orange and olive oil cake

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…

 

orange and olive oil cake
 
prep time
cook time
total time
 
author:
recipe type: cake
serves: 8
ingredients
  • 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)
instructions
  1. Preheat the oven to 180ºC / 350ºF
  2. Oil an 8 inch springform pan and cover the bottom with baking paper.
  3. Mix all the dry ingredients together in a large bowl
  4. Mix all the wet ingredients together in another bowl
  5. Pour the wet ingredients into the dry ones and mix until smooth
  6. 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.
  7. Remove from the oven when done. Run a knife around the edge of the pan.
  8. Leave for 5 minutes. Release the springform and invert onto a cooling rack.
  9. I decorated mine with some toasted flaked almonds.
  10. Wait patiently before cutting, you'll ruin the texture if you cut too soon....

 

2 comments

  1. Egle says:

    Hey great blog Rosalie!
    I wanted to let your readers know that I was lucky enough to try a piece of this cake last night and it was delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *

3 × five =

Rate this recipe: