Eggless Orange and Blueberry Cake
Ingredients
Orange and Blueberry Sponge:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup light brown sugar
- Zest of 2 large oranges
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup dairy-free yogurt
- ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
- ⅓ cup melted coconut oil or vegetable oil
- 1 tsp vanilla extract
- 1½ cups fresh blueberries
Orange Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
Instructions
Prepare the Orange and Blueberry Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a large bowl, combine the granulated sugar, light brown sugar, and orange zest. Rub the zest into the sugars with your fingers until fragrant.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dairy-free yogurt, buttermilk, melted coconut oil, and vanilla extract to the orange sugar mixture, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared cake pan and spread it evenly.
Bake the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Orange Glaze:
- In a small bowl, whisk together the powdered sugar and fresh orange juice until smooth and slightly runny.
- Adjust the consistency by adding more powdered sugar (for a thicker glaze) or more orange juice (for a thinner glaze).
Glaze the Cake:
- Once the cake has cooled, pour the orange glaze over the top, letting it drip down the sides.
- Allow the glaze to set for a few minutes before serving.
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
- Blueberries: Fresh blueberries work best, but if using frozen, do not thaw them before adding to the batter.
- Orange Zest: Use a fine grater or zester to get the best texture and release the oils.