The best way to celebrate a birthday is of course by eating cake! India Supera‘s favorite Feathered Pipe dessert was the Vegan Orange Cake and we think you’ll like it too. This summer Jacob Bradley perfected the recipe, making it week after week in the Feathered Pipe Ranch Kitchen to delight our guests. While our usual recipe serves 50, we recognize you will unlikely have a commercial oven or that many guests so this one-bowl recipe is to bake in a regular 9-inch cake pan.
*We recommend using all organic ingredients when possible.
Vegan Orange Cake
Serves 6 – 8
— 1 1/2 cup flour of your choice
— 3/4 cup sugar
— 1 tsp baking soda
— 1/2 tsp salt
— 1 cup orange juice (freshly squeezed if possible)
— 1 tablespoon distilled white vinegar
— 1/3 cup canola oil
— 1 tablespoon orange zest (freshly grated from an organic orange is the best)
— 1 tablespoon vanilla extract
— Combine flour, sugar, baking soda and salt in a bowl and thoroughly mix.
— Then add in orange juice, vinegar, oil, vanilla and orange zest.
— Mix well and pour into an pre-oiled pan.
— Bake at 350° F for 40-45 minutes.
Tip: you don’t have to be vegan to enjoy this moist, delicious cake.
About Jacob Bradley:
Jacob Bradley is one of several next generation staff who came to work at the Feathered Pipe Ranch for the 2021 season. His parents, Kari Bradley and Gabrielle Malina, transformed the Feathered Pipe kitchen in the 90s serving up such delights as African feasts and Friday night Shabbat dinners with fresh challah. Now Jacob is contributing his own talents, including cooking and musical performances, to the Feathered Pipe.