The vegan orange cake is a dessert without eggs, butter and milk but with water and orange juice in the mixture, it is very good and will not make you regret the original version with everything!!
It's extremely humid and soft, with the marked orange flavor, no one will notice all these without too much busy tasting it until the last crumb.
This dessert is the vegan version of the classic water-based doughnut that is the softer version of the World's softest that on clarified passion in addition to the classic version found in the version with apples, lemon version.
The vegan orange cake is easy to disarming, for the series you take 1 bowl mixes everything and away in the oven, you can also put everything in the mixer and mix for 1 minute (the recipe comes from the recipe book bimby); in short, the first dessert of 2018 could only be super and equipped with video recipe to do it immediately with me at the time of music.
Vegan Orange Cake
Orange cake without eggs, no milk, no butter but with water and fresh orange juice, very easy, healthy and excellent!
Preparation time 5 minutes
Cooking time 40 minutes
Portions
8-10 persons
Ingredients
150 g of sugar (I used the wholemeal and white sugar)
200 ml warm water
200 ml fresh orange juice
100 ml of peanut seed oil
300 g flour 00 or type 1 flour
grated peel of 1 orange bio peel
1 sachet of yeast for desserts
For frosting (optional)
100 g icing sugar
2 tablespoons of orange juice
Preparation
Mix the sugar with hot water and orange juice with the electric whips until it dissolves completely. Add 100 ml of oil and continue stirring.
Add the sieved flour gradually until you have a smooth, lump-free mixture, then add the grated orange peel and sieved yeast.
Pour the dough into a 22 cm dough mould previously buttered and floured (read notes). Cook in a static oven preheated at 170掳 for about 40 minutes, always try the test stick, it must be dry. Once cold, you can decorate it with simple icing sugar or water-based icing.
For glaze: In a bowl, mix the icing sugar with orange juice until it has a nice covering glaze. If too liquid and transparent, add more sugar if too hard add little liquid at a time. Decorate with the help of a spoon.
Note
It is kept soft for up to 4 days under a glass jar.
Being a cake without eggs does not grow much in height during cooking, the height is given only by the mold you use. With a 20-22 cm diameter high pan there will be a donut higher than mine but in that case pay attention to cooking maybe it may take a few minutes more.
With this recipe you can make: 1 Donut low 22 cm like mine + 4-5 muffin. Or 1 Donut high 20-22 cm; or about 12 muffins; or a unique 24 cm cake.
You can freeze it by cutting it into slices so that you can defrost only the amount you want for breakfast or snack.
