I love the yellow and unforgettably tender crumb of this cake thanks to fruity olive oil and beautiful winter oranges. This dreamy combination results in a simple, rustic loaf, which is then drizzled with a creamy orange glaze.
For the cake:
280 g flour
170 g caster sugar
2 teaspoons baking powder
125 ml mild olive oil
130 ml orange juice, freshly squeezed
190 ml soy milk / almond milk
2 tablespoons of orange zest
1 teaspoon vanilla extract
For the glaze:
50 g icing sugar
1 tbsp orange juice
Pre-heat oven to 180°C. Line a 9×5″ loaf pan with parchment paper and set aside.
In a medium bowl. mix together the flour, baking powder and sugar
In another large bowl, whisk together the oil, vanilla, orange juice + zest and milk.
Add the wet ingredients to the dry ingredients and fold together until combined. Transfer batter into prepared pan and bake for 40-43 minutes or until a knife inserted in the centre comes out clean. Leave to cool.
To prepare the glaze, add the icing sugar into a bowl. Add in the orange juice and mix with a spoon until a thick glaze forms. Pour on top of cooled cake and enjoy!
Sometimes you just want a simple, comforting chocolate cake (and sometimes actually means all the time if you happen to be me). This cake is simple, dark and indulgent. It’s my favourite chocolate cake recipe, and might just become yours too.
For the cake:
135 g all purpose flour
50 g cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
a pinch of salt
225 ml milk of your choice (soy, almond, regular all work)
1 teaspoon red wine vinegar
150 g caster sugar
150 ml sunflower oil
1 tablespoon vanilla extract
For the whipped ganache:
200 g dark chocolate, chopped
150 ml hot water
lots of ice
Preheat the oven to 160°C. Line two 8 inch cake tins with baking paper.
Put the flour, cocoa powder, baking soda, baking powder and salt into a large mixing bowl and sift twice.
In a separate bowl, whisk the milk, vinegar, sugar, oil and vanilla extract. Pour into the flour mixture and whisk until well combined.
Spoon the batter into the prepared cake pan and bake for 40-55 minutes.
Remove from the oven and let cool in the tins for 10 minutes, then remove from tins and leave to cool completely.
To make the ganache, add the chocolate into a large heat-proof bowl over a saucepan of simmering water. Make sure the base of the bowl doesn’t touch the water. Leave the chocolate to melt, then stir until smooth and silky. Remove from heat.
Pour the hot water into the bowl of chocolate and mix until nice and smooth.
Place the bowl in a dish filled with ice cubes. Using an electric whisk, and quickly whisk the chocolate and water mixture thoroughly and quickly until stiff peaks form.
If you don’t get peaks, melt some more chocolate and whisk in quickly.
Spread the ganache between and on top of the cakes.