Vegan Blood Orange Pound Cake Recipes

VEGAN BLOOD ORANGE POUND CAKE

Steps:

• Preheat your oven to 350°F or 180°C.
• Grease and flour a 9x5 loaf pan and set it aside.
• In a small pot, warm the almond milk with 1 tsp lavender for 5 minutes on low heat. Allow the milk and lavender mixture to cool, then drain of the lavender. Discard the used lavender, and reserve the almond milk aside.
• In a bowl, combine all the dry ingredients with a whisk; the flour, orange zest, baking powder, baking soda and salt.
• In a separate bowl, combine the sugar, almond milk, coconut oil, apple sauce, 2 tbsp blood orange juice, apple cider vinegar, and vanilla.
• Create a well in the bowl with the flour mixture, pour in the liquid mixture and mix until it is just combined. Do not over mix!
• Pour the cake batter into the prepped loaf pan, and bake in the preheated oven for 50- 55 mins or until a skewer inserted in the middle of the cake come out clean.
• Allow the cake to cool for 5 minutes then remove from the pan.
• While the cake is cooking in the pan, pour 1 tsp blood orange juice into the 4 tbsp of powdered sugar. This will be the glaze for the loaf cake.
• While the cake is still warm but out of the pan, glaze with the blood orange juice and icing sugar glaze.
• Allow the cake to cool completely for 20 minutes then serve.

ORANGE VEGAN CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
• Blend orange in the blender until liquified; measure 1 cup orange juice.
• Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

UPSIDE-DOWN BLOOD ORANGE CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch round cake pan.
• In a small saucepan over medium heat, melt 3 tablespoons (45 grams) butter. Add the brown sugar and lemon juice; stir until sugar melts, about 3 minutes. Scrape mixture into bottom of prepared pan.
• Grate 1/2 teaspoon zest from one of the oranges, then slice off the tops and bottoms of both oranges. Place oranges on a clean, flat surface, and slice away the rind and pith, top to bottom, following the curve of the fruit. Slice each orange crosswise into 1/4-inch-thick wheels; discard any seeds. Arrange orange wheels on top of brown sugar mixture in a single, tight layer.
• In a large bowl, whisk together orange zest, cornmeal, flour, baking powder and salt. In a separate bowl, cream together remaining 2 sticks (225 grams) butter with granulated sugar. Beat in eggs, one a time, then beat in sour cream and vanilla. Fold in the dry mixture by hand.
• Scrape batter into pan over oranges. Transfer to oven and bake until cake is golden brown and a toothpick inserted in the center emerges clean, 40 to 50 minutes. Cool cake in pan 10 minutes, then run a knife along pan's edges to loosen it; invert onto a platter and cool completely before serving.

BLOOD ORANGE POUND CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter and line a 1-litre loaf tin.
• Beat the butter and sugar in a bowl for 8 mins until fluffy and very pale. Beat in the eggs one at a time. Fold in the flour, baking powder, bicarbonate of soda and salt, then the soured cream and zest. Spoon into the tin and bake in the centre of the oven for 45-50 mins, or until a skewer inserted into the middle comes out clean. Leave to cool slightly in the tin, then turn out onto a rack to cool completely.
• To make the icing, combine the sugar and juice and spoon over the cake. Sprinkle over the pistachios and candied peel, if using (see tip, below). Will keep in an airtight container for up to three days.

VEGAN CHOCOLATE ORANGE CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Use a little of the Flora Plant Unsalted to butter the base and sides of a deep 23cm cake tin, then line with baking parchment.
• Put the plant milk in a jug and mix in the zest and juice of one orange and the cider vinegar. Leave to thicken slightly for 5 mins.
• Beat 150g of the Flora Plant Unsalted with the caster sugar using an electric whisk for 1 min until creamy, then add the milk mixture, vanilla extract and a small pinch of salt. Sieve in the flour, baking powder and cocoa. Beat again until combined, and scrape into the prepared tin. Bake for 35 mins - 40 mins until risen and firm to the touch, and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for 10 mins in the tin, then turn out on a wire rack to cool completely.
• To make the icing, melt the chocolate in short bursts in the microwave, stirring well between each burst, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn't touch the water), until smooth. Leave to cool for 5 mins. Whisk the remaining Flora Plant Unsalted (just under 100g) with the icing sugar and zest of the remaining orange for a few mins until creamy, then mix in the cooled chocolate until smooth.
• Put the cooled chocolate cake on a cake stand or plate, and smooth the frosting over the top, spreading it to the sides. Will keep for up to three days in an airtight cake tin. Decorate with more orange zest and chocolate shavings, if you like.