Vegan Orange Cranberry Coriander Pound Cake

• Produce

  • 2 tbsp Candied orange peel
  • 1/4 cup Cranberries, dried
  • 1/2 tsp Orange, zest

• Refrigerated

  • 3/4 cup Nondairy milk

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 tbsp Coriander seeds
  • 1/8 tsp Nutmeg or mace, ground
  • 1/4 tsp Salt
  • 9 1/2 tbsp Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/4 cup Oil

• Nuts & Seeds

  • 1/3 cup Unroasted cashews

• Drinks

  • 1/2 cup Orange juice

• Liquids

  • 2 tbsp Water

• Other

  • Zest of an orange

Found on landsandflavors.com

Description

Ingredients

• ⅓ cup orange juice
• 2 Tablespoons water
• 1½ Tablespoons sugar
• 1 Tablespoon coriander seeds
• ½ teaspoon orange zest
• 2 cups all purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ⅓ cup unroasted cashews (soaked in boiling water for 20 minutes)
• ¾ cup nondairy milk
• ¼ cup orange juice
• ½ cup sugar
• ¼ cup oil (I used half coconut oil, half sunflower oil)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg or mace
• zest of an orange
• 2 Tablespoons finely chopped candied orange peel
• ¼ cup finely chopped dried cranberries

Directions

• First make the syrup by adding the orange juice, water, sugar, and coriander seeds to a small saucepan. Bring to a boil and let simmer for 10 minutes on medium-low heat. This is intended to soften the coriander seeds and infuse some of their flavor into the syrup. After simmering for 10 minutes, strain the coriander seeds into a small sieve, and add the ½ teaspoon of orange zest to the syrup and set both aside.
• Preheat oven to 350°F and grease a loaf pan (I use an 8.5in x 4.5in x 2.5in glass loaf pan). In a large mixing bowl, combine the flour, baking powder, and baking soda and set aside.
• Into a blender jar, add the cashews, nondairy milk, orange juice, sugar, oil, vanilla, salt, nutmeg, and orange zest and blend on high until completely smooth (the length of blending time depends on the power of your blender). Once it is completely smooth, pour all of this mixture into the large mixing bowl of dry ingredients along with the strained coriander seeds, chopped orange peel, and chopped dried cranberries and stir with a spoon or spatula until just combined. Pour this thick batter into the greased loaf pan, smooth out the top, and bake in the oven for 50-60 minutes. My cake took 55 minutes. Insert a toothpick into the center of the cake after 50 minutes to see if it needs more time. You dont want to see any batter or gummy crumbs on the toothpick.
• After the cake is done, remove from the oven, spoon the reserved syrup over the top and around the sides and allow to cool until room temperature before slicing and serving.