I needed a cake in a pinch last week and had very little Earth Balance and no powdered sugar for frosting. I had 2 five year olds with me, so I wasn't about to go to the store (it was my daughter's best friend's birthday who I babysat last minute, hence my reason for needing a cake!). I decided to make a sort of a crumb/coffee cake, but wanted to do citrus instead of the traditional cinnamon/sugar combo. The end result was a glazed, almost donut like, orange cake!
Here's the recipe for you to enjoy!
2 Cups Whole Wheat Flour
1 Cup All-Purpose Flour
1 1/2 Cups Sugar
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Banana, roughly chopped
1/4 Cup Oil (Safflower, Canola, Vegetable)
1 Tablespoon Vanilla Extract
3/4 Cup Orange Juice (I used fresh squeezed - only because I didn't have any juice)
1/4 Cup Earth Balance
1 Cup Sugar
1 Teaspoon Vanilla Extract
2 Tablespoons Milk (almond, soy, rice - whatever you fancy)
Zest of an orange
Preheat oven to 350 and lightly grease a 9 x 13 inch baking pan
Combine flours, sugar, baking powder, baking soda, and salt in a medium bowl and set aside. In a stand mixer, whisk together the banana, oil, vanilla, and orange juice. Slowly incorporate the dry ingredients in stages, until the batter is mixed without lumps. Pour the batter into your prepared pan.
In a small saucepan, melt the Earth Balance. Whisk in sugar and let bubble for a moment. Whisk in vanilla and milk. Zest your orange over the pan and stir until smooth. Drizzle the mixture over the batter.
Bake for 25 to 30 minutes, until a toothpick comes out clean. Make sure to find a spot that is free from topping, as the icing may cause the toothpick to look wet, even if the cake is ready.
Wait until the cake has cooled completely before slicing.