Portuguese Sweets, Veganised traditional Portuguese dishes

Orange Cake

Oh Portuguese oranges…so sweet and juicy! Growing up this was one of our favourite cakes to bake, all we needed to do was to go outside and pick up some oranges from a tree from my grandparent’s back garden, next door to us. My grandparents are not there anymore sadly, but the trees are, still giving us a few oranges every year. Why is Portugal famous for its oranges as well? Back around the 16th or 17th century, when most oranges around Europe were bitter and only good to make orange marmalade, the Portuguese brought back from India and China sweet oranges and now there are orange trees pretty much in every corner in Portugal… Anyway, the cake! Traditionally, a lot of eggs go into the cake mix. However, I made this cake without eggs and no oil, and it turned out perfect, fluffy, springy and off course, delicious! If you have a large cake tin, you can easily double ingredients. Enjoy!

Time: 50min

Type: cake

Difficulty: 1.5 pans

Makes: a few yummy slices (about 10)

What you need:

1.5 cups all-purpose flour (or a mix of all-purpose and wholemeal)

0.5 cup light brown or demerara sugar

3/4 cups freshly squeezed orange juice

80ml plant milk (soya or oat) mixed with 1 tsp cider vinegar

zest of 1/2 orange

1.5 tsp baking powder

icing and orange zest for the topping (optional)


large bowl

small bowl

measuring jug/cup

citrus squeezer

knife and mixing spoons

baking tin



Pre-heat oven at 200C;

Cut oranges in half (about 5- 6 medium oranges should be enough) and juice them using the citrus squeezer- reserve;

In a small bowl, add plant milk and mix in cider vinegar – let it rest for about 5 to 10 minutes (it’ll become thicker and curdled);

In a large bowl, mix flour, sugar and orange zest;

Add 3/4 cup of orange juice and mix well;

Add the milk and cider vinegar combination and mix well;

Finally, add the baking powder and combine;

Tip cake mix into a baking tin, pre-coated with a thin layer of vegetable spread and flour, or lined with parchment paper and bake for about 30 to 40 minutes, until a toothpick comes out clean when piercing the cake;

Once cooled, removed cake from tin and add icing (icing sugar + water or orange juice for an extra citrus flavour) on top (optional).


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