"Happiness is knowing that there's cake in the oven."
-- Unknown
I love Christmas!
I also love spice cakes of all shapes, sizes and flavours. Which would probably explain why I have so many different recipes here and on the channel. There's something about the winter months and spices like cinnamon, cardamom and nutmeg, that go perfectly together. Those things also go perfectly together with citrus, and there's no better proof of that, than my delicious vegan orange spice cake! Make it, bake it, indulge in it. Enjoy, and happy holidays!
Ingredients:
2 Cups - Flour
1 Cup - Granulated sugar
1 tsp - Baking Powder
1 tsp - Baking Soda
1/4 tsp - Salt
1/4 tsp - Ground Ginger
1/4 tsp - Ground Nutmeg
2 Blood Oranges (the zest and the juice from both)
1 tsp - Vanilla extract
1/2 Cup - Olive Oil
3/4 Cup - Water
Directions:
Preheat your oven to 350 degrees, and lightly grease a bundt pan.
In a large bowl, sift your flour, sugar, baking powder, baking soda, salt and spices.
In a smaller bowl, add the blood orange juice, water, oil, the zest of the two oranges and the vanilla extract. Whisk until combined.
Pour the wet ingredients to the dry ingredients and mix just until everything is incorporated.
Pour evenly into your bundt pan and bake in the oven for 50 minutes, or until a fork comes out clean.
For the icing, in a bowl, add the icing sugar and the smooth cranberry puree. You will not need a lot of the cranberry puree in order to make an icing that is not thick or runny.
After the cake comes out and has cooled for a couple of hours, drizzle on the icing.
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