The good stuff:
- Vegan cakes are totally possible- they just take a lot of experimentation & practice! One of the trickiest things to overcome is finding a binding agent to replace eggs- but they exist and there are many options: flaxseed, agar-agar, psyllium husk… and I’ve even used mangoes instead of eggs once (and it worked!)
- While this cake isn’t gluten-free, it’s still a step closer to being better than most commercial cakes — and is cruelty-free (no unborn chickens in this cake!)
- On top of being pretty, this cake is extra fragrant with oranges & cinnamon! Hope you give it a try!
You’ll need (recipe for a 9″ mould):
- 4 tablespoons GROUND flaxseed mixed with 10 tablespoons water
- 200gr flour
- 180gr coconut oil
- 180gr brown cane sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- Pinch of salt
- 4-5 oranges, thinly sliced + 1 cup water + 1/3 cup brown cane sugar
- Preheat your oven to 350F/180C.
- First thing is to prepare your “flax eggs”. Mix the ground flaxseed with water and set aside.
- Second thing is to prepare the oranges: in a large pan, cook the oranges with the water and brown sugar. Let cook on medium heat until the oranges have softened & are sticky. Feel free to add more water or sugar if necessary. Set aside.
- Now: in a large bowl, mix the flax eggs + coconut oil + brown sugar. Mix well.
- Then add the flour, baking powder, cinnamon and pinch of salt. Mix well.
- Line your mould with parchment paper.
- Place the oranges on the bottom of the mould. Cover as much of the bottom as you can.
- Then pour the cake batter on top.
- Cook for 40-50 mins- check with a knife to see when done. When the knife comes out dry, that means your cake is ready 🙂
- Let cool and carefully flip the cake onto a plate. Remove the parchment paper gently.