Vegan Orange Blueberry Cake

Name: Vegan Orange Blueberry Cake
Cuisine: Indian
Ingredients: My 1 Cup measures 250 ml; 1 Cup (130 g) Wheat Flour; 1 Teaspoon Baking Soda; 1/4 Teaspoon Salt; 3/4 Cup Brown Sugar; 1/4 Cup Orange Segments,peeled and Separated; 1/3 Cup Blueberries, Dried; 1/4 Cup Oil; 1 Cup Orange Juice; 1 Teaspoon Lemon Juice; 1 Tablespoon Orange Zest

Samira Gupta @cook_7860698

Bursting with the flavour of oranges, made with wheat flour and brown sugar, this is perhaps one of the best recipes of an Orange Cake. This is a vegan cake and thus neither eggs nor curd is used here.
I have used fresh orange juice here. Take care to remove the seeds. If you use canned juice then adjust the quantity of sugar. You will need much less sugar in that case.

Along with the fresh juice, the most important thing in this cake is orange zest. This is what replaces the essence and gives natural fragrance as well as aroma to the cake. To take orange zest, wash the orange, wipe it and grate it. Grate only the green/yellow skin and not the pith, which is the white part. This is because pith is very bitter in taste and will spoil the taste of your cake.
Also, I have used my bundt pan of 7” for baking this cake. My first bake in my bundt pan. You can use the same or cake tin of any other shape. This recipe is good for a 6″ cake pan, round or rectangular.
#Goldenapron
#week2

Samira Gupta @cook_7860698

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Ingredients

My 1 Cup measures 250 ml
1 Cup (130 g)Wheat Flour
1 TeaspoonBaking Soda
1/4 TeaspoonSalt
3/4 CupBrown Sugar
1/4 CupOrange Segments,peeled and Separated
1/3 CupBlueberries, Dried
1/4 CupOil
1 CupOrange Juice
1 TeaspoonLemon Juice
1 TablespoonOrange Zest

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Steps

1

Grate Orange to get the zest. Now, Peel orange segments and separate them. Take out Orange juice.
2

Take flour, baking soda and salt in a bowl and whisk well. Add brown sugar and again mix everything nicely with a whisk.
3

Mix in peeled and separated orange segments and dried blueberries. You can use chocolate chips or tooti frooti in place of blueberries. This is done so that they are evenly distributed in the cake and do not sink at the bottom of the cake. Reserve 1 teaspoon of each for laying in the bottom (or top) of the cake.
4

Make a well in the centre and add oil, orange zest, fresh orange juice and lemon juice.
5

Mix everything using cut and fold method. Keep the batter for 10 to 15 minutes. In the meantime, preheat oven for 15 minutes at 180 degrees C.
6

Grease a bundt pan and arrange orange segments and dried blueberries. if you are using an ordinary cake pan then just grease it and arrange the orange and blueberries on the top after pouring the batter.
7

Pour the batter in the prepared cake pan.
8

Bake for 40 minutes or till a skewer inserted comes out clean and the cake springs back when pressed a little.
9

Wait for 5 to 7 minutes. Then loosen the sides with a knife and invert it on a wire rack.
Cut when completely cool.
10

Serve with love, tea optional.
You can store this at room temperature for 3 to 4 days in winters otherwise in the refrigerator.