Vegan Orange Cake
This light, fluffy, and moist vegan orange cake is packed with orange flavor! It’s super easy to make and includes simple ingredients which you may already have around in your pantry. It’s so simple, you don’t even need a mixer! This vegan cake only takes a few steps to be ready to enjoy for breakfast, as a snack, or for dessert. This oil-based vegan orange cake doesn’t contain eggs, milk, butter, or any complicated ingredients.
Serving size: 6-8
Directions
Preheat the oven to 190 °C /375 °F and spray a round 9x2 inch (23x5 cm) cake tin with avocado oil
Grate the 4 oranges with a microplane or box grater to create orange zest.
Slice the oranges and clementines in half and juice them with a juicer.
Into a large bowl, add all the liquid ingredients along with the zest and whisk together.
Into a separate bowl, sift the dry ingredients and mix together.
Slowly add the dry ingredients into the wet ingredients, doing it in batches, one cup at a time, making sure the ingredients are mixed well before adding the next cup. Mix together till you have a thick consistency of cake batter. *
Add the cake batter into the cake tin, scraping out the remains with a spatula.
Add the cake tin into the oven and leave it in for 30-40 minutes, until a toothpick comes out clean after inserting it into the cake and the top is nicely golden brown.
Ingredients
2 ¼ cups all-purpose flour
1 ½ tsp baking powder
1 ½ tsp baking soda
¼ tsp salt
1 ½ cups sugar
Zest and juice of 4 medium sized oranges
Juice of 3 small sized clementines
¼ cup vegetable oil
¼ cup olive oil
¼ cup water
Recipe Notes
*You may need to adjust the ratio of liquid to flour, depending on your ingredients.
**Time may vary depending on your oven, so keep an eye out on the cake after 25 minutes. The cake may seem like it’s still a bit liquid, if that’s the case, turn off the oven and just keep there for around 5-10 minutes and re-insert the toothpick as a test.
