Recipe fills a 23 x 13 cm loaf tin.
220g white all-purpose flour
200g white sugar
1 tsp bicarbonate of soda
1 tsp baking powder
zest of 1 large blood orange
quarter tsp salt
65ml dairy-free milk (I used soya)
65ml blood orange juice (roughly 1 oranges worth, including pulp)
125ml soya yoghurt
1 tsp vanilla extract
80ml sunflower oil
1 tbsp apple cider vinegar (this is used as a rising agent to react with the bicarbonate of soda, you cannot taste it)
juice of 1 blood orange
roughly 1 cup icing sugar
Preheat your oven to 180 degrees celsius.
Sift the flour, sugar, baking powder, bicarbonate of soda, orange zest and salt in a large bowl and stir to combine.
Line or grease your loaf tin.
Combine all of your wet ingredients and mix.
Add your wet ingredients into your dry and mix gently to combine.
Add the mixture into your loaf tin and quickly place into the oven.
(It’s very important that this step is done quickly to ensure your cake rises.)
Bake for 40 minutes or until a skewer can be inserted and comes out clean (check your cake after 20 minutes, if its starting to catch on top then cover with tinfoil for the rest of the baking process).
When your cake is finished, remove from the oven and allow to cool completely.
When the cake is cooled, make your icing by mixing together the juice and icing sugar.
Spread or pour over cake.
If you have any extra blood oranges, slice finely and lay on top of cake for decoration.
Slice up your cake and enjoy! Hope you love it! x