We're feelin' sweet this week! With all this rain, we had to share a Meatless Monday recipe that you could bake. This tasty vegan treat is easy, refreshing, and light. It'll make your whole kitchen smell just like home!
2 cups (250g) all-purpose flour
½ cup (50g) almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 tsp finely minced fresh rosemary
3/4 cup (150g) granulated sugar
3 tablespoons blood orange zest (roughly 3-4 blood oranges)
Juice of 1 blood orange
1/2 cup oat milk
1 teaspoon vanilla extract
2 flax eggs (for 1 flax egg, mix together 1 tablespoon flaxseed meal with 2 1/2 tablespoons water, stir and let sit for 10-15 minutes to thicken)
1/2 cup extra virgin olive oil
1 1/2 cups powdered sugar
4-6 tbsp blood orange juice
1 tsp orange extract
1 tbs orange zest
Prepare the flax eggs. Preheat oven to 340 F. Grease and line A 9-inch cake pan with parchment paper.
Zest the oranges first then, following the shape of the orange, cut the rind off the side. Using a sharp knife, carefully slice the oranges.
Grease the base of your cake tin. Sprinkle the sugar on the base.
Arrange your orange slices in a layer on the bottom, trying to make sure there are no gaps. Set aside.
In a large mixing bowl, combine all the dry ingredients and mix until there are no lumps.
In a separate bowl, gently whisk the vanilla extract and the flax eggs then add the oat milk, olive oil, and orange juice.
Add all your wet ingredients to the dry and mix until combined and there are no lumps of flour and pour the batter in the baking pan over the orange slices.
Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
Cool on a rack for 20 minutes, then unmold and invert onto a serving plate.
Once cooled, top with Blood Orange Icing.