Back around Thanksgiving, I think, I somehow stumbled onto this recipe for blood orange-olive oil loaf cake, based on this recipe, which is inspired by a Melissa Clark recipe! Got that? And since neither of those recipes were vegan but I was dying to bake this cake, I take it a step farther from the original recipe, making vegan substitutions.
The stars all really aligned for this cake. The day or so after I first came across the recipe, G came home from his parents' house with blood orange olive oil as a gift from his mom! Apparently an olive oil specialty store had just opened up in their town. Too perfect! (Thanks, Gerri!) All I had to do was wait...and wait...for blood oranges to finally appear in stores. I even considered using navel oranges, but I held off and a couple days ago I finally found some blood oranges!
So, this is not a healthy recipe by any means but G is quite pleased with it, as am I. The crust is just a little crunchy, the inside is perfectly moist, and the cake is delicately flavored. Here is my adaptation:
VEGAN Blood Orange Olive Oil Loaf
-zest from 2 blood oranges
-juice from 1 blood orange (1/4 c.)
-chopped segments from 1 blood orange
-3/4 c. vegan cane sugar
-1/4 c. rice milk
-1/2 c. plain, unsweetened vegan yogurt
-1/4 c. unsweetened applesauce
-scant 1/2 c. olive oil (blood orange olive oil if you can get it!)
-1 3/4 c. whole wheat pastry flour
-1 TBS soy flour
-1 1/2 tsp baking powder
-1/4 tsp baking soda
-1/4 tsp salt
Preheat oven to 350*. Line a loaf pan with parchment paper.
Combine zest and sugar in a large bowl, evenly distributing zest.
Add orange juice, rice milk, yogurt, applesauce, and olive oil into the sugar blend. mix well.
In a separate bowl, combine flour, soy flour, baking powder, baking soda, and salt. mix well.
Add dry ingredients to wet ingredients and stir until just moistened. A few dry spots are fine. Fold in chopped orange segments.
Pour batter into the prepared pan and let bake for about 50-55 minutes. Let cool in the pan for 10 minutes. Take it out of the pan and let the loaf cool completely on a rack.
Slice and serve. This keeps very well, wrapped, in the fridge - though the crust doesn't stay as crunchy.
As it cooled and I pleaded with G to leave it alone a few more minutes, G says, "You know, you're lucky I'm not Homer Simpson right now, or that loaf would be gone by now." Lucky indeed.