Happy Sunday my kittens, I hope you are well! It’s been a long week and I’m just back from a lovely afternoon: my partner’s sister organised a fundraiser for Palestine, so many lovely people brought delicious food (mostly vegan!) and there were also 2 Palestinian women. It was a great atmosphere despite the horrors that are currently happening in the Middle East, but it showed that many people are not supporting said horrors. Please keep reading about it, and keep talking about it because while you might think that this is something that doesn’t touch you, it actually does, it involves all humans.
Having said this, I wanted to share with you this Vegan Orange and Olive Oil Cake by ConnoiseurusVeg that I just made and it’s one of the easiest and quickest desserts ever! So here is the recipe.
Ingredients
- ½ cup olive oil
- ⅓ cup orange juice
- ⅓ cup unflavored and unsweetened non-dairy milk
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 1 cup organic granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Organic powdered sugar, for serving (optional)
Method
- Preheat the oven to 350°F.
- Lightly oil and flour the bottom of a 9-inch round cake pan.
- In a small container such as a liquid measuring cup, stir together the olive oil, orange juice, milk, orange zest, and vanilla.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
- Pour the liquid mixture into the bowl with the dry ingredients and stir the batter until almost all of the lumps are out. It doesn’t need to be perfectly smooth.
- Pour the batter into the prepared cake pan.
- Bake the cake for about 25 minutes, until a toothpick inserted into the center comes out clean.
- Place the pan on a cooling rack and let the cake cool completely.
- Once the cake is cool, carefully invert it onto a plate.
- Optionally sprinkle the cake with powdered sugar. Slice and serve. (I omitted the sugar)
Enjoy!
Love,
TVCL xx