This is a sophisticated cake that also gets “two thumbs up!” from my kids. I’ve been told it tastes like pound cake, but because it’s made with canola oil, not butter, it’s really a vegan chiffon cake. Chiffon cakes are very moist, and do not tend to harden or dry out as much as cakes made with butter or shortening, because the oil stays liquid, even at cooler temperatures. Chiffon cakes are traditionally served with flavorful sauces or other accompaniments, such as chocolate or fruit fillings.

　　

Ingredients

makes 1 10-inch cake

　　2 cups plus 1 tablespoon granulated sugar

　　1 tablespoon Ener-G egg replacer mixed with 1/4 cup rice milk

　　1 cup orange juice

　　2 tablespoons orange zest

　　3 tablespoons canola oil

　　3 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 teaspoon xanthan gum

　　4 teaspoons double-acting baking powder

　　1/2 teaspoon salt

　　1 recipe Orange Rum Sauce (recipe follows)

　　

Orange Rum Sauce

1/2 cup sugar

　　2 tablespoons cornstarch

　　Pinch of salt

　　1 cup orange juice

　　1/4 cup amber rum

　　1 tablespoon dairy-free, soy-free vegetable shortening

　　1 teaspoon pure vanilla extract

　　(makes 1 1/3 cups)

　　

Step 1

Preheat the oven to 350°F. Grease a 10-inch tube pan or Bundt pan, and dust with a little flour mix, tapping out any extra.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of the sugar and the egg replacer. Beat on medium speed for about 1 minute.

　　

Step 3

Add the orange juice, orange zest, and canola oil. Mix for about 1 minute more.

　　

Step 4

In a separate bowl, combine the flour mix, xanthan gum, baking powder, and salt.

　　

Step 5

Sift the dry ingredients into the wet in three batches, mixing after each addition. Mix until smooth, about 1 minute.

　　

Step 6

Pour the batter into the pan. Sprinkle the remaining 1 tablespoon sugar evenly over the top.

　　

Step 7

Bake in the center of the oven for 40 minutes, or until lovely golden brown on top, rotating the pan halfway through. Let cool in the pan for 5 minutes before inverting onto a cooling rack. Let cool to room temperature. Place the cake on a cake stand or serving plate. Poke about 24 holes into the cake, and spoon about half of the sauce over the top and sides, being sure to drizzle it into the holes so it sinks in. Reserve the remaining sauce to serve along with slices of cake. This cake is best the day it’s made. Store covered in the fridge.

　　

Orange Rum Sauce

Step 8

Whisk together the sugar, cornstarch, and salt in a small saucepan. Whisk in the orange juice and rum, and bring to a simmer over medium heat, stirring continuously, until it thickens slightly, about 5 minutes. Remove from the heat and stir in the shortening and vanilla.

　　Allergen-Free Baker's Handbook