Orange Cake with Coconut Sauce

Vegan Orange Cake

If you have noticed I really love baking small cakes and it is for several reasons but most importantly because one we don’t need that much sugar and second because there is so much less waste specially in a house of two people, but just so you know when I bake a more traditional size 80 percent of it is shared.

Perhaps this cake is a little out of the norm, and indeed it is since it cannot be saved and it needs to be served once it has been covered in its sauce so I highly suggest you plan accordingly with a gathering if you are baking a more traditional size; it is soaked in a dreamy and creamy coconut sauce that it truly elevates its freshness.

I know orange season is not on its high peak and while there is an array of juicy summer fruit, which by the way I have a few recipes to share with summer fruit, but the reason I occasionally have out of season recipes is because Jonathan needs a crazy amount of garnishes for when he is developing cocktail recipes and so then we end up with so many citrus in the fridge that besides eating them as they are my brain is always picking on something baked (very original Melissa!) so today I want you to enjoy this fresh and simple cake…bon appetite!

Orange Cake with Yogurt Sauce

Vegan

Makes: 4 servings

Prep time: 15 mins

Cook time: 25 mins

Ingredients:

• 1/3 cup all purpose flour
• 1/2 tsp baking soda
• 3 Tbsp sugar
• 1 pinch salt
• 1/4 cup fresh orange juice
• 2 Tbsp coconut oil, melted
• 1/2 tsp apple cider vinegar
• 1/2 tsp vanilla extract
• 1 tsp orange zest
SAUCE
• 1/2 cup cashews, soaked overnight
• 2 Tbsp coconut yogurt
• 2 Tbsp coconut milk, full fat
• 2 Tbsp agave
• 1/2 tsp orange zest

Instructions:

1. Lets start by greasing a lining our 5” mold and preheat your oven t 350F
2. Mix dry and liquid ingredients in separate bowls; now, slowly add the dry ingredients over the wet and mix until thoroughly mixed
3. Pour in mold and bake for 25 minutes
4. Meanwhile, quickly work on the sauce, which by the way is best made the day before; blend all the ingredients together but the orange zest until very creamy! And let refrigerate minimum 3 hours
5. Once the cake is ready let rest in mold for 10 minutes and then let cool completely before pouring the sauce/cream over it, sprinkle some orange zest and share!