Orange Paradise Cake
This dairy-free, egg-free orange paradise cake uses fresh citrus to make this sweet, moist, and absolutely delicious cake.
Servings: 8 slices
Ingredients
- 3 oranges blood orange, navel or cara cara work well
- 1 cup of sugar
- juice from 1/2 lemon
- 1/2 cup of water
- 2 cups of All Purpose Flour
- 2 tsp of baking powder
- 1/2 tsp of baking soda
- 1 1/4 cups of plant based milk soy or nut based milk
- 1 1/2 tsp of apple cider vinegar
- 1/2 tsp of ground grains of paradise refer to FAQ section for substitution info
- 1/2 cup of oil vegetable or olive oil work well
- 2 tbsp apple sauce
- 1/4 tsp of salt
Instructions
Orange base
- Zest the entire skin of one orange and mix it well with the sugar, till the sugar turns a yellow tint
- Proceed to peel off the skin of the zested orange as well as an additional orange. Leave a bit of the orange albedo (white part between flesh and skin) to hold the slices in tac.t
- Slice the peeled oranges into medallions and place in a small pot
- Squeeze the juice out of the last remaining orange
- Add in 1/4 cup of the sugar zest mix, the lemon juice, the orange juice and 1/4 cup of water
- Cook at medium to low heat for 10 minutes, then allow it to cool down
Cake Batter
- Preheat your oven to 350°F
- In a bowl, mix the plant based milk with the apple cider vinegar to curdle and wait a few minutes
- Mix in the apple sauce, oil and remainder of the zest+sugar mixture
- Incorporate the dry ingredients (flour, baking powder, baking soda, salt and grains of paradise) bit by bit
- At this point, your sliced oranges have cooled
- In an 8" cake pan lined with parchment paper, layer the cooked orange slices, drizzle a little bit of the syrup from the cooked oranges to fill any empty spaces
- Pour in the cake batter
- Bake at 350°F for 35-40 mins until a toothpick comes out clean
- Let the cake cool down before slicing
- Enjoy with a cup of tea or coffee