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This cake is a simple recipe using the wet into dry method I am so fond of.

Regular oranges work just as well, but when in season blood oranges are just divine.

You could of course make a classic lemon version.

I topped mine with some roasted Rhubarb and you can find the recipe here.

If you don’t top with rhubarb, then a light glaze of ½ cup icing sugar sieved with enough blood or regular orange juice to blend to a smooth easy to pour consistency, finishes the cake of beautifully. Top with a little extra zest for added zing.

  • Prep time:15 minutes
  • Cook time:45-50 minutes
  • Total time:1hour 10 minutes
  • Serves:8-10
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Ingredients

WET
110 g melted coconut oil
50 ml blood orange juice
Juice of half a lemon
2 tsp of vanilla extract
250 ml of vegan plain or Greek yoghurt

DRY
260g plain flour
2tbs corn flour
1tsp of baking powder
½ tsp bicarbonate of soda
110g soft Brown sugar / coconut sugar
4-5 cardamom pods seeds only and ground

To Finish
Roasted Rhubarb
1 tbs Demerara Sugar

Instructions

  1. Pre heat the oven to 180C Fan
  2. Grease and line a loaf tin.
  3. In a small bowl combine the melted coconut oil coma blood orange juice, lemon juice, vanilla extract and yoghurt. Set aside.
  4. In a large bowl combine all the dry ingredients.
  5. Combine the wet into the dry in three parts until you have a smooth batter. Do not overmix.
  6. Pour into your prepared loaf tin.
  7. If you are using rhubarb place five to sticks strips of rhubarb across the top of the batter push down slightly and sprinkle with one tablespoon of demerara sugar.
  8. Place in the preheated oven for 45 to 50 minutes. Or until a skewer comes out clean.
  9. Remove from the oven and allow to rest for 15 minutes before removing from the tin.
  10. Can be eaten immediately or served with yoghurt extra pieces of roasted rhubarb or you may make an orange glaze to drizzle over the finished cake.
  11. To make a glaze combine icing sugar with the juice of a blood or regular orange. Until you have the desired consistency.

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Me

About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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