Haitian style Vegan Orange Cake. Delicious and moist cake made with orange juice and dark rum for a Caribbean flavour.
Vegan Orange Cake (Gâteau à l’orange)
Haitian style Vegan Orange Cake. Delicious and moist cake made with orange juice and dark rum for a Caribbean flavour.
Ingredients
- 325 g self-raising flour
- 5 g bicarbonate of soda
- 5 g baking powder
- Pinch of salt
- 200 g caster sugar
- 150 g vegan butter
- 150 ml plant-based milk
- 120 ml freshly squeezed orange juice
- 30 ml dark rum*
- 2 tsp vanilla essence
- Zest of 2 oranges
Orange Icing
- 150 g icing sugar
- 20 ml freshly squeezed orange juice
- 10 ml dark rum*
Instructions
- Preheat the oven to 180°C/160°C fan. Thoroughly grease a 22cm Bundt or cake tin with vegan butter, then lightly dust with flour, tapping out any excess.
- Combine the plant-based milk and orange juice in a jug. Stir and leave to stand for 5 minutes. The mixture may curdle and thicken slightly; this is normal.
- Meanwhile, sift the self-raising flour, bicarbonate of soda, baking powder and salt into a bowl and set aside.
- In a separate large mixing bowl, beat the softened vegan butter and caster sugar together until light and fluffy.
- Stir the vanilla, dark rum and orange zest into the milk and orange juice mixture.
- Gradually pour the orange and milk mixture into the creamed butter and sugar, mixing until combined. Add the dry ingredients and gently mix until no flour pockets remain. Take care not to overmix.
- Spoon the batter into the prepared tin and level the top. Bake in the centre of the oven for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 10-15 minutes before carefully turning it out onto a wire rack. Leave to cool completely before icing.
- To make the icing, sift the icing sugar into a bowl and stir in the dark rum. Gradually add the orange juice, a little at a time, until the icing is thick but pourable. You may not need all of the orange juice.
- Drizzle the icing over the cooled cake, then finish with a little extra orange zest.
Notes
If you don’t want to use alcohol, substitute the dark rum for more orange juice.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!
