Boiled Orange Cake

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www.theconsciousplantkitchen.com

This Boiled Orange Cake is a simple, egg-free, dairy-free cake made with just 5 ingredients and with a soft, tender crumb.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/boiled-orange-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: slices

Calories: 231.3kcal

Author: Carine Claudepierre

Ingredients

1 large Orange (note 1) 300g, unpeeled, boiled
1 ½ cups Self-Rising Flour (note 2)
¾ cup Unrefined Cane Sugar (note 3)
½ cup Almond Milk (note 4),
½ cup Mild-Flavor Olive Oil

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 6-inch cake round pan or a 9x5-inch loaf pan with parchment paper. Spray cooking oil on the bottom and sides. Set aside.
Fill a saucepan with water, cover with a lid, and bring to a boil. Remove the lid, place the orange in the boiling water, cover again and boil the orange for 10 minutes.
Meanwhile, fill a large bowl with ice cubes and water. Set aside.
After 10 minutes, use a slotted spoon to remove the orange from the boiling water and plunge it into the bowl filled with ice cubes. Set aside 5 minutes.
In a large mixing bowl, add self-rising flour and sugar, and whisk to combine. Set aside.
Remove the boiled orange from the ice cube bowl, and place it on a chopping board. Cut the orange, skin on, into pieces and place them in a high-speed blender.
Add almond milk, oil, and vanilla extract if used. Blend on high speed until it forms a smooth orange liquid.
Pour the liquid into the previous bowl with flour and sugar.
Use a rubber spatula to stir everything together and form a smooth batter with no lumps.
Spread the batter evenly into the prepared loaf pan and bake in the center rack of the oven for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let it cool down for 10 minutes in the pan, then on a cooling rack for an hour at room temperature before decorating.
Decorate with a drizzle of orange icing. To make this icing, stir powdered sugar and orange juice until thick. If too liquid, stir more powdered sugar. If too thick, stir in more orange juice.
Drizzle over the cooled cake, and add grated orange zest to serve if you enjoy its tangy flavor.

Notes

Note 1: You must use an orange of similar weight from 10 oz (280 g) to 11 oz (320 g), or the cake won't firm up the same, or it can turn gummy if the orange is too big. Weigh the orange skin on. Don't use lemons or limes, it will be too acidic.

Note 2: You can also use 1 1/2 cups of all-purpose flour and stir in 2 1/4 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don't forget the baking powder.

Note 3: Or any crystal sweeteners, like coconut sugar, sugar.

Note 4: Or any milk you like, including oat milk or soy milk.

Note 5: Or any oil with a low flavor. The recipe won't work with oil-free swaps like applesauce or yogurt, as the texture will be gummy and dense.

Storage: Store the cake up to 4 days in the fridge in a cake box.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition