Orange Cake
How do you make vegan orange cake with whole wheat flour?
Blend the chopped orange with sugar, plant milk, and oil until smooth. Sift whole wheat flour, cornstarch, and baking powder, then mix in the liquid mixture. Pour the batter into a greased pan decorated with orange slices on the bottom and bake at 180°C for 45 minutes, until a toothpick comes out clean.
Delicious and easy to make, its special feature is that we blend a whole organic orange, giving it a delicate and fresh flavor, with very few ingredients and so much taste. Ideal for breakfast or a fresh snack. The oranges must absolutely be organic, because we will use them whole, peel and pulp.
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Servings: For a 24 cm pan or a loaf pan
Ingredients
- Ideal for breakfast or a fresh snack.
- 300 g whole wheat flour
- 25 g cornstarch
- 165 g cane sugar
- 16 g baking powder (leavening for sweets)
- 1 ½ medium organic oranges (about 200 g each)
- 75 ml sunflower oil
- 270 ml unsweetened plant milk (oat or soy)
Instructions
Start by cutting one orange into small pieces.
Place the pieces in a mixer or blender, together with the sugar, milk, and oil.
Blend until you get a smooth liquid. Set aside.
In a bowl, sift the flour, baking powder or leavening for sweets, and cornstarch.
Gradually pour the liquids into the bowl with the dry ingredients.
Preheat the oven to 180°C (350°F). Mix gradually so no lumps form.
Take a 24 cm pan and grease it; you can place organic orange zest on the bottom.
Then cut the remaining half orange into thin slices and place them on the bottom of the pan as well.
Next, pour in the cake batter.
Bake in the hot oven for 40-45 minutes. Before removing it from the oven, do the toothpick test; if it comes out dry, our cake is ready.
Note: You can also make it in a loaf pan. The cooking time is the same, always checking with a toothpick to confirm it is baked through.
Enjoy your meal!
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- Ideal for breakfast or a fresh snack.
- 300 g whole wheat flour
- 25 g cornstarch
- 165 g cane sugar
- 16 g baking powder (leavening for sweets)
- 1 ½ medium organic oranges (about 200 g each)
- 75 ml sunflower oil
- 270 ml unsweetened plant milk (oat or soy)