Vegan and No added oil but super moist Orange and Cranberry Cake
This cake contains no added oil and is entirely plant-based, yet it remains wonderfully moist and full of flavor. Fresh orange zest and juice lend a bright citrus note, while tahini and maple syrup keep the crumb tender. Dried fruits and nuts add delightful texture and a satisfying depth of taste. It’s the perfect cake for the holiday season!
Equipment
- 22cm (8.7") x 9cm (3.5") x 8cm (3") loaf pan
- Parchment paper
Ingredients
- 125 g (1/2 cup) Tahini
- 50 g (1/4 cup) Coconut sugar
- 25 g ( 1 tbsp) Maple syrup
- 10 g (2 tsp) Grand Marnier
- 5g (2tsp) g Orange zest 1-2 oranges
- 100 g (7 tbsp) Orange juice 1-2 oranges
- 70 g ( 1/2 cup + 1 tbsp) Flour
- 20 g (2 1/2 tbsp) Corn starch
- 30 g (1/3 cup) Almond powder
- 3 g (3/4 tsp) Baking powder
- 3 g (1/2 tsp) Baking soda
- 2 g (3/4 tsp) Cinnamon powder
- 30 g (3 tbsp) Dried prunes
- 20 g (2 tbsp) Dried cranberries
- 50 g (1/3 cup) mixed nuts Pecans, Cashews, Walnuts
- 100 g ( 3/4 cup) Powdered sugar
- 20 g (1 tbsp) Grand Marnier
- 10 g ( 2 tsp) ~ Water
- Dried cranberries
- Pumpkin seeds
NOTE: For best results, measure ingredients with a scale using grams. Cup measurements (US customary units) are provided for your convenience but are not always accurate.
Instructions
- Preheat the oven to 175°C (350°F).
- Line a loaf pan with parchment paper.
- Zest the oranges.
- Squeeze the orange juice.
- Cut the dried prunes into small pieces.
- In a bowl, combine tahini, coconut sugar, maple syrup, Grand Marnier, orange zest, orange juice and mix until completely smooth and creamy.
- In a separate bowl, sift together flour, corn starch, almond powder, baking powder, baking soda, and cinnamon powder.
- Add the dried fruits and nuts into the flour mixture.
- Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for about 35 minutes, or until the toothpick inserted in the center comes out clean.
- Let the cake cool and remove from the pan.
- Combine the powdered sugar with Grand Marnier and gradually add water until the desired consistency.
- Pour the sugar glaze over the cake and decorate with dried cranberries and pumpkin seeds.
Notes
- This cake can be stored in the refrigerator for up to a week.
- To keep them longer, slice the cake and wrap with plastic wrap individually, and freeze them up to a few months.
- You can substitute the Grand Marnier with water for the sugar glaze.