The Story Behind This Incredible Cake
Sometimes the most extraordinary recipes come from the simplest ingredients. This cake is a testament to culinary creativity – a dairy-free, egg-free masterpiece that proves you don’t need traditional ingredients to create something truly remarkable.
Ingredients (US & Metric Measurements)
Dry Ingredients
- All-Purpose Flour: 2 1/2 cups (300g)
- Granulated Sugar: 3/4 cup + 2 tablespoons (180g)
- Baking Powder: 1 tablespoon + 1 teaspoon (16g)
Wet Ingredients
- Orange Juice: 3/4 cup + 1 tablespoon (200ml)
- Sunflower Oil: 1/2 cup (100ml)
- Boiling Water: 1/3 cup (80ml)
- White Vinegar: 1 teaspoon
- Vanilla Extract: 1 tablespoon
Step-by-Step Instructions
- Preparation
- Preheat oven to 350°F (175°C)
- Grease a 9-inch (23 cm) cake pan
- Line bottom with parchment paper
- Dry Ingredient Mixing
- In a large mixing bowl, sift flour
- Add sugar and baking powder
- Whisk together until well combined
- Wet Ingredient Blend
- In a separate bowl, mix orange juice
- Add sunflower oil
- Pour in vanilla extract
- Add vinegar
- Stir thoroughly
- Batter Creation
- Create a well in dry ingredients
- Slowly pour wet ingredients
- Mix gently until just combined
- Gradually add boiling water
- Stir until smooth and consistent
- Baking
- Pour batter into prepared pan
- Smooth top with spatula
- Bake for 35-40 minutes
- Check with toothpick – should come out clean
- Allow to cool in pan for 10 minutes
- Transfer to wire rack
Nutritional Information
Per Serving:
- Calories: 250-280 kcal
- Protein: 3-4g
- Fat: 10-12g
- Carbohydrates: 40-45g
- Fiber: 1-2g
Preparation Details:
- Prep Time: 15 minutes
- Baking Time: 35-40 minutes
- Total Time: 55 minutes
- Servings: 8-10 slices
Baking Tips and Tricks
- Use room temperature ingredients
- Don’t overmix the batter
- Sift dry ingredients for smooth texture
- Use fresh orange juice for best flavor
- Check oven temperature for even baking
Variations and Substitutions
- Replace orange juice with lemon juice
- Add orange zest for extra flavor
- Use coconut oil instead of sunflower oil
- Experiment with different extracts
- Top with powdered sugar or simple glaze
Frequently Asked Questions
- Why use vinegar? Helps activate baking powder, creates lighter texture
- Can I make it gluten-free? Use gluten-free flour blend
- How to store? Room temperature, covered, 3-4 days
- Can I freeze this cake? Yes, up to 1 month wrapped tightly
- Vegan-friendly? Already dairy-free and egg-free!
Storage and Make-Ahead Tips
- Cool completely before storing
- Keep in airtight container
- Store at room temperature
- Best consumed within 3-4 days
- Can be frozen for longer storage
A cake that defies expectations – no eggs, no milk, just pure deliciousness!
Bon appétit!