citrus ginger loaf cakes galore
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This cake is perfect. That’s really all there is to say. Yes, all the components take time, but so does good anything worth doing, ya know?
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2½ cups sifted all-purpose flour
1 tsp baking soda
2 tbsp powdered ginger
1 tsp teaspoon salt
1 cup vegan yogurt (I used cocojune)
1½ cups sugar
½ cup grapeseed oil
½ cup butter softened (vegan or regular works)
1 1/2 cups orange juice
3 tbsp orange zest
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Preheat oven to 350. Grease your loaf pans and set aside. I used two 8x4 loaf pans for this recipe. Combing the flour, baking soda, powdered ginger, and salt. Set aside. In a separate bowl, whisk together coconut yogurt and sugar until fluffy (about 3 minutes), then whisk in grapeseed oil and butter until combined. Add orange juice and zest. Add the flour mixture and mix until just combined (over mixing can make your cake dense) *The batter will be on the wetter side. Add batter to prepared pans, only filling 3/4 of the way up, as the cake will rise in the oven! Bake for 45-50 minutes until a cake tester inserted into the center comes out clean. Let cakes cool for about 30 minutes, then top with citrus ginger glaze, ginger chantilly cream, and chopped plums with mint.
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For the glaze, mix 1/2 cup lemon juice, 1/2 cup orange juice, 2 tbsp chopped ginger, and 1 cup of sugar. Cook on low until you have a simple syrup texture. Generous brush onto your cakes, followed by the chantilly cream.
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for the chantilly cream, whip together 2 cups cold heavy whipping cream, 2 tbsp ginger juice, 6 tbsp confectioners sugar, 1 tsp vanilla extract, 1/2 tsp cream of tarter. Mix until soft peaks form, if you go too far and whisk until firm peaks, just add a few more teaspoons of cold cream to thin out your cream. I love to drizzle a few tablespoons of glaze onto the plums before topping the cake, as well as some freshly chopped mint! #apartmentmiso#loafcake#plums#gingercake