I have this thing with Italian food that does not fade away. Baking this flavourful cake virtually brought me back to Sicily where we spent our holidays a few years ago. I have so many culinary memories from this place, the almond wine, the pastries and pasta were just mind-blowing. Have you ever been to Italy? If you’re a foodie like me (and if you NEED sunshine), you should definitely add this country onto your bucket list.
Because I’m getting closer and closer to a 100% plant-based diet, I’ve decided it was time to veganize my olive oil cake recipe I posted a year ago on this blog. Frankly, you can hardly tell the difference except that the apple sauce I used to replace the eggs makes the whole thing even fluffier and moist. So good! Also, I love buying more oranges than needed just for the pleasure of drinking a nice freshly pressed juice right before getting down to business. I mean, who wouldn’t enjoy a fresh orange juice while cooking?
Serving: 3 mini cakes or 1 regular cake
Total Time: preparation: 20 minutes, baking time: 45 minutes
– 3/4 cup white flour
– ½ cup cornstach
– ½ cup almond powder
– ½ cup brown sugar
– 2 teaspoons baking powder
– pinch of salt
– 1 or 2 organic oranges (should yield 1/2 cup orange juice)
– 2 tsp. orange zest
– ½ cup apple sauce
– ½ cup olive oil
– 1 medium-size cake mold (7’) or 3 mini loaf pans
Preheat the oven to 350°F (180°C).
In a large mixing bowl, blend the white flour, almond powder, brown sugar, baking powder and salt together.
Wash the organic oranges and grate the zest so as to obtain 2 full tsp.
Cut the oranges in halves and press out the juice. Keep ½ cup of the juice and drink the rest J
Stir in the orange juice, zest, apple sauce and olive oil to the flour mixture.
Pour the batter into the cake pans and bake in the oven for 30 minutes