix next four ingredients.
  4. Add liquid ingredients to dry ingredients. Mix till well combined. Do not over mix.
  5. Fold in zest. Pour batter into the prepared pan.
  6. Bake for 25 to 30 minutes or till the top turns brown and shrinks from the edges and a toothpick inserted in the center comes out clean.
  7. Remove from the oven after 10 minutes. Run a knife around and invert on a cooling rack. Slice the next day.
Note: If you prefer a lighter crumb, feel free to use all-purpose flour in place of whole wheat flour.

I have tried this recipe using oranges. There is a great difference in colour. Flavours, however, are the same. You may also add candied orange peels besides zest for a more intense orange flavour.

Vegan Orange Cake
Same as above. Replace Malta juice with orange juice and Malta zest with orange zest.

Same as above

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  1. Such a flavourful ,soft and spongy cake recipe. Going to try this soon. Thanks for sharing ! Pinning this one !

  2. Sometimes vegan cakes turn out dry and you have to eat them pretty much as soon as you bake them. This one looks amazingly moist. I am going to add some poppyseeds to this recipe and will drizzle the top with an orange syrup. Thank you for this wonderful share Namita :)

  3. Wow lovely colour.. Pls let me knw w1 1/2cup is equailant to hw many gram?

    1. Hello Noopur, according to my conversion calculator, 1 cup flour is 120 gms.So 1 1/2 cups would be 180 gms. Hope this helps.

  4. This looks delicious! Love your vegan recipes, Namita...all the goodness and taste without the unhealthy ingredients.

    1. Hello Madhu, Thank You for your words of appreciation. Yes, you are very true. Vegan cakes are so gratifying.....healthy and happy cakes. Thank you for visiting my space Madhu.

  5. Hi just one question should i beat the batter wid a stand mixer or just cut n fold???

    1. Zenobia, cut and fold. Over mixing gives a hard rubbery cake as gluten strands develop due to over mixing. Hope Your cake comes out well. Happy Baking!