For the Orange Cake:
- 2 cup All Purpose Flour
- 1 cup Sugar
- 1 tsp Baking Soda
- 1 cup Almond Milk
- 1/2 cup Canola Oil/ Veg Oil
- 1 Tbsp White vinegar
- 1 tsp Vanilla Extract
- ½ cup Orange Juice
- 2 Tbsp Orange Zest*
- Orange Slices
Procedure
- Preheat the oven to 350°F (180°C). Prepare a cake pan by spraying with non-stick spray and lining the bottoms with parchment paper.
- Sift the all-purpose flour into a mixing bowl and add the sugar, baking soda and salt and mix in.
- Add in the almond milk, oil, vinegar, vanilla extract, orange extract and orange zest and use a hand whisk to whisk it briefly until well combined and no large lumps remain.
- Pour the batter into the cake pan and bake for 30 minutes until a toothpick comes out clean.
- Let the cake cool for a few minutes before removing it from the cake pan and placing it on a wire cooling rack to cool completely.
- Keep the cake covered at room temperature where it will stay fresh for a few days or covered in the fridge where it will last for up to a week. The cake is also freezer-friendly.
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