Quick and moist orange cake

Prep 10 min·Cook 30 min·Total 40 min·1 loaf cake (about 12 slices)·VEGAN·150 kcal

Quick and moist vegan orange cake with blood orange slices on a pale board

Ingredients

150 g (5.3 oz.) of plant based yoghurt (for example coconut)
Juice and peel of 1-2 oranges
100 gr (3.5 oz.) xylitol (or other sweetener of your choice)
75 ml (1/3 cup) of neutral oil
1 tsp vanilla extract
200 gr (7 oz.) flour (for example spelt)
1 teaspoon baking powder
1/2 tbsp baking soda
1 tablespoon of apple cider vinegar

Instructions

1.Preheat the oven to 180 degrees (356°F)
2.Mix the yoghurt with the oil, juice and peel of orange, xylitol and vanilla
3.Mix flour, baking powder and soda and add them to the yoghurt mixture
4.Finally, add the apple cider vinegar and stir well
5.Grease a box mold and add the dough
6.Bake for 30-35 minutes, make the stick test
7.Optional: Pierce several times with a stick and soak with fresh orange juice

Notes

Tip from my kitchen: the yoghurt keeps this cake moist all on its own – for extra flavour I prick it while still hot and soak it with fresh orange juice. Covered, it keeps for 3–4 days at room temperature, and it freezes well in slices for up to 3 months. Any sweetener works in place of the xylitol (with coconut blossom or brown sugar it turns out darker), and with lemon juice and zest it becomes a lemon cake in no time. Serve it with a cashew frosting or simply dusted with icing sugar.

Nutrition per serving: 150 kcal