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Mandarin Sheet Cake


I am SHOCKINGLY bad at eating fruit. I buy it for my kids really, and make half-hearted attempts to persuade them to eat it. I do like melon, fruits of the forest, pomegranate, mango and jackfruit. Apples are OK. But if I was starving to death and I had a plate full of fruit in front of me, it still wouldn’t occur to me to eat it. OK, I admit, if it was fruit cake, in particular this mandarin sheet cake, I would eat it. Savoury is normally my poison of choice.


This often means that as I buy fruits in season in my house, and have middling success with getting my kids to eat them, I often end up with a glut of fruit about to go off. Now don’t get me wrong, my kids love fruit, I just keep forgetting to offer it to them as a healthy snack (hangs head in shame…).


Moist vegan mandarin cake slice


In particular, I always buy those big nets of mandarin oranges. Mainly because they’re in season around Halloween and I like to draw mini-pumpkin faces on them with a sharpie and use them for decoration.


So when I found myself with a bunch of mandarins about to go off, my mind went to that place it always goes when faced with fruit-waste : cake. After all, it’s where all my blackened bananas go…


I decided to make a vegan sheet cake as I could cut it up into bars for my kids’ school snacks. I was really surprised by the results of this recipe. I’m not a fan of dry or sponge-type cakes and that was what I kept in mind while testing ingredients, and this cake came out perfectly first try. It’s moist but not soggy, and super-flavourful. The mandarins tend to move down to the bottom of the batter, meaning it’s a bit of an inadvertent mandarin upside-down-cake. Really tasty.


Next time your mandarins are glaring at you reproachfully from the fruit bowl, I highly recommend you try this super easy cake. The ones I used happened to be seedless, if you can’t get a hold of seedless mandarins I recommend trying the tinned version (who has the time for seed-removal?).

three squares of golden brown cake on a cake stand


Yield: 10 people

Mandarin Sheet Cake

Mandarin sheet cake on a porcelain serving plate

A tasty moist mandarin cake, easy to make

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 30 minutes
Total Time 1 hour 15 minutes


Dry ingredients

  • ½ cup plus 2 tbsp ground almonds
  • ½ cup dessicated coconut
  • ½ cup oatbran
  • 1 cup flour
  • 1.5 tsp baking soda
  • 1 cup brown sugar plus 2 tbsp
  • ½ tsp salt
  • 6 medium mandarin oranges

Wet Ingredients

  • Juice of half a lemon
  • 1.5 cups soya milk
  • 3 tsp vanilla flavouring


  1. Add all the dry ingredients to a mixing bowl and mix well.
  2. Add the lemon juice to the soya milk, mix and leave in a warm place,
  3. Preheat the oven to 160 centigrade for ten minutes.
  4. Mix the vanilla flavouring into the milk.
  5. Peel, segment, and halve the mandarin oranges and make sure to remove any seeds. Add to the milk.
  6. Mix the wet and dry ingredients.
  7. Pour into a lined ceramic or glass baking dish and bake for 30-35 minutes.
  8. Remove from the oven and leave to cool in the dish or tray for 30 minutes.
  9. Turn out onto a rack to cool completely.
  10. Slice when cooled, into bars.

Nutrition Information



Serving Size


Amount Per Serving Calories 149Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 360mgCarbohydrates 27gFiber 2gSugar 13gProtein 4g

Did you make this recipe?

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 Mandarin sheet cake pin
Mandarin sheet cake pin


Monday 2nd of December 2019

When do the mandarins go into the cake and how many?

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