Do you have a Vegan coming for tea?

So many people have food allergies today that having an easy ‘go to’ set of recipes for those with restricted diets can come in handy.  Here’s a cake you can be proud to serve that is vegan and dairy-free (yes I know that’s redundant).  It’s Vegan Orange Cake from, you guessed it, my Alice’s Tea Cup cookbook.  It is so remarkably easy to make, presents nicely, and is delicious.  And when I say easy to make, I seriously mean easy.  No mixer required.  Simple ingredients, quick, and yummy.

Alice's Tea Cup Orange Vegan Cake as shown in their cookbook

Alice’s Tea Cup Orange Vegan Cake as shown in their cookbook

Vegan Orange Cake  (From the Alice’s Tea Cup” cookbook by Haley Fox and Lauren Fox)

  • 2 ¼  cups all-purpose flour
  • 1 ½  cups turbinado sugar
  • 1 ½  tsp baking soda
  • ¾ tsp kosher salt
  • 1 ½  cups freshly squeezed orange juice
  • 1 ½  Tbsp freshly grated orange zest
  • ½ cup vegetable oil
  • 1 ½ Tbsp apple cider vinegar
  • 1 ½ tsp vanilla extract
  • Orange Glaze
  • 1 Tbsp freshly grated orange zest
  • ¼ cup freshly squeezed orange juice
  • 1 cup confectioners sugar

    My version, not quite as elegant, but yummy and partially eaten.  By the way, the cake salver is Fostoria.

    My version, not quite as elegant, but yummy and partially eaten. By the way, the cake salver is Fostoria.

  1. Preheat oven to 350 degrees.  Spray a deep 9” round pan with cooking spray (I used canola oil)
  2. In a large mixing bowl, combine the flour, turbinado sugar, baking soda and kosher salt together.  Set aside.
  3. In a medium bowl, combine the orange juice, orange zest, vegetable oil (I used canola), apple cider vinegar, and vanilla extract together.  Whisk a bit.
  4. Using a mixer, or with a whisk, add the wet ingredients to the dry, mixing until the batter is totally smooth.
  5. Pour into the prepared pan.
  6. Bake 25-30 minutes (mine took 35 minutes but was in an 8” square pan) until a toothpick stuck in center comes out clean.
  7. Remove to wire rack for cooling.
  8. When completely cool, carefully remove the cake from the pan and transfer to a cake plate or salver
  9. To make the orange glaze, whisk all ingredients in a bowl until smooth.
  10. When cake is cool, pour the glaze in the center of the cake so it spreads evenly across the top and down the sides (I used a spatula for this)
  11. Let it sit for 30 minutes – if you can – and serve.

If serving to adults, might be fun to add Grand Marnier to the glaze – not too much.  Also more orange zest would be ok or even including a bit of lemon zest.  Enjoy.  If you have comments or delicious recipes for vegans, non-dairy, or gluten free, please feel free to share them.  Next up on the vegan side will be a wonderful vegan ginger cookie so stay tuned.