Holiday Orange Cardamom Cake Vegan
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- Опубликовано: 20 сен 2024
- #vegan #cake #veganrecipe #bakery #chocolatecake #orange #buttercream
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Love seeing you! I am so fascinated about using the whole oranges! Orange and Cardamom! Yum!!!
YES more content I love your channel!!!!
Coconut vanilla whipped cream on top of the buttercream filling or icing and on top of the cake would be even more wonderful...oh but it's so lovely :-)
Good to see you again! The cake looks so beautiful and the combo of flavors sounds so delicious! Thanks for posting : )
OMG IVE MISSED YOUR VIDEOS CANT WAIT FOR YOUR XMAS CONTENT
Looks absolutely delicious,thanks so much❤❤
It’s gorgeous and it looks delicious!!
I love cardamom, I love orange, what a nice surprise!
All your recipes are incredibly delicious !
I'm so inspired!!! Hope you are feeling better!!
Yes! This looks so doable too!
Holy Cow!! Absolutely stunning!!! Would you possibly be able to turn this into a roll cake? I understand its a different formula to get the cake to roll, but can see this being a stunner of a roll cake!
Happy Halloween, Gretchen. Your orange cake looks so elegant, and so is your curly hair. Have you ever made vegan pumpkin bars?
Bonjour, pourrait-on avoir les portions en français SVP ça m'a l'air tellement délicieux 😋
Happy Halloween Gretchen:)) Welcome back:)) Hope your back is much, much better Jenxoxox!💚🧡🎃💚
Thank you so much!!
Hi🤩😁😍!!! Thank you for another great recipe! But do you have an opinion on using "Just Egg" egg replacement for baking? If you can can you please do a commentary on your opinion on it? Thank you😘🥰😚.
Omg. I don't know if I could EVER do what you do Gretchen!
I've made 3 batches of this cake and I'm still not happy with it. I need to trouble shoot. All 3 where too gummy. One was bitter. And I feel like there's just not enough loft. I am about to try using some baking soda lol. I am using AP. Which I guess could be the problem. I think I might blanch the peels before using them again. I will go get some cake flour and will hand mix vs in the food processor. Oh my butter may have been too cold in my last batch but not in my first one and it fell. You know I just might make cupcakes lol. I have s friend 40th wedding anniversary that I am making this for and I'm running out of time to practice. Ahhhhhhhhhhi don't normally have this difficult of a time so I'm at a lost.
Hmm, I’m sorry the recipes giving you so much trouble. I’ve never had any problems with this recipe as it’s written.
Definitely weigh your flour versus cups measuring
Thank you, Gretchen. I made your white cake last week for a baby shower with your low sugar butter cream. And for the first time in my life I liked the icing more than the cake. lol it was a hit. I had a little trouble with that cake too. I'm thinking it's my oven. It's a bosch gas oven, and I've heard baking is better in an electric oven because it's a drier heat. My niece made cookies over the summer and they too seemed too moist. I'm by no means saying it's your recipe. I'm sure it's something on my end. Oh, I did weigh the flour and butter.
Looks stunning. I do not have a food processor and egg replacer. What can be used instead
Do you have a blender? Because you do have to puree the oranges somehow, everything else can be mixed by hand with a whisk. Leave out the egg replacer if you have no access to any kind.
@@GretchensVeganBakery Ok. Thanks for your reply.
@@GretchensVeganBakery Can we use psyllium husk instead?
Won't the white part of the oranges taste bitter in the cake?
And how does one prepare those orange slices for decoration?
Good question & I think I mentioned that in the video? If not I definitely wrote about it on thee recipe post. I use small mandarin oranges which have the least amount of pith (that white bitter part) Clementines are also great because they are small with a very thin skin. If you cannot get those you can use another orange but yes you are correct that rind can be a problem, so I would probably peel & use the orange skin and leave behind that white pith.
I bought the dehydrated orange slices But if you have a very sharp knife & a dehydrator you can easily do it at home. If not a dehydrator (which most don't have) some ovens will set to a very low temperature like 170°F which is comparable to a dehydrating temperture
Looks to Goregous to eat😋😋
i have to try this, can it be done without the cardamon without disrupting the chemistry of the recipe on both the cake and the buttercream?
Yes! Absolutely!
@@GretchensVeganBakery ty so much
@@GretchensVeganBakery the recipe didnt mention for the vanilla extract is that pure or artificial
for the quantities on those are usually different.
and in the icing recipe can i omit the butter extract or is that a must?
also im not clear on the quantity batter (recipe) on the website is that for 2 layers or just 1?
HI Joanne, I guess I assume most people are using pure Vanilla since artificial vanilla flavoring isn't really considered vegan since it could come from anal excretions of beavers. "Beaver butts secrete a goo called castoreum, which the animals use to mark their territory. The U.S. Food and Drug Administration lists castoreum as a “generally regarded as safe” additive, and manufacturers have been using it extensively in foods for at least 80 years" Anyway all that being said, I use pure vanilla lol
As for the Butter Extract you can totally leave that out, I'm sorry if I did not note "optional on the ingredient list as I normally do for an ingredient like that one
The cake recipe will make 2-8" layers (I have a Notes for Success section & a Pans Sizes section on this recipe where I state "this recipe will make 2-8" layers"
It is also listed again within the recipe section itself
@@GretchensVeganBakery ty so much Gretchen, i did not know that about artificial vanilla but knew that some is made from GMO ingredients and i avoid that, i learned something new today, awesome
cool for the butter emulsion
and great for the 2 layers in recipe, i guess i didnt go down far enough, i just looked at the ingredients, i should've read it all, and appreciate you taking the time to answer my questions, its very clear now, cant wait to make this today, i
Gretchen, where are you from? You pronounce "orange" the same way I do! Everyone always teases me for pronouncing it "are-ange". Seems like most people pronounce it as "ore-enge".
🤣 omg New Jersey
I also say “wudder” -water 😀
@@GretchensVeganBakery That makes so much sense. I'm also from NJ! Holy moly 🤣
What vegan butter do you use? Looks great!
Thanks! I prefer Earth Balance
I love you
😍🍑🎂 yum!!!! Thank you for easy recipes that are gluten and egg free!
can I use the tiny calamondin oranges for this recipe?
Hi Nancy I'm not sure what those are! But if you read the written post for this recipe (and actually I think I also said it in this video?) I explain that a smaller THIN skinned oranges will be best since the bitterness comes from oranges that have thick white pith under the actual skin, so if you see too much of that white on the orange (under the beautiful zesty skin part) just trim away that white part and use the rest of the orange
@@GretchensVeganBakery it is similar to a kumquat the outside skin is edible and sweet but the orange is sour there very tiny oranges
Then yes!!
@@GretchensVeganBakery Thank you!