Being socked in with snow kind of presses on my baking buttons and yesterday was no exception. Very gratefully, I was able to make this on a whim with just what I had at home. If you are not gluten-free, I don’t know how to advise you to substitute regular flour as they all have different qualities, adjusting the liquids or cooking time and temperature but if you’re somewhat experienced in the kitchen, you could probably fiddle around to make a version with gluten.
I love the result of this! It’s gently sweet, moist and simple, the perfect weekend cake. (Is that a category?) The different flours combine together to make a rich but light texture. I am thinking it’s a cake for when citrus is in season, for looking out a snowy window with a plate with a slice of it balanced on your lap and a book in your other hand, a cup of tea nearby. Or whatever floats your boat.
Vanilla-Orange Yogurt Cake
2 tablespoons ground flaxseed 6 tablespoons aquafaba or water ½ cup gluten-free, all-purpose flour (I used this) ½ cup gluten-free, 1-to-1 flour blend (I used this) ¼ cup coconut flour ¼ cup almond flour 2 teaspoons baking powder ¼ teaspoon salt ½ cup unsalted vegan butter, softened ½ cup sugar 2 teaspoons pure vanilla extract ½ teaspoon vanilla paste (optional) ½ cup plain or vanilla vegan yogurt 1 tablespoon orange zest
Glaze 1 cup powdered sugar 2 - 3 tablespoons orange juice
Preheat the oven to 350 degrees. Lightly oil a loaf pan with nonstick spray.
In a small cup, stir together the flaxseed and aquafaba or water. Allow to gel in the refrigerator for 15 minutes.
In a medium bowl, combine your flours, baking soda and salt. Whisk until mixed.
Cream together the butter and sugar with a stand mixer or hand-held mixer. Add the flax mixture, vanilla and optional vanilla paste and beat until mixed. Slowly add in the flour, continuing to mix, then the yogurt and orange zest. Mix until well combined.
Pour into your prepared pan, smooth the top and bake for about 45 minutes or until it is lightly golden and a toothpick inserted in the middle comes out clean. Cool for five minutes in the pan, then cool on a wire rack.
Stir together the powdered sugar and orange juice until smooth.
When the cake is cool, spread the glaze over the top. Cool completely before slicing.