VEGAN Blender Orange Cake

VEGAN Blender Orange Cake- just 9 ingredients including silken tofu that makes this cake easy, moist, rich as well as nutritious. Batter comes together in a blender so cleanup is a breeze!

Disclosure: Special thanks to Calphalon for sponsoring this post and for choosing me as a Calphalon Cook brand Ambassador. All opinions, as always, are my own.

Indulgences that come with nary an effort, I’d argue, are some of the most dangerous things in the world. To me, this VEGAN Blender Orange Cake is one such thing. 

Simply add all the ingredients into a blender, blitz, pour into a loaf tin, bake, enjoy. Dangerous, yes, because it’s so easy to give into a craving and hustle the batter in less than 10 minutes.

This cake, has truly been my social distancing remedy.

With my new Calphalon ActiveSense™ Blender, the hazards of indulgence takes on a whole new meaning. This blender comes with 5 presets (besides the manual + pulse blend modes) and lets you know when it needs more liquid for blending. It senses the load in the jar, and adjusts speed and direction, resulting in optimal blending results in the quickest possible time. Add things in, and walk away. This blender’s got ya!

My favorite thing about this blender is that even the presets can be customized – say I want to make a smoothie, I use the smoothie preset function, but I prefer my smoothie thin rather than thick. So I choose Thickness = thin, and the blender lets me know when to add more water to achieve my preferred texture. Magic!

Check out the Calphalon ActiveSense™ Blender at www.calphalon.com and Amazon

So here’s what I do to make this cake in the blender, the easy-peasy way:

1. Add all the wet ingredients to the blender: silken tofu, sugar, orange juice, orange zest, olive oil, lemon juice.
2. While the wet ingredients are blending in the Smoothie mode, I grab the dry ingredients.
3. Once the wet batter is smooth and silky blended, add the dry ingredients to the jar: flour, baking powder, baking soda. 
4. Pulse the dry ingredients just until combined.
5. Pour into loaf tin. Bake.

Since the whole thing comes together in just the blender, cleanup is a breeze (throw blender jar, one tsp measure and one cup measure in the dishwasher!)

The truly hard part is waiting for the cake to bake as it fills the home with the swirling aroma of all things citrus!

Thanks to the silken tofu (which is my new favorite thing in vegan baking, btw!), this cake is extremely moist, rich and yet soft and fluffy – almost like a pudding cake of sorts with the most beautiful citrus flavor. It also develops a really gorgeous golden crust as it bakes, yet you taste no trace of tofu whatsoever in the final product.

No one, and I mean no one, needs to know there’s half a package of tofu in this cake. We’ll keep that between you and me! Shh!

When you make this VEGAN Blender Orange Cake (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here!

Tina Dawson

VEGAN Blender Orange Cake

VEGAN Blender Orange Cake- just 9 ingredients including silken tofu that makes this cake easy, moist, rich as well as nutritious. Batter comes together in a blender so cleanup is a breeze!

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course: Desserts

Cuisine: American

Calories: 527

Ingredients Method Notes

Ingredients

  

• 2.5 c All-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 c silken tofu
• 1.5 c sugar
• 1 c orange juice
• 1 tsp orange zest
• 1 c light tasting olive oil
• 2 tsp lemon juice
• 1 c walnuts chopped

Method

 

1. Preheat the oven to 350°F/180° C. Line a 10x5 inch loaf tin with parchment paper.
2. Add all the wet ingredients (silken tofu, sugar, orange juice, orange zest, olive oil, lemon juice) to a large blender jar and blitz until smooth, creamy and frothy. NOTE: If using the Calphalon ActiveSense™ blender, use 'Smoothie' Mode, Thickness: 'Thin'.
3. In a bowl, stir together the dry ingredients to combine (flour, baking powder, baking soda), and add this to the batter in the blender. Pulse until the dry and wet ingredients are combined.
4. Pour batter into the prepared loaf tin. Stir in 3/4 c of chopped walnuts. Sprinkle remaining 1/4 c walnuts on top.
5. Bake in the preheated oven at 350°F/180° C in the middle rack for 50-55 minutes, until a toothpick inserted into the center comes out clean.
6. Cool completely on a wire rack before slicing and serving.
7. Keeps well refrigerated for upto a week. Reheat slices in microwave for 15 seconds.

Notes

1. Silken tofu is essential in getting a golden crumb, moist, rich interior. You cannot substitute tofu of any other firmness in this recipe. If you must substitute, use 3/4 c unflavored, unsweetened soy yogurt instead.