A vegan orange cranberry almond cakeA vegan orange cranberry almond cake

Veganism has been on the rise in recent years, and with it comes the need for vegan alternatives to classic desserts. Enter the vegan orange cranberry almond cake – a delicious and healthy dessert option that is easy to make and perfect for any occasion. In this article, we’ll guide you through the steps of preparing this delectable dessert from start to finish. So grab your apron and let’s get started!

Why try a vegan cake

There are plenty of reasons to try a vegan cake. For one, vegan cakes are free of animal-derived ingredients, making them a great option for those with dietary restrictions or ethical concerns. Additionally, vegan cakes can be just as delicious as their non-vegan counterparts, and may even be healthier for you. By using plant-based ingredients and avoiding processed sugars and flours, you can create a dessert that is both satisfying and nutritious. So even if you’re not vegan, give this recipe a try – you might just be surprised!

Another reason to try a vegan cake is that it can be a more sustainable option. Animal agriculture is a major contributor to greenhouse gas emissions and deforestation, while plant-based ingredients have a lower environmental impact. By choosing a vegan cake, you can reduce your carbon footprint and support a more sustainable food system. So not only is it good for your health, but it’s also good for the planet!

Ingredients you’ll need to make a vegan orange cranberry almond cake

Before we get started, let’s go over the ingredients you’ll need to make this cake. You’ll need:

  • 1 1/2 cups flour
  • 1 cup almond flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup non-dairy milk (such as almond or coconut milk)
  • 4 tablespoons orange juice
  • Zest of 1 orange
  • 1/2 cup fresh cranberries
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon almond extract

Make sure you have all of these ingredients on hand before you begin baking.

Additionally, you can add a handful of sliced almonds on top of the cake batter before baking for an extra crunch. You can also substitute the fresh cranberries with dried cranberries if you don’t have access to fresh ones. Lastly, if you prefer a sweeter cake, you can add an extra 1/4 cup of sugar to the batter.

How to prepare your baking dish for this cake

Before you start mixing your ingredients, you’ll want to prepare your baking dish. Grease a 9-inch cake pan with vegan butter or cooking spray, and dust it with flour to prevent sticking. This step is crucial to ensure that your cake comes out perfectly and doesn’t stick to the pan.

Another important tip is to line the bottom of your cake pan with parchment paper. This will make it easier to remove the cake from the pan once it’s done baking. Simply trace the bottom of the pan onto a sheet of parchment paper, cut it out, and place it in the bottom of the greased and floured pan.

If you’re making a layered cake, it’s also a good idea to line the sides of the pan with parchment paper. This will prevent the cake from sticking to the sides and make it easier to remove the layers from the pan. Simply cut strips of parchment paper to fit the height of the pan and place them around the inside edges before adding the batter.

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Preparing the orange zest and juice

Next, you’ll need to prepare the orange zest and juice for the cake. Using a zester or vegetable peeler, remove the zest of one orange and finely chop it. Then, juice the orange and set the juice aside. The orange zest will add a fragrant, citrusy flavor to the cake, while the juice will help keep it moist.

It’s important to use fresh oranges for this recipe, as the zest and juice will provide the best flavor. If you don’t have access to fresh oranges, you can use bottled orange juice and pre-packaged orange zest, but the flavor may not be as strong. Additionally, be sure to wash the orange thoroughly before zesting to remove any dirt or residue.

Preparing the cranberries for the cake

Cranberries are a staple ingredient in many baked goods, and they’re also a great addition to this vegan cake. To prepare the cranberries, rinse them under cool water and remove any stems or leaves. Then, roughly chop them into small pieces. You can also use frozen cranberries for this recipe if fresh ones aren’t available.

It’s important to note that cranberries are a rich source of antioxidants and have many health benefits. They’re known to help prevent urinary tract infections and may also have anti-inflammatory properties. Adding cranberries to your diet can be a great way to boost your overall health.

When adding cranberries to baked goods, it’s important to balance their tartness with sweetness. In this vegan cake recipe, we use maple syrup to add a natural sweetness that complements the tangy flavor of the cranberries. You can also experiment with adding other sweeteners, such as honey or agave nectar, to find the perfect balance for your taste buds.

How to make vegan buttermilk for this recipe

In order to create a light and fluffy cake, you’ll need to make vegan buttermilk. To do this, combine 1 tablespoon of apple cider vinegar with 1 cup of non-dairy milk (such as almond or coconut milk) in a small bowl. Stir the mixture and let it sit for 5-10 minutes, or until it curdles. This will create a buttermilk-like consistency that is essential to the success of the cake.

It’s important to note that the type of non-dairy milk you use can affect the taste and texture of the buttermilk. For example, using coconut milk will result in a slightly sweeter and thicker buttermilk, while almond milk will create a thinner and more neutral-tasting buttermilk.

If you don’t have apple cider vinegar on hand, you can also use lemon juice as a substitute. Simply replace the tablespoon of apple cider vinegar with 1 tablespoon of fresh lemon juice and follow the same steps to create the vegan buttermilk.

Preparing the almond flour and other dry ingredients

Now it’s time to start mixing your dry ingredients. In a large mixing bowl, whisk together the flour, almond flour, sugar, baking powder, and salt. Make sure these ingredients are well combined before adding your wet ingredients.

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Almond flour is a great alternative to traditional wheat flour for those who are gluten intolerant or looking for a low-carb option. It is made from ground almonds and has a slightly nutty flavor that adds a delicious twist to baked goods.

When measuring almond flour, it’s important to note that it is denser than regular flour. This means that you should use a little less almond flour than you would regular flour in a recipe. A good rule of thumb is to use 1 cup of almond flour for every 1 1/4 cups of regular flour.

Mixing your wet and dry ingredients together

In a separate bowl, combine your wet ingredients. This includes the vegetable oil, orange juice, orange zest, vegan buttermilk, and almond extract. Whisk these ingredients together until they are well combined.

Slowly pour your wet ingredients into your dry ingredients while whisking, making sure the batter is well mixed. Be careful not to overmix the batter, as this can result in a tough, dense cake. Stir in the cranberries, and mix until they are evenly distributed throughout the batter.

Once your batter is mixed, preheat your oven to 350°F. Grease a 9-inch cake pan with vegan butter or cooking spray. Pour the batter into the prepared pan, and smooth out the top with a spatula.

Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.

Tips for achieving the perfect consistency of batter

If your batter seems too thick, you can add a splash of non-dairy milk to thin it out. Alternatively, if it seems too thin, you can add a bit more flour. Adjust the consistency of the batter as needed until it is smooth and pourable.

Another tip for achieving the perfect consistency of batter is to make sure all your ingredients are at room temperature before mixing. Cold ingredients can cause the batter to become lumpy and uneven. Letting your ingredients sit out for about 30 minutes before mixing can help ensure a smooth and consistent batter.

It’s also important to mix the batter thoroughly, but not overmix it. Overmixing can cause the batter to become tough and dense. Use a whisk or spatula to gently mix the ingredients until just combined. A few small lumps are okay, as they will usually cook out during the baking process.

Baking your vegan orange cranberry almond cake

Pour the batter into your prepared cake pan, and smooth it out with a spatula. Bake your cake in a preheated 350-degree oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Once your cake is finished baking, remove it from the oven and let it cool in the pan for 10 minutes. Then, carefully remove the cake from the pan and transfer it to a wire rack to cool completely. While the cake is cooling, you can prepare the glaze by whisking together powdered sugar, orange juice, and almond extract. Once the cake has cooled, drizzle the glaze over the top and sprinkle with fresh cranberries and sliced almonds for a beautiful and delicious finishing touch.

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How to know when your cake is ready

The key to achieving a perfectly baked cake is knowing when it’s done. To test if your cake is done, insert a toothpick into the center. If it comes out clean, your cake is ready. If it comes out with batter or crumbs on it, bake the cake for a few more minutes before checking again.

Making a vegan frosting for your cake

No cake is complete without a frosting to top it off. For a vegan frosting, you can use a simple powdered sugar glaze made with 1 cup powdered sugar, 1-2 tablespoons non-dairy milk, and a splash of vanilla extract. Whisk these ingredients together in a bowl until smooth and creamy, and drizzle it over the top of your cooled cake.

Another option for a vegan frosting is to use coconut cream. Simply refrigerate a can of full-fat coconut milk overnight, then scoop out the solid cream that has risen to the top. Whip the cream with a mixer until it becomes fluffy, then add in 1-2 tablespoons of powdered sugar and a splash of vanilla extract to sweeten it. Spread the coconut cream frosting over your cake and enjoy!

If you’re looking for a more decadent vegan frosting, try making a chocolate ganache. Heat 1 cup of non-dairy milk in a saucepan until it begins to simmer, then remove it from the heat and stir in 1 cup of dairy-free chocolate chips until they are melted and smooth. Let the ganache cool for a few minutes, then pour it over the top of your cake and let it set. This rich and indulgent frosting is sure to satisfy any chocolate lover.

Decorating your cake with cranberries and almonds

To add an extra pop of flavor and texture to your cake, you can decorate it with fresh cranberries and sliced almonds. Arrange the cranberries and almonds on top of your frosting in a pattern of your choice, and press them gently into the glaze to secure them in place.

Tips for storing leftover cake properly

Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to let the cake cool completely before storing it, and avoid stacking it on top of other foods or containers to prevent it from getting squished. When you’re ready to enjoy the leftovers, just take the cake out of the fridge and let it come to room temperature before serving.

And there you have it – a delicious and healthy vegan orange cranberry almond cake that is easy to make and sure to impress your friends and family. Give this recipe a try, and let us know what you think!

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