PROBABLY THE BEST ORANGE CAKE EVER! SUPER EASY, MOIST AND SOFT VEGAN CAKE

This recipe for orange cake is foolproof. No joke. And it is so incredibly moist and soft, so fragrant and sooooo beautiful, it's just irresistible. Eggless, simple to make, and requires only a few easy to get everyday ingredients. Just perfect for an afternoon tea. Just do yourself a favor and give this recipe a go, you will thank me later.

Enjoy!
CJ
PROBABLY THE BEST ORANGE CAKE EVER! SUPER EASY, MOIST AND SOFT VEGAN CAKE

INGREDIENTS:

1 orange (or lemon, or both) cut into cubes, remove the seeds but leave the skin on
1 cup of squeezed orange juice (2 to 3 oranges)
1/4 cup of oil
1 cup of sugar
2 cups of all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
Pinch of salt
For the glazing:

1 cup of orange juice
1/3 cup of sugar (add less sugar if you prefer it less sweet)
1 tablespoon of cornstarch diluted in 2 tablespoons orange juice
METHOD:

Preheat the oven for 180℃ (356℉).
Blend the lemon or orange, the oil, and the orange juice.
In a bowl, add all the dry ingredients first, whisk to combine, add the blended ingredients, gently mix to combine until it forms a lump-free batter.
Grease and flour a baking tin, add the orange cake dough, put it in the oven for 40 minutes. Use a long toothpick to test if the cake is ready, if you stick the toothpick in the cake and it comes out dry and clean, your cake is ready.

Make the orange glazing:
Add the sugar and the orange juice to a pot, stir to combine, add the cornstarch dissolved in orange juice, stir, turn the heat on, and let it simmer for 5 -7 minutes. When ready, pour the orange glazing over the orange cake and serve it.

🍊 IMPORTANT TIP:
Depending on the temperature where you live and the quality and age of your flour, bread and cakes might need more liquid since older flours tend to absorb less liquid. If you feel that your batter is too thick, just add a little bit more orange juice.

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PROBABLY THE BEST ORANGE CAKE EVER! SUPER EASY, MOIST AND SOFT VEGAN CAKE recipe by chef Jana Pinheiro

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