Soft and Fluffy Orange Cake | Dairy-free & Refined Sugar-free

Soft and fragrant cake, dairy-free and refined sugar-free. Vegan friendly by replacing the eggs with flax eggs.

Soft and sweet this orange cake will make you fall in love. The recipe is simple and quick, you will literally need less than 20 minutes to prepare the batter and while the cake is baking, you can prepare the glaze.

Let’s talk about the glaze, shall we?

Oh this glaze, people. Instead of using, as I generally do, the juice of the oranges, I instead replaced that with my homemade orange jam! Let me tell you, it really made this whole cake a little special and so much more fragrant.

Let’s bake, shall we?

Ingredients:

  • 190 g cake flour (00 type)
  • 120 light coconut sugar
  • 100 ml freshly squeezed orange juice (about 2 oranges)
  • 1 tbsp baking powder
  • a pinch of salt
  • grated zest of 2 oranges
  • 120 ml vegetable oil (or my vegan butter)
  • 1 tsp vanilla extract
  • 3 whole organic eggs (or 2 vegan flax eggs)

for the glaze

First thing first in a bowl of your electric mixer with the whisk attachment beat up oil, sugar, pinch of salt and orange zest on high speed for 3-4 minutes or until light and fluffy

Add the eggs, one at the time, waiting for the egg to be well incorporated in the batter before adding the other one. Beat on high speed. You should get a light and fluffy mixture.

Pour in the orange juice (at room temperature – so do not use oranges straight out of the fridge, but leave them at room temperature for at least 1 or 2 hours). Beat on low speed.

Sift in flour and baking powder, beating on low just to incorporate the ingredients together.

Greased and flour a ring-shape cake pan, or a normal springform pan. Pour in the batter

and bake in pre-heated oven at 170 C for 30 to 40 min. Keep an eye on the cake, as baking time might change from oven to oven.

Remove from the oven and let the cake cool down for 30 min,

then remove it from the pan and allow to cool completely

For the glaze in a saucepan warm up water and jam, you should get a very runny and watery mixture. Filter it

and brush it on your cake.

Brush the cake a few times, to allow the glaze to penetrate into the cake.

Love

-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.