Zesty Orange Cake
Prep. Time
15 minutes
Cook Time
55 minutes
Servings
1 loaf
Difficulty
Easy
Soy-Free, Nut-Free, dairy-free, egg-free
One of the things I love most about citrus fruits is the burst of fresh, vibrant flavor they bring to any dish. Oranges, in particular, add a natural sweetness and brightness that can elevate both savory and sweet recipes. This cake is a perfect example, showcasing the deep, sweet flavors of oranges in a light and moist loaf. Unlike jam, where the balance of bitterness and sweetness is key, this cake leans into the sweetness of the fruit, making it ideal for breakfast or an afternoon tea with friends. It’s simple to make and pairs beautifully with a hot cup of tea or coffee.
Ingredients
'Wet' ingredients
8oz (240ml) fresh orange juice
Orange zest from two oranges
4oz (120ml) sunflower oil
1/2 cup (4oz/120g) apple sauce
1 tbsp apple cider vinegar
'Dry' ingredients
9.8oz (280g) all-purpose flour
5.5oz (160g) granulated sugar
1.5 tsps baking powder
Instructions
Preheat the oven to 350°F (170°C).
Prepare a loaf pan ("English Cake" pan) with a liner, or if preferred, grease it with any veg oil of your choice.
In a mixing bowl, combine the orange juice and zest, oil, sugar, apple sauce and vinegar. Mix well.
In a separate bowl, combine the flour, baking powder and baking soda. Gradually add the dry mixture to the wet ingredients and mix until smooth.
Immediately transfer the batter into the loaf pan and place it in the oven.
Bake for 45-50 minutes.
Increase the heat to 375°F (190°C) for additional 5-10 minutes bake time, until the cake is firm in the center and golden. To test, insert a toothpick in the middle; it should come out dry or with a few crumbs attached.
Let cool, slice, and enjoy!
Notes
Keep at room temperature for up to 3 days.
Granulated sugar can be substituted (1:1 ratio) with brown sugar, coconut sugar or 50% of it with pure maple syrup.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!