Guys, I just really have to share how proud I am of this cake. Like I always say, I never fancy myself a baker. Coming up with measurements for ingredients is the most difficult part of recipe building. Also making sure it’s consistent. But guys, I did it. I really did it. This cake is so moist and the perfect amount of sweet. You can eat it for breakfast or dessert. I made it for my family at Easter this Sunday and it was a huge hit! And people feel so much less guilty about eating it because you can just brag that it’s vegan the entire time. And it has fruit in it! Healthy! Cake! Yeah! 

Vegan Orange Cake with an Orange Glaze & Toasted Hazelnuts

Yields: 10-12 servings

Prep Time: 1 hour

Ingredients:

Cake

2 cups cake flour

3/4 cup white sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda 

3/4 cup fresh squeeze orange juice (about 2 oranges) 

1/4 cup water 

2 Tbs melted Earth Balance 

2 Tbs oil

1 tsp vanilla extract 

1 Tbs freshly grated orange zest

Glaze

2 Tbs melted Earth Balance 

The juice of 1 and a half oranges 

1 Tbs zest 

1/2 cup toasted hazelnuts 

1 cup confectioners sugar

Instructions:

Preheat your oven to 350 degrees. 

Put all your dry ingredients (flour, baking soda, baking powder, salt)  in a sifter. Sift it into a large bowl. Set aside. Combine all your wet ingredients and mix together. Using a wooden spoon, slowly pour the wet ingredients into the dry ingredients and stir until combined. Be careful not to over mix the batter! There will be lumps. Just let it happen.

Butter and flour the inside of a bundt pan, or whatever pan you want. The cake can be made into whatever shape you think is the most appropriate (or funkiest, whatever). Pour the batter into the prepared baking dish and smooth it out evenly with a spatula. 

Then, of course, throw it in the oven for 35 minutes, or until an inserted toothpick comes out clean. 

Once it’s ready to come out, let it cool for at least 20-25 minutes. As you wait, let’s prepare the glaze and the nuts!

The nuts are the easiest. Just throw the chopped hazelnuts on to a baking dish. Don’t do anything to them. Leave them in the oven for a maximum of 10 minutes. They should be totally ready by the end of that. Just pull them out and let them cool. 

Glaze: super simple. Melt the butter in a small saucepan and add the orange juice, vanilla, and zest. Turn the heat off before it starts to simmer, then add the confectioners sugar. Whisk until it is runny but still thick. 

Your cake should be cool by now. Gently flip it onto a plate being careful not to break it.

Take the glaze and pour it allllllll over that spongey orange goodness. Mmmmmm.

Now take your nuts, and coat the sides of the cake. I only coated half my cake in hazelnuts because my sister has a nut allergy!