Over the years I’ve veganized dozens of recipes for baked goods from the Joy of Cooking, but ironically I had never tried the two cake recipes in this encyclopedic cookbook that are actually labeled vegan.
So this week, with a little time to kill and a craving for something sweet and orange-y, I decided to try my hand, finally, at the Ultra-Orange Vegan Cake.
Like almost everything I’ve ever made from this cookbook, it bowled me over. It was moist, delicious, perfectly sweet, and– best of all– it took me no more than 10 minutes to throw the ingredients together. Yes, it was that easy.
The recipe called for some orange zest. I didn’t have an orange on hand to zest, so I instead threw in a couple of tablespoons of Cointreau which is, of course, an orange liqueur. Alcohol AND cake? I couldn’t be happier.
Here is the Vegan Orange Cake recipe. Enjoy, everyone!
- Dry Ingredients
- 1½ cups whole-wheat pastry flour or all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- ½ tsp salt
- Wet Ingredients:
- 1 cup minus 2 tbsp orange juice
- 2 tbsp Cointreau liqueur (Meanure the Cointreau into a cup measure first and then top it off with OJ)
- ⅓ cup vegetable oil
- 1 tbsp vinegar
- 1 tsp vanilla
- Mix together the wet ingredients and add to the dry. Stir until smooth.
- Pour into a greased and floured cake pan, preferably lined with wax or parchment paper which makes it easier to unmold the cake.
- Bake in a 350-degree oven for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Cool on a rack for 10 minutes, then slide a thin knife around the edges.
- Gently remove the cake from the pan and continue cooling on a rack.
- This cake is best by itself, but a dollop of whipped vegan cream does no harm, if you know what I mean 🙂