If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This cake reminds me of the moist, simple cakes my step-grandmother used to make for my grandfather. He liked to have dessert with "dinner" or what we now call lunch. His midday meal that she packed for him to take to work would include a piece of unfrosted cake wrapped in wax paper. This cake is moist and sweet and has a beautiful crumb. It's adapted from Joy of Cooking. —Can I have a bite?
- 1 cup all purpose white flour
- 1/2 cup whole wheat flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup freshly squeezed orange juice
- 1/3 cup olive oil
- 2 tablespoons orange zest
- 1 tablespoon rice vinegar
- 1 teaspoon vanilla bean paste
- Preheat oven to 350. Grease an 8" x 8" square or a 9" round pan. I like to use a glass or ceramic pan.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in a small bowl or large measuring cup. Add wet ingredients to the dry ingredients and stir until smooth.
- Pour batter into prepared pan and bake until a toothpick comes out clean, about 30 to 35 minutes. Let cool in the pan. I usually serve directly from the pan, since it's a snack cake, but if you want to serve it on a plate, run a knife around the edge of the pan before removing. The cake should be eaten within a day or two of when it's made and should be stored in the fridge in warm weather.
- This recipe was entered in the contest for Your Best Vegan Recipe