Orange and Thyme Loaf Cake
When it comes to Christmas baking, there’s no better place to start than with a zesty loaf cake, and filling your house with the smell of Christmas (aka oranges and spices). This vegan recipe is bound to impress any guests you have coming over this winter, or to just enjoy on a cosy Sunday whilst its frosty outside. The cake itself is light and fluffy and is made with real oranges to make it even more fresh. As with all cakes, it’s best served with a cup of tea using our legendary Seed Milk.
- 3 tsp ground flaxseed
- 11 tbsp boiling hot water
- 140 ml light olive oil
- 130 ml Good Hemp seed milk
- 1.5 tbsp vanilla extract
- 1 orange (zest only)
- 2 tbsp orange juice
- 300 g plain flour
- 150 g caster sugar
- 3 tsp baking powder
- 1/4 tsp salt
- ½ tsp thyme (finely chopped)
- Icing (optional)
- 65 g dairy - free butter
- 1 40 g icing sugar
Pre-heat your oven to180°C(fan oven) or200°C (non-fan).
Mix flaxseed and boiling water in a small bowl/mug. Stir well and set aside.
In a small jug, combine oil, seed milk, vanilla, orange zest and orange juice.
Add the flax mixture to your oil mixture. Stir well.5.In a separate large bowl, combine the rest of your ingredients (flour, sugar, baking powder, salt, and thyme).
Slowly pour the wet mixture over the dry ingredients and mix gently until combined. Do not overmix.
Pour the batter into a lined loaf tin. Use a spatula to even out the top.
Bake for 50-55 minutes until a wooden skewer inserted in the middle comes out clean.
Let the cake cool before decorating with icing, orange zest and small sprigs of thyme.
Whisk dairy-free butter and icing sugar together until fluffy.