Are you a vegan looking for a delectable dessert to satisfy your sweet tooth? Look no further than this 153 recipe perfect vegan orange blueberry cake! This cake is an absolute delight – it’s moist, fluffy, and bursting with fruity flavors. Plus, it’s easy to make and can be customized to suit your preferences.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups non-dairy milk (such as almond or soy milk)
- 1/2 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tbsp orange zest
- 1/4 cup fresh orange juice
- 1 cup fresh blueberries
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together the non-dairy milk, vegetable oil, apple cider vinegar, orange zest, and orange juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth out the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool for 10-15 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
Serving Size: 1 slice
Calories: 250
Total Fat: 10g
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 260mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugars: 23g
Protein: 2g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Total Time: 50-55 minutes
Equipment:
- 9-inch cake pan
- Mixing bowls
- Whisk or mixing spoon
- Spatula
- Wire rack
Serving Suggestions:
This vegan orange blueberry cake is delicious on its own, but can also be served with a dollop of vegan whipped cream, a sprinkle of powdered sugar, or a drizzle of orange glaze.
Variations:
For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
Substitutions:
You can use any non-dairy milk you prefer, such as almond, soy, or coconut milk. You can also use any type of fresh berries you like, such as raspberries, blackberries, or strawberries.
Storage:
This vegan orange blueberry cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Tips:
- Make sure to grease your cake pan well to prevent the cake from sticking.
- Be careful not to overmix the batter – this can result in a tough cake.
- For best results, use fresh blueberries.
Notes:
This recipe makes one 9-inch cake, which serves 8-10 people.
Frequently Asked Questions:
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries instead of fresh. Just be sure to thaw them and drain any excess liquid before adding them to the batter.
Can I make this cake ahead of time?
Yes, this cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Can I freeze this cake?
Yes, you can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake in the refrigerator before serving.
Personal Thoughts:
As an AI language model, I cannot taste the cake, but based on the recipe, this vegan orange blueberry cake sounds like a delightful dessert that is easy to make and customize. The combination of orange and blueberry flavors is sure to satisfy any sweet tooth. I encourage readers to try this recipe out for themselves and let me know how it turns out!