This showstopping vegan version of a Greek New Year's Cake, called vasilopita, is flavored with orange and almonds and is perfectly, but not cloyingly, sweet. It is also soft and moist and so delicious, you won't be able to stop at a slice.

INGREDIENTS: 2 oranges, zest and pulp. – 1 cup sugar2 teaspoons pure vanilla extract1 cup vegan yogurt½ cup vegetable oil½ cup extra virgin olive oil½ cup super fine almond flour½ teaspoon salt½ teaspoon nutmeg (optional) – 2 ½ cups unbleached all purpose flour3 tablespoons cornstarch2 teaspoons baking powder1 teaspoon baking soda1 cup sliced almonds

Make the cake

– Preheat oven to 350 degrees Fahrenheit. –Oil a bundt cake pan. –Zest the oranges, then peel them and deseed if necessary. –Blend the orange segments into a thick puree. You should have a cup of the puree.

Add the orange puree and zest to a large bowl or the bowl of a stand mixer along with the sugar, vanilla, yogurt and the oils.  –Mix using a hand mixer or a whisk, or on medium speed in the stand mixer.

Add the almond flour to the bowl along with salt and nutmeg, if using.  Then sift in the all purpose flour, cornstarch, baking powder and baking soda.

Mix with a spatula first to keep the flour from flying all over, and then for 20 seconds in the stand mixer or with a hand mixer. – If using a whisk, stop as soon as the batter comes together. Scrape the sides and bottom of the bowl to make sure you don't have any dry streaks of flour.

Stir in the sliced almonds, if using.

Pour the batter into the prepared bundt pan and smooth with a spatula. 

Bake the cake for 50 minutes or until a toothpick near the center comes out clean.

Let the cake stand on a rack for 10 minutes, then run a knife gently along the edges and the center tube of the pan. Place a plate on top and turn the cake upside-down quickly to unmold.  – Place the plate with the cake on the rack and continue to cool. Once it has cooled, dust with powdered sugar, slice and serve.

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