I’m a huge fan of citrus desserts, whether lemon, orange or tangerine. I think the citrus touch always brings a very rich, distinctive and refreshing flavor.
This cake is super simple to make, you’ll only need a bowl, a fork, the mold, and some simple ingredients and in little more than half an hour you will have this cake ready, which accompanied by a cup of coffee is perfect for tea time or breakfast.
To make the cake we will use 3 different flours, first oatmeal, which we can make homemade by processing oat flakes until they become flour, or we can buy it made. The second is whole wheat flour, which adds volume, and a rich texture, and finally buckwheat flour, which helps the other 2 flours to better bind and helps to lighten the mixture, since it is the finest of the 3.
If you are looking for a GLUTEN FREE recipe, you should use gluten-free oatmeal and replace the whole wheat with more buckwheat flour.
Sweetened with muscovado sugar and with a lot of orange zest this cake is now one of my favorites!
And to finish it, and give it a creamy touch, add cream cheese on top, you can use coconut cream, whipped cream or even vegan cream cheese, making it a completely vegan or lactose-free cake.
This recipes can be vegan by replacing the eggs with a vegan replacement (see the notes to see which ones I use) and using vegetable milk.
For a gluten-free version, use gluten-free oatmeal. Surely you get it at a store specializing in celiac products. And replace the whole wheat with more
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Super fluffy orange cake
Easy to make, very tasty and fluffy. It is perfect for tea time and to share with the family.
- 1 1/2 cups oat flour 160g
- 1 cup whole wheat flour 120g
- 1/2 cup buckwheat flour 60g
- 2/3 cup muscovado or coconut sugar 160g
- 2 eggs or 3 egg replacement*
- 1 1/4 cups milk of your choice 275ml
- 1/4 cup sunflower or coconut oil, liquid 55ml
- 3 tsp baking powder
- Zest of 3 oranges
- 1/4 tsp sea salt
- 1 cup topping of your choice optional
Preheat the oven to 190 ° C, butter and flour a mold of 9x20cm approx. with parchment paper.
In a large bowl mix all the dry ingredients including sugar, add the eggs and oil and mix again. Add the milk little by little while you are mixing until everything is well integrated and no lumps remain.
Pass the mixture to the mold and bake during 20-25 minutes or until when you insert a stick this come out dry.
Let cool and decorate with your favorite topping and orange zest on top.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.