Spring themed cake that is vegan and gluten free. It’s made with fresh orange juice, zest, and brushed with an orange blossom syrup. I served it with an orange zest whipped cream. Enjoy! 🧡
Recipe in the comments!
by dedetable
4 Comments
dedetable
▢ 1 cup yellow corn polenta, fine
▢ 1 cup all purpose gluten free flour
▢ 1 cup almond flour, sifted
▢ 1 cup organic sugar
▢ 4 tsp baking powder
▢ ½ tsp salt
▢ 1/3 cup fresh orange zest, about 3 medium oranges
▢ ¼ cup fresh orange juice
▢ 1 cup oat (or any dairy free) milk
▢ ½ cup extra virgin olive oil
▢ 2 tsp vanilla extract
▢ 1 Tbsp apple cider vinegar
Syrup —
▢ 100g organic sugar
▢ 20g filtered water
▢ 30ml fresh orange juice
▢ 15ml orange blossom water
Topping —
▢ 2 Tbsp fresh orange zest
▢ Dairy free whipped cream, chilled
Instructions:
1. Lightly grease and parchment line a 6-inch cake pan. Preheat oven to 350F.
2. In a mixing bowl, add polenta, all purpose flour, almond flour, sugar, baking powder, salt, and orange zest. Whisk to combine.
3. Add orange juice, milk, oil, vanilla, and vinegar. Whisk to mix until just combined, careful not to over-mix it.
4. Pour into prepared cake pan. Bake for 45 minutes or until a toothpick can be inserted and come out clean.
5. Meanwhile while it bakes, make syrup. Add all syrup ingredients to a small pot. Place on a medium high heat. Bring to a light boil, whisking occasionally until sugar is dissolved. Remove from heat and let cool.
6. Remove cake and, using a skewer, make several holes in it. Brush on syrup until cake until completely covered and soaked through (you might have syrup left over).
7. Let cake cool while it soaks up syrup. Once cooled, carefully remove cake from pan. Fold in orange zest to whipped cream then dollop onto top of cake. Smear around to spread evenly then cut and serve.
Shot-Spirit-672
Sweet song choice!
Not my favorite kind of dessert but still looks beautiful
4 Comments
▢ 1 cup yellow corn polenta, fine
▢ 1 cup all purpose gluten free flour
▢ 1 cup almond flour, sifted
▢ 1 cup organic sugar
▢ 4 tsp baking powder
▢ ½ tsp salt
▢ 1/3 cup fresh orange zest, about 3 medium oranges
▢ ¼ cup fresh orange juice
▢ 1 cup oat (or any dairy free) milk
▢ ½ cup extra virgin olive oil
▢ 2 tsp vanilla extract
▢ 1 Tbsp apple cider vinegar
Syrup —
▢ 100g organic sugar
▢ 20g filtered water
▢ 30ml fresh orange juice
▢ 15ml orange blossom water
Topping —
▢ 2 Tbsp fresh orange zest
▢ Dairy free whipped cream, chilled
Instructions:
1. Lightly grease and parchment line a 6-inch cake pan. Preheat oven to 350F.
2. In a mixing bowl, add polenta, all purpose flour, almond flour, sugar, baking powder, salt, and orange zest. Whisk to combine.
3. Add orange juice, milk, oil, vanilla, and vinegar. Whisk to mix until just combined, careful not to over-mix it.
4. Pour into prepared cake pan. Bake for 45 minutes or until a toothpick can be inserted and come out clean.
5. Meanwhile while it bakes, make syrup. Add all syrup ingredients to a small pot. Place on a medium high heat. Bring to a light boil, whisking occasionally until sugar is dissolved. Remove from heat and let cool.
6. Remove cake and, using a skewer, make several holes in it. Brush on syrup until cake until completely covered and soaked through (you might have syrup left over).
7. Let cake cool while it soaks up syrup. Once cooled, carefully remove cake from pan. Fold in orange zest to whipped cream then dollop onto top of cake. Smear around to spread evenly then cut and serve.
Sweet song choice!
Not my favorite kind of dessert but still looks beautiful
Oh my god that looks divine
Looks incredible!