Vegan Blood Orange Pound Cake with a Hint of Lavender
Vegan blood orange pound cake sounds like a complicated desert, but it is incredibly simple. This recipe uses blood oranges because they are one of the most photogenic fruits I have come across and a hint of lavender just to elevate the citrus notes and produce a taste you won’t soon forget!
If you do not have access to blood oranges, feel free to use any other orange that is local to you. The flavor will be exactly the same. The lavender in this recipe adds a mild sophistication to the cake that takes it from a simple tasting orange cake, to a sophisticated, interestingly flavored cake.
Vegan Blood Orange Pound Cake
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Vegan blood orange pound cake sounds like a complicated desert, but it is incredibly simple. This recipe uses blood oranges because they are one of the most photogenic fruits I have come across and a hint of lavender just to elevate the citrus notes and produce a taste you won't soon forget!
Ingredients
2 ½ cups all purpose flour
1 cup sugar
2 tsps baking powder
½ tsp baking soda
1 cup almond milk
½ cup coconut oil
½ cup apple sauce
2 tbsp blood orange juice
1 tsp vanilla extract
2 tsp apple cider vinegar (you can substitute with any other type pf vinegar)
1 tsp culinary grade lavender
Zest from 1 orange
¼ tsp salt
Cake Glaze
4 tbsp powdered sugar
1 tsp blood orange juice
Instructions
Preheat your oven to 350°F or 180°C.
Grease and flour a 9x5 loaf pan and set it aside.
In a small pot, warm the almond milk with 1 tsp lavender for 5 minutes on low heat. Allow the milk and lavender mixture to cool, then drain of the lavender. Discard the used lavender, and reserve the almond milk aside.
In a bowl, combine all the dry ingredients with a whisk; the flour, orange zest, baking powder, baking soda and salt.
In a separate bowl, combine the sugar, almond milk, coconut oil, apple sauce, 2 tbsp blood orange juice, apple cider vinegar, and vanilla.
Create a well in the bowl with the flour mixture, pour in the liquid mixture and mix until it is just combined. Do not over mix!
Pour the cake batter into the prepped loaf pan, and bake in the preheated oven for 50- 55 mins or until a skewer inserted in the middle of the cake come out clean.
Allow the cake to cool for 5 minutes then remove from the pan.
While the cake is cooking in the pan, pour 1 tsp blood orange juice into the 4 tbsp of powdered sugar. This will be the glaze for the loaf cake.
While the cake is still warm but out of the pan, glaze with the blood orange juice and icing sugar glaze.
Allow the cake to cool completely for 20 minutes then serve.
Recipe Notes
When possible try use freshly squeezed blood orange juice.