Fresh 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. This is the only stage that incorporates air into the cake, so I use my mixer on high speed for 5 minutes, or until the batter becomes pale and fluffy.
I made this cake at a festival using leftover oranges. I ran out of ingredients for a dessert, so I switched to oranges to create something sweet. The natural, tangy sweetness of oranges made the cake a perfect treat. We usually serve three savory items at our festival, plus a dessert and juice.
Orange Cake Eggless
Enjoy this Eggless Orange Cake with your friends and family, making your gatherings truly memorable!
Ingredients
- 4 oranges, cut into pieces and blended until a smooth consistency (equivalent to 2 cups orange puree)
- 1/2 cup water to blend with fresh orange
- 4 tablespoon 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 tablespoon arrowroot flour (or rice starch)
- 1/2 tablespoon agar agar
- 1/2 cup water to melt agar
- 2/3 cup agave syrup
- 1 drop orange essential oil
Instructions
Preheat oven to 180°C (356°F).
In a bowl, blend the oranges until a smooth, liquid puree, then add the wholewheat flour, agave syrup, sunflower oil, coconut sugar, baking powder, and orange essential oil.
Blend all the ingredients thoroughly.
Prepare a ring pan by lining it with parchment paper.
Pour the batter into the prepared pan.
Bake in the preheated oven until the cake turns golden brown.
Prepare Cream topping:
In a saucepan, combine 1/2 cup water and dissolve 1/2 tablespoon agar agar by bringing it to a boil.
In a separate bowl, mix the coconut milk, 1 tablespoon arrowroot flour (or rice starch), 2/3 cup agave syrup, and 1 drop orange essential oil.
Pour the dissolved agar mixture into the coconut milk mixture, stirring continuously until a smooth, white, creamy topping forms.
Spread the topping evenly over the cake once it has cooled slightly.
Nutrition
-
600.0 Calories
-
89.4g Carbohydrates
-
0.0mg Cholesterol
-
31.3g Fat
-
1.9g Fiber
-
3.0g Protein
-
62.5mg Sodium
-
0.0g Trans fat
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