Whole wheat egg less Orange Cake

1orange_cake

BM # 77: Week 1, Day 2
Theme : Vegan Sweets
Recipe:  Whole wheat egg less Orange cake

Ever since I read the recipe for the Spanish Orange cake at Vaishali’s space, I have been planning to bake one. Her recipe calls for cooking a whole orange and then pureeing it before adding it to the cake. I saw another recipe from Mary Berry in the same lines, her Orange Spiced cake also called for cooked and pureed oranges. The cooking and pureeing part was what I wanted to try. But unfortunately both the recipes call for dairy products.

So I decided to try a recipe I had already tried with good results, Priya Srinivasan’s whole wheat cake. The recipe calls for buttermilk which I substituted with cooked orange puree. The substitution makes the recipe vegan.

The cake was full of orange flavor. Its been ages since I served a cake on its own without frosting, so I was feeling a little lost with just a basic cake. I usually soak the cake layers with a simple sugar syrup before serving or frosting the cake. Since the cake is vegan and I don’t have any vegan butter now, I decided to go for a simple mix of icing sugar and water.

Read on for step wise pictures and the recipe.

2orange_cake

Ingredients:

  • 1.5 cups whole wheat flour (or all purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar (1 cup if the orange is not sweet)
  • 1 cup buttermilk pureed orange
  • 1/3 cup vegetable oil*
  • 1-2 tablespoons water, if needed

* Increase this to 1/2 cup to avoid adding the water the next time.

Method:

The recipe makes an 8″ cake.

Cook one big orange until its completely soft. I used the Instant Pot here and cooked in manual mode for 20 minutes. I used only one orange for the cake though I cooked two oranges.

Let it cool. Cut through the orange, take out the pips and chop it roughly, skin and all.

In a food processor, pulse it couple of times (including the skin) so that its roughly pureed. It measured out to exactly one cup when I measured it.

Sift 1.5 cups of wheat flour a couple of times. Whisk it with 3/4 cup sugar (1 cup if the orange is not sweet), 1 teaspoon baking powder and 1/2 teaspoon baking soda in a bowl. Once its all combined well, add the orange puree and 1/3 cup oil.

The batter was a little thick, so I ended up adding 1-2 tablespoon of water to loosen it a bit. I would increase the oil to 1/2 cup the next time I am doing it. Pour the batter into a greased and lined 8″ pan. Bake in a preheated oven at 180 C/ 350 F for about 40 minutes or until a skewer comes free of crumbs when inserted in the middle of the cake. Let the cake cool completely in the pan. I have mixed 1/4 cup icing sugar with a little water (less than a teaspoon) until it reaches a thick consistency and piped it over the cake.

Here I have baked a 6″ cake and two cupcakes with the leftover batter.

3orange_cake

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

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10 thoughts on “Whole wheat egg less Orange Cake

  1. Srivalli Jetti says:

    Rajani, this is one classic cake yaar..totally loving this and will be making it very soon..do you think mosambi will work here?..as you know we are forever confused on orange and sweet line or mosambi..heheheh..I have mosambi on hand and don’t think its a season for orange anyway…ping me on this pls.thanks..

    Like

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