From my vegan mango cake I have been inspired to make orange cake and tralala, we will have more! It is super fun to make new recipes when the result is so good after the first try, it also becomes popular with the guinea pigs! Not least after such an exciting weekend at Chateu Neuf with a vegan Christmas festival and LOTS of good food.
The new thing here is that I have sifted the flour, baking powder and baking soda three times to make the batter airy when I don't use eggs. I squeezed the orange juice myself into both the icing and the batter. Previously, I have used egg whites in the icing and it is not necessary at all. The cake can probably be frozen, but I never got that far. It disappeared right away!
If you need a gluten-free version, just use gluten-free fine flour. I have yet to try it. Coffee or chai for this is actually a difficult choice, sometimes I actually say yes to both. AND then there will be two pieces of cake too! Hi, hi.
VEGAN ORANGE CAKE
45 gr rapeseed oil
90 g icing sugar
a pinch of salt
2 dl orange juice
2 tsp orange peel
150 g wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
Glaze:
10 tablespoons powdered sugar
10 teaspoons orange juice
grated orange peel for garnish
Procedure:
- Whisk icing sugar and oil until white.
- Sift the flour, baking powder and baking soda three times.
- Mix everything together and place in a greased loaf pan.
- Bake for 35 minutes at 175 degrees in a preheated oven.
- Make glaze and garnish with grated orange peel.