orange and olive oil cake
I’m still feeling sick with a cold, I need some comfort, my Pana chocolate supply is running low and I can’t be bothered getting dressed to face the world.
I’ve decided to make a cake to cheer myself up.
I was never much of a cake maker before I became vegan, but I thought I’d give it a go today. The lack of baking isn’t because I don’t like sweet things, I do. But when confronted with sweet vs savoury choice, savoury would win nine times out of ten.
I think my first vegan baking effort turned out well. Well, not to be modest better than well. 🙂 It is quite light. I like my cakes a little on the denser side so I think it could be even better for me with extra almond meal or polenta replacing a quarter of a cup of the flour.
It is an orange and olive oil cake of the ‘chuck-it-in-and-mix-it-all-up’ variety. The recipe doesn’t really come from anywhere in particular but it is a combination of a standard cake recipe, with the dairy and eggs removed, mixed with an oil based muffin technique. I just sort of made it up as I went along.
I wanted to use a cup of orange juice, but didn’t have enough oranges to make a cup, so I topped it up with lemon juice and some home made coconut yogurt.
I served it with some coconut yoghurt on the side while it was still warm despite my instructions in the recipe to be patient and wait for it to cool…
- 1½ cups plain flour
- ½ cup almond meal
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda ((baking soda))
- ½ teaspoon salt
- 2 oranges (juiced)
- 1 lemon (juiced)
- coconut yoghurt (to make the orange and lemon juice up to 1 cup in total,
I needed about ⅓ cup)
- orange and lemon zest (from the oranges and lemons)
- ½ teaspoon vanilla essence
- ½ cup olive oil (use a light flavoured one for this)
- Preheat the oven to 180ºC / 350ºF
- Oil an 8 inch springform pan and cover the bottom with baking paper.
- Mix all the dry ingredients together in a large bowl
- Mix all the wet ingredients together in another bowl
- Pour the wet ingredients into the dry ones and mix until smooth
- Pour into the pan and bake for 50 minutes. Check and see if a skewer inserted comes out clean. If not give it another 10 minutes and check again.
- Remove from the oven when done. Run a knife around the edge of the pan.
- Leave for 5 minutes. Release the springform and invert onto a cooling rack.
- I decorated mine with some toasted flaked almonds.
- Wait patiently before cutting, you'll ruin the texture if you cut too soon....