Vegan orange cream cake

The perfect dessert for fasting: Orange Cream Cake

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

During fasting, when the desire for sweets is at its peak, this orange cream cake is the ideal solution. Easy to prepare and with a divine taste, this fasting cake recipe will quickly become a family and friends favorite.

Ingredients:
For the cake base:
- 250 g flour
- 200 g sugar
- 100 ml oil (sunflower or olive)
- 250 ml water
- 1 packet of baking powder
- 1 vanilla essence (or grated lemon zest)
- A pinch of salt

For the orange cream:
- 300 ml fresh orange juice (about 3-4 medium oranges)
- 100 g sugar
- 2 tablespoons cornstarch
- 1 vanilla essence
- Grated zest of one orange

For decoration:
- Orange slices
- Powdered sugar or coconut (optional)

Preparation:
1. Start by preheating the oven to 180°C. Prepare a 30x20 cm baking tray by greasing it with a little oil and lining it with parchment paper. This step is essential to prevent the cake from sticking.

2. In a large bowl, combine the flour, sugar, baking powder, and a pinch of salt. These dry ingredients should be mixed evenly so that the cake rises nicely.

3. In another bowl, mix the oil, water, and vanilla essence. Pour the liquid mixture over the dry ingredients and mix well with a spatula or whisk until you achieve a smooth and lump-free batter.

4. Pour the batter into the prepared tray and level the surface. Bake the cake base in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the tray.

5. Meanwhile, prepare the orange cream. In a saucepan, combine the orange juice, sugar, cornstarch, and grated orange zest. Whisk to avoid lumps. Place the saucepan over medium heat and stir constantly until the cream thickens. This step may take a few minutes, but it is essential for achieving a smooth texture.

6. Once the cream has thickened, remove it from heat and add the vanilla essence. Let it cool slightly.

7. When the cake base is completely cooled, pour the orange cream over it, smoothing the surface well. Place the cake in the refrigerator for at least 1 hour to allow the cream to set.

8. When serving, decorate with orange slices and, if desired, sprinkle a little powdered sugar or coconut for an appetizing look.

Practical tips:
- Choose fresh oranges for juice, as the flavor will be much more intense and natural.
- You can replace the orange cream with other fruits, such as lemons or strawberries, to create delicious variations of this fasting dessert.
- If you want a more intense orange flavor, add more grated zest to the orange cream.

This orange cream cake is not only a simple recipe but also a quick dessert that will bring a touch of joy to fasting days. Whether you enjoy it with a fragrant tea or serve it at a festive meal, this cake will surely be a success!

We need two layers. The layers are actually based on a vegan brownie recipe. Preheat the oven to 175 degrees Celsius. Line the baking tray with parchment paper. In a larger bowl, mix all the ingredients, keeping in mind that the ammonia is extinguished with a few drops of lemon juice and only then added to the mixture. Mix well with a mixer until homogeneous (it takes no more than 2 minutes). Pour into the tray and bake for 30 minutes. Check with a toothpick, and when it comes out dry, the layer is ready. While the first layer is baking, prepare the second one and bake it the same way. Let both layers cool. In the meantime, prepare the cream. Cream: Bring the commercial juice to a boil with lemon and orange peel, cover, and let it sit for 5-10 minutes, then strain. Next, prepare the fresh juice: you need 8-9 medium-sized oranges, more than 1 kg. Mix with the fresh juice, sugar, starch, and pudding powder, and stir in a double boiler until thickened. While the pudding cools, prepare the whipped cream. That is, whip it and help it firm up better with a stabilizer packet. Then blend them together. In the tray where I baked the layers, assemble the cake. I first cut the thinner and harder edges of the layer, where necessary. I placed one layer, then some cream, followed by the fruits. Then the rest of the cream and the second layer. Before applying the glaze, I brushed some leftover juice from the fruits I used in the cream on the top layer. Then I used store-bought glaze. That is, two packets of chocolate, their composition is vegan. According to the instructions, I mixed the powder from the two packets with a few teaspoons of cold water until I obtained a creamy paste that I spread over the cake with a spoon. Then I put it in the fridge until the next day. It turned out to be a superb and beautiful cake. The recipe for Vegan Orange Cream Cake was proposed by cris31. Discuss more about this recipe on the recipe forum.

 Ingredients: Base: 1 cup (200 ml) powdered sugar, 1 cup ground walnuts, 1/2 cup oil, 3 tablespoons cocoa powder, 2 cups flour, 1 cup water, 1 teaspoon ammonia, a few drops of lemon juice, 1 jar of jam (approx. 360 g). Cream: 500 ml fresh orange juice, 500 ml commercial non-carbonated orange juice, 2 packets of vanilla pudding powder, or even more aromatic, strawberry, 3 tablespoons cornstarch, 7-8 tablespoons sugar, 1 teaspoon orange essence, zest from 2 oranges and 1 lemon, 500 ml Hulala vegetable liquid cream with a sachet of stabilizer, 2 oranges cut into small pieces and a cup of frozen berries.

 Tags:  cake recipes fasting recipes vegan pastries fasting dessert