This week’s Veganuary idea is a recipe for an orange cake that’s easy to bake and effortlessly passes as “non-vegan” for any suspicious diners.
It’s very moist and not too sweet, perfect as a warm dessert (try it with a scoop of vegan ice cream – Swedish Glace vanilla is delicious and reasonably priced) or as a complement to a cup of tea. It also works for breakfast with a blob of vegan yoghurt if what you need is a big slice of cake (with fruit!) to get your day going. The texture lends itself well to a gluten-free version if you need it, or you could sub the flour for ground almonds for a richer, denser cake.
Almost fancy orange cake
280g of plain flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
200g of caster sugar
100ml of olive oil
100ml of water
First, preheat your oven to 180C and grease a 20cm cake tin (you can use vegan butter or margarine, or olive oil).
Boil the oranges for at least an hour till they’re softened and your place smells like Christmas. Carefully remove them from the heat, let them cool for a little bit, then cut them into quarters, removing the seeds and the stem as you go. Put them in a food processor and blitz them to a thick purée.
Next, sift together the flour, baking powder, baking soda, salt and sugar and put them to one side.
Whisk together the orange purée, olive oil and water till they’re well combined. Then slowly add the combined dry ingredients, stirring as you go, till you have a smooth cake batter.
Pour the mixture into your prepared tin and bake at 180C for around 45 minutes, or until you can poke a fork in and it comes out clean.
Get stuck in!