Rating: 4.5 stars 4.4
66 Ratings
  • 5 star values: 39
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

No eggs or milk on hand? This moist cake is great whether or not you're vegan.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
16
Yield:
1 8x8-inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.

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  • Blend orange in the blender until liquified; measure 1 cup orange juice.

  • Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Cook's Notes:

Substitute 1 cup store-bought orange juice for the blended orange if desired.

For a plain cake, use 1 scant cup soy milk, rice milk, or water instead of the orange pulp/juice.

Nutrition Facts

157 calories; protein 1.3g; carbohydrates 22.8g; fat 7g; sodium 154.6mg. Full Nutrition
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