It was my mum’s birthday, and while everyone else was diving into the usual birthday treats, I was in the middle of fasting. But let’s be real, I wasn’t about to let that stop me from having cake. Enter this Vegan Orange Cake, aka the Perfectly Imperfect Sunset Slice.
I’ll admit, I had my doubts. Would it be airy? Would it have flavour? Would I be left gnawing on a sad, dry sponge, regretting my life choices? But let me tell you, not only did this cake hit the spot, but even the non-fasters couldn’t resist. By the end of the birthday, most of it was gone.
The Mystery of the Spiced-Without-Spices Cake
Here’s the weirdest part, this cake somehow tastes like it has cinnamon, clove, and ginger… except it doesn’t. Nope, not even a sprinkle. Maybe it’s the orange zest working its magic, or maybe my taste buds were just getting festive on their own, but the warm, cosy notes were there. A little citrusy, a little spicy, and a whole lot of delicious.
The Shape? Let’s Call It ‘Artistic’
Now, if you’re wondering about the mishaped sides, I’d love to say it was intentional. Like I crafted it to resemble a drifting cloud at sunset, all soft and free-spirited. But in reality? The cake did what cakes sometimes do; it had a little oven rebellion and decided that perfect edges were overrated. And honestly? I love it even more for that.
For more fasting/vegan recipes, click here. If you’re just after the good ‘ol sweets with all the milk and butter, click here!
Vegan Orange Cake Recipe
Ingredients:
For the Cake:
- 1 cup (250ml) fresh orange juice (about 2-3 large oranges)
- Zest of one orange
- ¼ cup oil
- 1 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
For the Glaze:
- ½ an orange, squeezed
- 1 cup icing sugar
Method:
- Preheat your oven to 175°C (350°F).
- In a bowl, mix together the sugar, orange juice, oil, and zest until combined.
- Add the dry ingredients: flour, baking powder, baking soda, and salt and whisk until smooth and lump-free.
- Grease and flour a baking tin (or don’t and embrace the rustic charm), pour in the batter, and pop it into the oven.
- Bake for 45-50 minutes. Check with a toothpick. If it comes out clean, it’s cake time!
- While the cake cools, mix the glaze ingredients. Pour it over the top and let it drizzle down the sides (extra points for an artistic drip).
- Decorate as you please. I went with fresh orange slices for that ‘golden sunset’ look.
The Verdict?
Soft, fluffy, citrusy, and mysteriously spiced (without any actual spices). This vegan orange cake is proof that you don’t need eggs or dairy for a show-stopping bake. And if your edges turn out a little wonky like mine? Just own it! Call it rustic, artistic, or a drifting cloud, and serve it with pride.
Perfectly Imperfect Sunset Slice – Airy & Fluffy Vegan Orange Cake
Ingredients
Method
- Preheat your oven to 175°C (350°F).
- In a bowl, mix together the sugar, orange juice, oil, and zest until combined.
- Add the dry ingredients: flour, baking powder, baking soda, and salt and whisk until smooth and lump-free.
- Grease and flour a baking tin (or don’t and embrace the rustic charm), pour in the batter, and pop it into the oven.
- Bake for 45-50 minutes. Check with a toothpick if it comes out clean, it’s cake time!
- While the cake cools, mix the glaze ingredients. Pour it over the top and let it drizzle down the sides (extra points for an artistic drip).
- Decorate as you please. I went with fresh orange slices for that ‘golden sunset’ look.