For a few months I will be living in Sarasota, Florida for an internship. The weather has been amazing and I live in a very picturesque area. I have been having amazing wildlife adventures too! But I am from Portland, home of everything conveniently vegan, so even though I am enjoying so much, I have also been missing all the vegan food, bakeries and bars. I haven't really found a place I can buy a good tasting vegan treat, so when the temperature dropped a little last week, I decided to bake something for myself.
I love cake, but didn't want to really deal with frosting. I went to a local market and usually I use blended silken tofu for all my cakes since it gives them such a perfect texture. This store did not have any, but I did find some soy yogurt and decided to give it a try as a replacement.
I shared one cake with my roommates and the other I brought to my internship. I heard good reviews and even got a request for the recipe. I call that a great success!
Orange Vanilla Snacking Cake
1 cups Organic Unrefined Cane Sugar ½ cup Earth Balance Margarine ½ cup Vanilla Soy Yogurt 1 ½ cups Non-dairy Milk (I used Almond Milk) 2 tsp Vanilla 2 ½ cups Unbleached White Flour 1 Tb Baking Powder ½ tsp Salt Zest of 1 Orange
Grease and flour two 9-inch round baking pans, or two loaf pans and set aside. Preheat the oven to 350 degrees.
Cream together the sugar and margarine until creamy. Add the soy yogurt and mix until incorporated. Slowly add in the non-dairy milk, then the vanilla and orange zest. Do not be surprised if the mixture gets a little lumpy, this is normal. In a separate bowl, whisk together the flour, baking powder and salt. Combine the dry into the wet ingredients until just combined. Spread evenly into the pans and bake for 25-30 minutes for the round pans and about 40 minutes for loaf pans. Cake will bounce back when lightly touched in the middle when done. Allow the cake to cool some before turning them out for glazing.
I topped the cake with a simple orange glaze. I juiced the one orange used for zesting and then slowly added it 2 cups powdered sugar. Mix thoroughly with a fork or whisk. You may not need to add all the orange juice, or use more, depending on the orange. Glaze should not be super runny, but not too thick to easily spread over the cake.
When cakes are slightly cool, remove from baking pans and turn upside down. Pour the glaze over the top, allowing it to go over the sides as well. Enjoy!
* For extra orange flavor, use orange juice instead of non-dairy milk in the cake recipe.