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Orange Drizzle Cake

kid friendly
cheap as chickpeas
freezable
1 spoon difficulty rating

40

Serves: 10-12

Orange Drizzle Cake

This is a such a deliciously moist, zingy, citrusy, cake-tastic creation... perfect for parties, afternoon tea or well, actually anytime! 

Ingredients: 

Cake 

  • 400g/2½ cups self-raising flour
  • 2 tsp baking powder 
  • Pinch salt 
  • 150g/¾ cup golden caster sugar
  • 100g/½ cup soft brown sugar (or just use 100g extra golden caster sugar)
  • 400ml/1⅔ cups soya milk
  • 150ml/⅔ cup rapeseed oil
  • 1 tsp vanilla extract or paste
  • Zest of 2 oranges, grated then finely chopped

Butter Icing 

  • 100g vegan spread/3½ oz (our favourite is Naturli)
  • 500g icing sugar/4½ cups, sieved 
  • 40ml/3 tbsp soya milk
  • Zest of 2 oranges, grated then finely chopped
  • 1 tsp vanilla extract or paste

Glaze 

  • 2 tbsp orange juice
  • 3 tbsp golden caster sugar 

Method: 

Cake

  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  2. Line 2 x 8cm or 9cm cake tins with baking parchment. 
  3. In a large mixing bowl, combine the dry ingredients including the flour, baking powder, sugar, salt. 
  4. In a large jug, combine the wet ingredients including the soya milk, rapeseed oil, vanilla extract and orange zest. 
  5. Pour the wet ingredients into the dry and gently mix until fully combined. Do not over-stir. 
  6. Divide the mixture equally into the two cake tins then tap them on the work surface before putting them into the oven for 20 minutes. This is a tip from Ms Cupcake to stop the raising agents working too quickly. 
  7. Test the cakes are cooked with a skewer, knife or tooth pick to see if they come out clean. Set the cakes aside to cool. 

Icing 

  1. Put all the ingredients into a large mixing bowl and combine using an electric hand whisk. Set aside. 

Drizzle 

  1. Mix the ingredients together in a jug. 
  2. Using a tooth pick, prick each cake all over but try not to go all the way through the bottom of the cake or the drizzle will spill out. 
  3. Pour the drizzle evenly over each cake. 

Assembly

  1. Place one of the cakes onto a large plate (flat side down) and then cut a fine layer off the top of the cake to create a flatter surface for the icing. 
  2. Evenly spread half the butter icing onto this half of the cake. Place the other half of the cake on top then ice the top of the cake with the remaining icing. 
  3. Option to sprinkle extra orange zest over the top. 

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Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

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