Vegan Orange Olive Oil and Pistachio Cake
Love Goes Through the Stomach
Hello, my lovelies, how are you all? Does anyone have a bit of a sweet tooth? Who is ready for a yummy cake? Vegan Orange Olive Oil and Pistachio Cake. I believe we all love a delicious dessert sometimes, and this type of cake is good for all seasons in the year. However, be warned this recipe is not for someone who has a nut allergy, but without the nuts, I’m sure this cake will be still so good. I made this recipe last year in December at a pub I work at close to Eastbourne (Lovely city in South East UK). They are great clients and they always want from me some vegan meals for the menu, and of course some deserts as well. So, I found in the dry store a tub of pistachios and saw in walk-in fridge lots of oranges. I instantly got this idea and started to make it:) Emma who is GM in the pub asked me what I was making and I explained to her, she said she couldn’t wait till it was ready and that it’s sounded amazing:) So because everyone wanted some at the pub I made a large amount, but later in my house I created a smaller version of Vegan Orange Olive Oil and Pistachio Cake.
I believe It’s not complicated to make it and It’s easy to like My Chocolate Brownie
This pudding you can serve with sorbet, vegan ice cream, cream or even vegan chocolate sauce. They all work perfectly together.
100ml olive oil + a little bit for cake form
280g self-raising gluten-free flour
240g coconut sugar
1 large teaspoon of organic baking powder
180ml cold water
1 large orange (zest + juice)
pinch of salt
First spread a little bit oil in your cake form and add baking paper. Then in a large bowl zest the orange and squeeze the juice. Add the sugar and whisk together with olive oil before adding flour with the water and baking powder.
Mix one more time and lastly add the chopped pistachios and mix it all together. Before you move the mixture to your baking form, switch on your oven to 180C, and let it preheat for 5 min. Let it bake for 18min or 20min.