This vegan orange cornmeal cake is moist, fluffy and also a bit crumbly which goes well with a cup of tea or coffee. I love the combination of the cake and the glaze as it gives a really nice citrus flavour and pleasant sweetness.
I used tangerines which we bought from the local veggie and fruit stall. We had so many of them so I decided baking a cake. The ingredients in this recipe are very simple, though if you are not familiar with cornmeal or soy yogurt you might wonder where to find them. You can find cornmeal in supermarkets or Turkish shops these days and they are inexpensive. Mine usually cost £0.80 per bag (500 g) from the local Turkish shop.
The amount of cornmeal used in this recipe is not a lot but it gives really nice yellow colour to the sponge and a bit of corn flavour in the cake is very pleasant.
Because this cake is light and not super sweet I’m pretty much certain that you won’t feel heavy in your stomach after eating a slice!
If you happen to have lots of oranges and want to cook something with them I recommend you to try this vegan orange cornmeal cake ☻
Vegan Orange Cornmeal Cake
- 100 g Vegan margarine
- 100 g Sugar
- 100 g Alpro soya vanilla yogurt you can use soya custard as well
- 140 g Plain flour
- 50 g Cornmeal (fine, not coarse)
- 2 tsp Baking powder
- 1/8 tsp salt
- 1 Orange (zest only) you can use any kind of oranges
Orange Drizzle Glaze
- 100 ml Freshly squeezed orange juice, strained you can use any kind of oranges
- 100 g Sugar
For the cake
- Grease a 7" cake tin with oil and sprinkle a pinch of flour over the tin to create a thin layer on the grease. This will help your cake to come out easily when it's baked. Preheat the oven to 180°C (gas mark 5).
- In a large bowl beat the margarine with the sugar until light and fluffy with a folk or whisk. Add the zest and whisk well. In a separate bowl sift together the flour, cornmeal, baking powder ans salt.
- Add some of the flour mixture to the margarine mixture and beat with a spoon, then add some of the soya yogurt and mix well.
- Add the rest of the flour and yogurt and combine well but DO NOT OVER MIX!! The batter will be very thick so you will need to spoon it to put in the cake tin rather than pouring it.
- Bake for 30 minutes until a toothpick inserted into the cake comes out clean and golden on top. Let it cool for 10 minutes before removing from the tin and cool further on a wire rack.
For the glaze
- Add the sugar and orange juice to a small saucepan and bring to a boil, stirring constantly. Reduce to a simmer for 5 minutes and keep stirring until it thickens up and the sugar is dissolved. Set aside.
- Poke a few holes on top of the warm cake and pour the glaze over until it couldn't take any more. When the cake is cooled completely pour the leftover glaze (if there is any left) on top. Leave to let the glaze to harden a little bit before serving.