This cake is tangy, moist, full flavoured, delicious and if you love citrus – then you’ll love this ! Let’s go bake !!!
INGREDIENTS
- 1 cup unbleached plain flour
- 1 cup self-raising flour
- ¾ cup Golden Granulated Sugar
- 2 tsp of powdered egg replacer
- 1½ tsps of baking powder
- ½ tsps of bicarbonate of soda
- 1/3 cup sunflower oil
- ½ cup plain soya yoghurt
- ¼ cup soya milk
- zest of an entire blood orange (or plain if not available)
- juice of an entire blood orange (or plain if not available)
- juice of ½ a fresh lemon
- 1 tsp vanilla extract
METHOD
Preheat the oven to 200˚c, and grease a round, non-stick 8” cake tin. Now in a plastic bowl whisk the yoghurt, milk, oil, orange juice, lemon juice, vanilla extract, orange zest and the oil.
Now in another bowl add the rest of the dried ingredients and mix. Now add the dried ingredients to the wet ones and mix with a wooden spoon until properly blended.
Pour into baking tin and place in an oven for half an hour, or until a stick comes out clear. At this point allow it to cool down before turning onto a serving dish/plate.
A final touch, which we like, is to pierce a few holes in the cake and pour over some freshly squeezed lemon juice (about ½ a lemon)on the top of it, to give it that extra zingy flavour – it goes so well with the blood orange flavour. When the juice has been soaked up by the cake (a few minutes should do the trick), then frost the cake and it’s ready for eating from this moment onwards. Alternatively place in an airtight container and refrigerate.
Meanwhile make the frosting as follows:-
INGREDIENTS
1½ tubs (340 grams) Tofutti Cream Cheese
4 tbsp vegan margarine
¾ cup vegan icing/powdered sugar
juice of ½ a small lemon
Place all the ingredients except for the tofutti cream in a mixing and whisk until properly blended, now add the tofutti cream and gently whisk again (don’t over process it as you don’t want a runny consistency)
Now place in the refrigerator for an hour, and frost cake once it has totally cooled (the frosting should have thickened by this time, this can be made several hours before frosting the cake). You may wish to decorate the cake further with cut pieces of blood orange, or simply the zest of the fruit, as you wish. Enjoy ! (store covered in the refrigerator).
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
I added this site to my rss feed and will be back to check it often. 🙂
Hi and thanks for your interest. Should be posting some more of my recipes soon. Have a good day.
What a delight! Tried the recipe and it was easy to follow! Prepared it as piece de resistance for my dinner party! All guests asked for 2nds!
That’s good to know – you can try this recipe with lemons too – it works well if you like lemon sweets etc. Will be including more cakes and desserts soon, so keep looking.
I made this the other day but replaced the Flour with Almond Meal, it was delicious! I took some to work on the Monday & made everyone try some, they all loved it & were very shocked to hear the icing was made from Tofu.
Yum – this cake I will be making again & I’m thinking I’ll be substituting the blood orange with some Passion Fruit from my garden.
Bree-Ellen, I like the sound of that very much – wow, Passion Fruit from your very own garden, now that’s a treat ! Let me know when you next bake it – will probably taste delicious ! Cheers to you !
This was amazing, thank you for sharing! I made the red velvet cake last week which was terrific but I love this one more. I can’t wait to try more of your recipes!
Justine Hi there, yes, I pretty much love this one too myself – glad you are enjoying my cakes and enjoy more of my recipes as you say – look forward to your future comment too ! Cheers !
Hi Miriam,
Thanks for you reply on your baking experience and you’re right, I can learn better from personal experiments on temperatures and timings that work best for me. And I did apply the newly gained knowledge as I baked this cake last night. I reduced the temp slightly on my fan-assisted oven and also less baking time, and it was indeed, like others have echoed it, YUMMY!
I had light brown sugar as a substitute as I ran out of Granulated sugar and it still tasted great. Next time I will go get the golden granulated sugar and feel the difference!
This is a wonderfully simple yet divine creation.
Next stop ‘Ruby Red strawberry crumble’ and ‘Date&Fig Slice’ haha I’m on a baking spree
Thx again!
do you have a recipe for a pumpkin pie?
Hi Deborah and thanks for your question. I don’t at the moment, but believe it or not I do have a pumpkin in the house, intended for a near future curry – a p/pie has not been foremost in my mind mainly because almost everybody has one on their own blog – I should make a special one at some point. Time !. Best to you.
thx Miriam. I did find a recipe for a pumpkin pie that I will try. I would still like to try your recipe when you put it up. I’ve tried a couple of your other recipes and they were delicious.
Deborah Hi there and thanks for your comment – glad you are enjoying my recipes. Cheers.
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Thanks for the mention Anaseverina. Best to you !
Hi Miriam
Your cake looks irresistibly delicious. I’m going to make it. Thanks for your wonderful recipes. They all look great and are such an inspiration 🙂
Hi there Veroni and welcome here. Many thanks for dropping by here with your comment. I do hope you enjoy this cake and look forward to your future comments and feedback on my blog. Meantime very best wishes to you !