Soft and fragrant apple and orange cake made with no dairy. Perfect for breakfast or with your afternoon tea.
Author: The Fit Mediterranean
or Maple Syrup
Type 00 Flour
, room temperature
, room temperature
Preheat your oven to 350 degrees F (180 degrees C).
In a large bowl with a whisk or with an electric mixer beat up
Coconut Sugar (1/2 cup)
Orange Zest (1)
Vanilla Extract (1 tsp)
for at least 3 minutes. You want to get a foamy and airy mixture.
While still whisking slowly pour in the
Vegetable Oil (2 oz)
. Next, sift in the
Type 00 Flour (1 1/2 cups)
a Tbsp at a time and
Baking Powder (1 Tbsp)
alternating with the
Orange Juice (3 oz)
Dice up an
and add it to the mixture, gently fold in the apple.
Oil and flour a 22-centimeter cake pan, pour in the batter, next thinly slice up the orange and an
, and lay them around alternating one slice of apple with one slice of orange.
Granulated Sugar (1 Tbsp)
on top and bake in a preheated oven at 350 degrees F (180 degrees C) for about 45 minutes.
Remove the cake from the oven and let it cool down completely. Move the cake to a plate and brush the top with some
Honey (2 Tbsp)
. Perfect to be served at breakfast or with your afternoon tea.
I am using eggs, but for a vegan option, you can replace that with the following options:
2 Tbsp Ground Chia Seeds + 80 ml Water
1 Tbsp of Grounded Flaxseeds + 40 ml Water
3 Tbsp Almond Butter
50-60 g Soy Milk Yogurt
1 Tbsp Chickpea Flour + 3 Tbsp Water
Nutrition Per Serving
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