Orange Vegan Cake With Berry Sauce
This year I turned 36 and for my birthday I bought myself (from my husband) a bunch of food props from the sale of the iconic food prop stop, that was closing down. It was like a treasure hunt for anyone into food styling, or perhaps more correct, it was like Boxing Day Sales, with us all gathering what ever we could get our hands on to. One of my favourite pieces was the cake stand I pictured here, so I needed to make myself a cake. Yes, it was my birthday, but I am not such a cake fan – but NOW I am, because I LOVE cake photos. Doesn’t make sense I know, but the good thing is, the result is more cake recipes and that means more cakes for my poor deprived children! This one was a winner. I wanted to play with the abundance of oranges we had from the markets and what was brilliant is, is that it sticks sooooo well, you would never realise there are not any eggs in it!
The berries on top are the perfect finish so don’t miss that part!
3 cups spelt flour
1 cup coconut sugar
1 teaspoon salt
1 teaspoon baking sofa
1/2 teaspoon baking powder
Zest from 1 large orange
2 large oranges juiced
1 cup coconut milk
1/3 cup oil – I use coconut oil but you can use a sunflower oil
1 tablespoon vanilla extract
250 grams of fresh or jarred cherries
1 punnet stawberries, cut in half or quarters ( or raspberries)
1 tablespoon lime juice
2 tablespoons maple syrup
Heat oven to 180 degrees C
Mix the flour, sugar, salt, baking soda and baking powder in a large bowl.
In a seperate bowl, combine the orange juice, coconut milk, oil and vanilla. Add to the bowl of dry ingredients and mix together.
Pour batter into a oiled cake tin. (10 inch) Bake in oven for 45 minutes.
When cake is cooked, place the berry ingredients into a saucepan and bring simmer for 3-5 minutes, so the fruit is soft but not a syrup! It is amazing how much sweeter fruit is though once heated!
Serve the cake with the berries on top.