dairy free egg free nut free vegan
This is not an overly sweet cake, but I like it that way. The original recipe, adapted from my chocolate cake, would normally have 400g sugar (that's doubling the recipe which I've done here to accommodate the bundt pan), but I've reduced this to 250g. I figure when you're adding a glaze, it's nice to allow the icing sugar and fruit syrup to give you that sweet hit rather than the cake itself. (By all means, if you like a sweet cake, go the full 400g).
I'm also enjoying subbing in alternate flours to make my cakes slightly more nutritious than the blood sugar-spiking 100% white flour. Last week I added a bit of buckwheat flour to my raspberry & coconut muffins which worked very nicely. This week it's coconut flour - a bit more fibre than your regular flour and low in carbs (not sure about the fat, but then it's a cake after all!) Just make sure when you're experimenting with different flours, you start with substituting a third only at your first attempt, so as not to make too dramatic a change to the recipe. I have done this many times and the look of disappointment on my family's faces when I've baked something inedible...trust me, it's not worth the risk.
300g plain flour
100g coconut flour
250g raw sugar
1/2 tsp salt
2 tsp soda bicarbonate
450ml freshly squeezed orange juice
zest of 1 orange
100ml sunflower oil
2 tbsp apple cider vinegar
1.5 cups icing sugar
2-4 tablespoons passionfruit syrup
Preheat oven to 180 C. Grease a ring or bundt pan with dairy-free margarine. Sift together the two flours then add sugar, soda bicarbonate and salt, mixing well.
In a separate bowl, mix together orange juice, oil and vinegar and then add to the dry ingredients, folding in gently and mixing until smooth.
Pour batter into tin, smooth the top and bake in preheated oven for approximately 30 minutes or until risen and firm to the touch and a skewer comes out clean. Cool in tin for 10 minutes then turn out onto wire rack and let cool completely.
To make glaze, combine syrup with icing sugar, mix well until there are no lumps, then pour over cake. Set in fridge for 20 minutes so glaze can firm.