Berry Cake with Blood Orange Glaze

Surprise! This cake is VEGAN!

I’ve been wanting to make a ‘wacky’ cake (I mean hello it’s called a wacky cake) and I finally had a reason to. I went to a very small football gathering this past Sunday as the Patriots were in some big game that wasn’t the super bowl (I obviously care a lot about football- as in American Football, soccer, that’s another story). One of the guests has severe allergies to milk, nuts and eggs. Yay! Challenge! For real. I love trying to figure out something new.

So, since most of the snacky-type foods were being handled by others, and I always struggle with make allergy friendly desserts, I decided to give this one a try.

We had a bunch of different type of berries in the fridge and since wacky cake is typically chocolate, I thought I could change it up by making a vanilla berry version. I found the basis of my recipe from a fantastic blog called Bread & Honey and basically used their recipe, but instead of strawberries, I used strawberries, blueberries and blackberries. So I’m basically reprinting their recipe here with the berry addition. So, give them credit where credit is due. It is a fab blog and a fab recipe. Check them out and make their stuff. You won’t be disappointed.

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1 cup strawberries, blueberries, blackberries (this is one cup once these have all been mashed up, so don’t measure your berries whole)
1 1/2 teaspoons vanilla extract
1 tablespoon vinegar
5 tablespoons olive oil (they had vegetable oil, I didn’t have any so…I used olive)
1 cup cold water

Preheat oven to 350 F

In a bundt pan, spray with oil. I used Trader Joe’s Coconut Oil. Coat with a bit of flour so it doesn’t stick (I find cakes stick a little bit more on me when they are cooked in bundt pans…I don’t know why that is).

Next puree your berries. I had 4 strawberries which I pureed first and added to my measuring cup. Then I did a half a cup of blueberries and a half a cup of blackberries. I then threw them in the measuring cup and mixed them all together. This ended up being a cup for me. (Hopefully it is for you too 🙂

Next, add your dry ingredients together in a medium-large bowl and mix well. (Excluding the sugar!) Set bowl aside.

In another bowl mix, berries, sugar, oil, water, vinegar and vanilla. Mix well! (This is when our cake took on a very purple hue. Z and I were psyched that we may have come up with a purple cake! In quarters add your wet ingredients to your dry, stirring well after each addition to ensure everything is well mixed.

Add cake mixture to your cake pan and pop in the oven for 45 minutes. Insert a knife or cake tester to check if it’s done. The tester should come out clean.

This cake is not really going to rise much so be prepared for that. It is a fairly dense cake, but a delicious one. Also, it’s not brilliant purple. It’s more of a dark blue. Which is beautiful! But we really thought we might have stumbled upon some pure genius.

As our cake was cooling we decided we wanted to make a glaze to really jazz up the cake. I thought the royal icing route was probably the easiest, but I didn’t just want to do the normal water and confectioner’s sugar, and milk was out of the equation.

I had blood oranges…Z and I both like pink…an idea was born.

Vegan Blood Orange Glaze

3 blood oranges, halved and squeezed

2 cups confectioner’s sugar

1 tbsp coconut oil (to help bind)

In a small bowl, add confectioner’s sugar. Squeeze oranges, stirring as you go (it’s good to use your kids as the stirrers while you do the squeezing-they LOVE this role!). Finally add your coconut oil and stir until the consistency is nice and smooth and PINK (more like fushia).

When cake is cooled, allow your child to drizzle glaze over. I let Z do this with a spoon which made an absolute mess. In hindsight, I would put in a Ziploc bag and cut the tip off (I don’t know why I didn’t think of this in the moment).

The result is a wonderful, dense, sweet cake, filled with bursts of berries at every bite.

Since the glaze made a cup, and we only used about half for the cake, I put the leftovers in a baggie (I know, I’m still kicking myself for letting her glaze with a spoon) and popped in the fridge to be used in a later recipe.


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