Eggless Orange and Blueberry Cake

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Eggless Orange and Blueberry Cake

Course Dessert

Ingredients
  

Orange and Blueberry Sponge:

  • cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • Zest of 2 large oranges
  • 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
  • cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract
  • 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.

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