By Brittney MacDonal, The Other Press, February 12 2015 —
2 3/4 cups all-purpose flour
1 tbsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1 cup margarine
1 1/2 cups sugar
2 tbsp. orange zest
1/2 tsp. orange extract or orange blossom water
1/2 cup vegan sour cream
1 cup chickpea flour
1 cup water
2 3/4 cups dried cranberries
1/4 cup vegetable oil
2 tbsp. orange juice
1 1/2 cups powdered sugar
3 tbsp. orange juice
1-2 drops red food colouring (optional)
Preheat the oven to 350° F. Mix flour, baking powder, baking soda and salt into a bowl, then set aside.
In a mixer, cream the margarine and sugar until it appears fluffy. Add orange zest, orange extract or
orange blossom water and vegan sour cream, mixing continuously until all ingredients are combined.
With the blender on high, mix the chickpea flour and water together until it’s the consistency of heavy cream. While the mixer is on low, add the flour mixture slowly to the mixing bowl with the sugar, margarine and sour cream.
Mix the oil and orange juice, then alternate adding the wet and dry ingredients you set aside earlier into the batter while mixer is still on low.
Pour the batter into a greased 10” bundt pan and bake for 50 minutes or until you insert a toothpick into the middle and it comes out clean.
After baking, let the cake cool in the pan for 20 minutes before flipping it onto a cooling rack. Let cool completely before serving.
For an extra festive touch, make a pink glaze. Whisk together the powdered sugar and orange juice until there are no dry spots left. It should still be pourable. Add in the food colouring until you’re happy with the shade, then pour over the top of the cake after it has cooled.
To get even more romantic, shake on some pink and red sprinkles.