Vegan Orange Olive Oil Cake
Serves
12
Prep Time
10 minutes
Cook Time
50 minutes
Ingredients
olive oil cooking spray
8.5 fl oz (240 ml) unsweetened almond milk
1 tbsp apple cider vinegar
1 tbsp fresh orange zest
3 tbsp orange juice
1 tsp vanilla extract
3.9 oz (110 g) coconut sugar
2.8 fl oz (80 ml) olive oil
8.5 oz (240 g) all-purpose flour
1 tsp baking soda
½ tsp salt
For the orange glaze:
3 tbsp powdered sugar
1 tbsp orange juice
3 tbsp powdered sugar
1 tbsp orange juice
For the strawberry topping:
5.8 oz (165 g) sliced strawberries
1 tbsp fresh orange juice
5.8 oz (165 g) sliced strawberries
1 tbsp fresh orange juice
Nutrition
(Per Serving)
Calories
161
Fats
6 g
Protein
1 g
Carbs
26 g
Instructions
- Preheat the oven to 325°F (160°C). Lightly spray a loaf pan with cooking spray or line with parchment paper and lightly spray with cooking oil.
- Whisk together the almond milk and apple cider vinegar and set aside for 5 minutes.
- In a small bowl, whisk together the orange zest, orange juice, vanilla extract, coconut sugar and olive oil. Stir until sugar is dissolved. Add in the almond milk.
- In a separate large bowl, whisk together the flour, baking soda, and salt. Gently stir in the orange-milk mixture and stir until just combined.
- Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and set aside on a wire rack and allow to cool in the pan.
- Once cooled, gently remove the cake from the pan. When ready to serve, whisk together the powdered sugar and orange juice, and drizzle over the cooled cake.
- Toss the sliced strawberries with the orange juice, spoon over the cake slices and serve.