Spiced Orange Olive Oil Cake

You’ll love this zingy, plant-based and minimal ingredient bake! Use our classic icing recipe or play around with summery elderflower, almond or lemon yogurt.

For a more autumnal, non plant-based take, we love Yasmin Khan’s recipe with pumpkin!

Ingredients

• For the icing-

  • 250 g icing sugar

  • 1/2 organic or unwaxed orange (finely grated zest)

  • 2 tbsp orange juice

  • 1 tsp lemon juice

  • 1 handful unsalted pistachio nibs, to serve

• For the cake-

  • 2 cups all purpose flour

  • 2 tbsp SOUL CHAI

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp salt

  • 1 cup granulated sugar

  • ½ EV olive oil

  • ½ cup orange juice

  • 2 tsp vanilla

  • zest of 2 medium oranges

it’s easy!

• Preheat oven to 350F

• Prepare a 9” round cake pan by lightly greasing with oil

• Sift flour into a large mixing bowl and add the rest of the dry ingredients

• Mix wet ingredients separately, then combine with the dry using a spatula

• Bake for 30 min. and allow it to cool before removing from the pan

• Mix the icing sugar with the orange zest, 2 tablespoons of orange juice and the lemon juice until you have a thick paste. If you need to loosen it a bit, add 1 teaspoon more orange juice at a time; you want a thick paste, so don’t make it too runny.

• Spoon the icing over the cake and finish with a sprinkling of pistachio nibs + a dusting of chai~

• ENJOY!