8 to 10 Portions
Vegan Life Vanilla Cake Ready Mix
Zest of 1 orange
2 tablespoons poppy seed
1 cup and 2 tablespoons water
½ cup neutral oil
An additional touch: Orange sauce
¼ cup agave honey
Juice of 1 orange (about 1/2 cup)
For the orange cake
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Grease a greased 9" or 22 cm baking tin.
Pour the powdered mixture into a bowl, add the orange zest and poppy seeds and ½ cup of oil.
Stir in 1 cup and 2 tablespoons of warm water in three stages, continue mixing until smooth, then add the baking powder (included in the package).
Stir well and bake for 25 minutes or until a knife inserted into the batter comes out clean.
Remove from the oven and leave to rest on a wire rack for 10 minutes.
For theorange sauce.
While the cake is baking, combine the orange sauce ingredients in a small saucepan. Heat over low heat for approximately 15-20 minutes, stirring occasionally.
Serve the cake portions topped with 2 or 3 tablespoons of orange sauce.
The cake is best eaten when it is fresh, but can be kept, well covered, in the fridge for a couple of days.
from the Chef
Tip #1: You can replace the water, as stated in the recipe, with the same amount of orange juice.
Tip #2: You can line the mould with greaseproof paper.
Tip #3: When the cake is in the oven and has been baking for 20 minutes, you can open the oven and turn the cake 180°, then gently close the oven door and continue baking. This is to ensure that the cake bakes evenly.