Mexican ice pops are fatty and filling. These are incredibly tasty and creamy! You will adore these pops if you enjoy avocados.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 1 8×8-inch pan |
Ingredients
- 1 large orange, peeled
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- ½ cup vegetable oil
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking pan.
- Blend orange in the blender until liquified; measure 1 cup orange juice.
- Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
- Substitute 1 cup store-bought orange juice for the blended orange if desired.
- For a plain cake, use 1 scant cup soy milk, rice milk, or water instead of the orange pulp/juice.
Reviews
This recipe went over very well! I didn’t have any oranges, but I had orange juice. I figured the orange juice wouldn’t be as ‘orangy tasting’ so I also added orange extract as well since I had that onhand. Secondly, I didn’t really pay attention to the recipe as to what pan to use. I saw the picture and it looked like a bundt-type cake, so that’s what I used. So, when I tried to remove the cake from the pan (because the cake was so soft and moist) it broke apart. That’s okay. It didn’t last long anyway. I will definitely make again. My plan is to try every egg-free recipe on this list. I’ll be back next week with a new review 🙂
I made this recipe almost exactly as instructed. I mixed the dry ingredients thoroughly before mixing the oil and juice. For orange juice I blended 4 small halos that yielded 1 1/4 cup of juice. I felt the extra juice is need to make the batter moist but not runny. I greased a round cake metal pan. I was also very careful not to over beat it and scraped everything into pan and tapped to settle it. Baked for 30 mins on the center rack at 375 degrees. The result is a delicious fluffy orange cake. This cake can use a white cream vegan frosting to create a decadent birthday cake. (I want to experiment with soy-whip) Planning to have this cake with my evening Earl Grey Tea.
The easiest cake ever! It didn’t even make for leftovers.
This was delicious! The reviews were very helpful. I used 1 tsp baking powder and 1/2 tsp of baking soda. I added the zest of 1 and 1/3 oranges which was perfect and baked for 42 min. I was going to make a glaze but didn’t have enough powdered sugar so I used part powdered sugar, part white sugar, orange juice and orange zest to make a syrup which I drizzled on the top while still warm. It came out fluffy and moist ~ my family couldn’t tell it was vegan
I’ve made this cake twice with my kids and it’s easy and super delicious. Shockingly delicious. Seriously, it’s one of the most delicious cakes I’ve ever had (and everyone I served it to said the same thing!).
I made it exactly as the recipe said but it took 3 smaller oranges as that’s what I had on hand. I put them into the food processor and then pushed it through a strainer to get as much juice from them as I could. I even took the pulp and put it into a paper towel (may need 2 or 3 sheets) and squeezed the remaining juice out. I came out just shy of a cup so I used a little water to make 1 cup. But it turned out to be a light and flavorful cake.
Moist and tastes pretty good. I am surprised at the good texture. I don’t know why it has a bit of a metallic flavor, but I thought it was good overall. I made a orange glaze with 1 cup of powdered sugar, 2 tablespoons of fresh orange juice, and a teaspoon of orange zest. I always like my cake with a frosting or a glaze. It turned out good.
Yummy! This is really good and I didn’t think I’d like an orange cake but needed to use up some orange juice. I decreased the sugar because I was adding a glaze. Also I’ve gotten where I use Pensey’s Lots of Love when baking, which are little purple pieces of dehydrated sweet potatoes. Thank you for the recipe. I’m vegetarian but love recipes that don’t use eggs.
no changes, made it to the recipe but did not look like the picture
We LOVED this!! I actually put pineapple on the bottom of the pan too. Very delicious!!
I made mine with gluten free flour. It ended up tasting like an orange bran muffin. Next time I’ll add more orange rind or orange flavoring for a little more orange kick. Very moist and very good.
I added a little cinnamon to it, but the flavor of the cake is actually quite good.
It was a disappointment. Too much baking soda. Not enough flavors. Not making it again.
I made this cake and I swear it didn’t taste like an orange cake. It tasted like a banana cake. Tthe cake itself, besides the wrong flavor, has a strange consistency. Maybe I did something wrong to affect the consistency?? I don’t know. BUt the banana flavor was not anticipated and not what I wanted.
This was worth making! I used stevia in place of the sugar and added zest. Wonderful results. Will make again, especially for my vegan friends.
I added 1 more orange to the cake for extra flavor and because the “cake batter” was way to thick so to wake it looser I added the extra orange. It was a hit or miss in some spots for me because of the orange, but my family loved it.
Just finished my cake love it used Passion fruit not a whole cup of it also I used more baking powder than baking soda
Doubled the recipe and added a splash of vanilla, baked for 45 mins in a fluted bundt pan. Used high pulp O.J. instead of the whole orange. Birthday cake for a vegan friend.
Quick and easy cake. Really good.
Made it with a few modifications as said by different users, baked it for 40 minutes. Came out great, kind of like a coffee cake, after being refrigerated it was even better. Next time, I’ll add a bit less sugar.
I made as it is and will not make it again. It was ok but lacked flavour.