Vegan Orange Olive Oil Cakes
Vegan, low-glycemic, gluten-free, dairy-free, high fiber, heart healthy
This is a classic flavor combination with a modern, plant-based twist. One bite into this delicious, moist cake makes you close your eyes to savor the flavor of sweet orange in your mouth. I combined almond and corn flour with brown rice flour to get a perfect crumb that holds together and satisfies my craving for a little crunch. The orange marmalade brings me back to memories of childhood in my mother’s kitchen making marmalade from our orchard oranges. This recipe consistently gets 5 stars from every test baker. Try it yourself!
Vegan Orange Olive Oil Cakes
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
3/4 cup warm water
2 tablespoons ground flaxseeds
1 cup almond flour
1/2 cup brown rice flour
1/2 cup cornmeal flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet
3/4 cup coconut sugar
1/2 cup plant-based vegan yogurt
1/2 cup olive oil
1/4 cup orange juice
3 tablespoons grated orange zest
orange marmalade jam
Makes 12 cakes
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Instructions
1. Place ground flax into a medium bowl with 3/4 cup warm water, whisk and set aside to let thicken.
2. Preheat oven to 350ºF/180ºC. Prepare a 12-tin cupcake pan with paper cupcake holders.
3. In a medium size bowl stir together almond flour, rice flour, cornmeal flour, baking powder, baking soda and salt. Set aside.
4. Whisk into the soaking flax mixture: coconut sugar, yogurt, olive oil, orange juice and zest. Mix well to combine. Add the wet mixture into the dry ingredients and stir until smooth. Pour batter into cupcake tins. Pre-bake cakes for 12 minutes. Then remove from oven and spoon one tablespoon of marmalade jam into the center of each cake.
5. Finish baking for another 12 minutes (total 22 minutes baking) until tops turn golden and a tester inserted into the side comes out clean. Do not over bake, let them stay moist.
Photos by Brian Byllesby
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