Add to FavoritesFresh orange taste abounds in this delicate and supple orange cake. This basic orange cake recipe is simple to make and gets better with age.
Because we’re using oil instead of butter to add moisture, thoroughly beating your batter is crucial for a light and fluffy crumb. Because this is the only stage that adds air to the cake, I like to use my mixer to give it a lift. Whisk the batter together on high speed for 5 minutes, or until pale and fluffy.
I made this cake at a festival with leftover oranges. I ran out of ingredients for the dessert, so I switched to oranges to make something sweet. the natural and sweet tangy flavor of oranges made the orange cake a perfect meal. We usually serve 3 savory items at our festival, plus a dessert and juice.
Orange cake Eggless
Enjoy this eggless Orange Cake with your friend and family to make your gatherings memorable ones!
Ingredients
- 4 oranges cut in pieces and blended until smoothie consistency (An equivalent of 2 cups of orange puree)
- 1/2 cup water to blend with fresh orange
- 4 tbsp baking powder
- 1 cup sunflower oil
- 1 cup wholewheat flour
- 1 1/2 cup coconut sugar
- 1 drop orange essential oil
- Coconut cream topping
- 1 can coconut milk
- 1 tbsp heap arrowroot flour if available or rice starch
- 1/2 tbsp agar agar
- 1/2 cup water to melt agar
- 2/3 cup agave syrup and some
- 1 drop orange essential oil
Instructions
Preheat oven to 180°c. 356°F
In a bowl blend the oranges until liquid puree, add the flour, syrup, oils.
Blend all the ingredients thoroughly.
Prepare a ring pan with parchment.
Pour mixture into a ring pan with vegetable paper on the base.
Place into oven and cook until it turns golden brown
Prepare Cream topping
In a bowl bring water to boil and add arrowroot flour and keep stirring until it gets smooth and starchy.
Add coconut nut milk, sugar and combine well until you have a smooth white creamy consistency for the topping.
When the Cake is ready to pour over the cake and spread evenly over cake.
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