I loved this! I did double the orange zest and substituted 2/3 cup GF flour... (Next time I will try all GF flour) I loved the orange zest and fresh cranberry combination. Not too sweet. One note about coconut oil not having used it before. When making the glaze you will want to try to emulsify the oil with the sugar or it will look kind of gross. Dont worry it will still taste great!
I used canned whole cranberries since fresh were not available. This turned out more dense than I expected but I think it is due to my higher altitude. It kinda reminded me of a fruit cake in looks. I cut a piece from the cake to take to with me. I wasn't gone long enough to need a lunch. My husband met me at the door when I returned home. He took my piece of cake because he and the other 3 people in the house had eaten the rest of it in the 2 hours I was gone. The 1 bite I did get was good.
I'm just asking a question here - If you wanted to substitute an egg for the flaxseeds etc. can you do that and how?
I baked this for first time. I didn't have applesauce so substituted mashed banana. I also had fully liquid coconut oil for baking up to 350 deg. consistency was perfect.
Moist and rich without eggs or butter so even your vegan friends can enjoy it. What's not to love?
Help I made the Orange-cranberry cake. Results: It didn't "raise" all that much it looked nice. it came out of the pan easily it tasted very good and I would make it again. However it was so so heavy and dense it was almost wet (although it was done). I would like to make it again but how do you make it a little lighter and fluffier?
I needed a vegan dessert for a pot luck dinner. My hostess threw in a kicker needing it to also be gluten-free. This recipe fit perfectly with the only needed modification being the use of Bob's Red Mill Gluten-Free 1 to 1 Baking Flour. I usually add applesauce to my GF desserts and breads to keep them moist. It was already a part of this recipe adding coconut oil. The cake came out fabulously! The taste was great and it didn't have the gritty feel that can often accompany GF cakes and breads. I highly recommend this recipe!
Love this recipe. It makes a moist cake that freezes well. I also made this with blueberries & apple juice for family members allergic to oranges. Chopped walnuts us a great addition as well.
One of my favorites. I use sunflower oil instead of coconut oil in cake and also use 1 cup whole wheat flour and 1 1/3 cups all purpose flour. Use mandarin oranges for juice and zest. I do not add oil to the glaze.
