This cake is so refreshing, moist, and delicious. I love that it is quickly made and doesn't need eggs or milk. I have used peach nectar and mango juice a few times and it was delightful too. If you prefer a less sweet treat this is the one for you!
Ingredients
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup granulated white sugar
2 tsp dry orange zest or 1 tbsp fresh
1 1/2 cups orange juice or other juice of your choice
1/2 cup olive oil
1 tsp vanilla extract
Instructions
Please read Susie's Tips and Tricks below
1. Preheat oven to 350F.
2. Grease a tube pan with oil and 1 tbsp flour generously.
3. Stir together dry ingredients; flour, baking powder, baking soda, salt, and sugar. Set aside.
4. In a medium bowl, whisk together wet ingredients: orange zest, orange juice, olive oil, and vanilla.
5. Slowly whisk in wet ingredients to the dry. Use the whisk to help produce a smooth batter with just a few tiny lumps.
6. Pour into the cake pan and bake on the center rack for 45-55 minutes or until a toothpick test comes out clean.
7. Let the cake cool fully in the pan. Then unmold and serve. If desired, you may wish to sprinkle with some confectioner's sugar.
Susie's Tips and Tricks
Grease your pans with vegetable oil. Non-stick spray interferes with most baking pans. You also want to flour the pan. The grease won't melt into the cake; the flour makes a barrier that allows the cake to release easily.
Baking powder can get weak and lose its oomph. Be sure to use powder that is less than 10 months old. Baking soda doesn't have that issue.
Technically, traditional white granulated sugar could be non-vegan; you may wish to purchase and use vegan sugar. I chose to use traditional sugar. No adjustments are necessary using vegan sugar.
I like to use olive oil in this recipe you could substitute a vegetable oil of your choice.
A hot sugar glaze really makes this cake special. Mix the glaze ingredients together and warm very slightly in microwave and pour over the cooled cake.
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