Linda Voorhis - Veganification

8 to 10 servings

Blood Orange Olive Oil Cake (original recipe from the NY Times)

1 hr, 20

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Ingredients

• Butter for greasing pan (use a vegan butter spread, such as Earth Balance, or coconut oil)
• 3 blood oranges
• 1 cup sugar
• Buttermilk or plain yogurt (if you prefer a buttermilk-like ingredient, add a splash of apple cider vinegar to a vegan milk alternative; or you can use a vegan unsweetened, plain yogurt.)
• 3 large eggs (I used VeganEgg; however, I mixed six tablespoons Vegan Egg into 3/4 cup ice cold water.)
• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ? cup extra virgin olive oil
• Honey-blood orange compote, for serving, optional (see note) (Easily substitute either brown rice syrup, agave nectar, coconut nectar, or maple syrup for the honey.)
• Whipped cream, for serving, optional (Place a can of full-fat coconut milk in the refrigerator for 12-24 hours. When ready, remove from refrigerator, scrapping out the solid mass into a cold bowl. Sprinkle with about a tablespoon of vegan confectioner’s sugar and a teaspoon of vanilla extract on top. Whip using a portable hand mixer, stand mixer, or hand whisk until stiff peaks are formed.)

Instructions

1. Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
2. Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
3. Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
4. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
5. Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.

Notes