Orange Oatmeal Cake

Vegetarian
Orange Oatmeal Cake
45 min.
15
259kcal

Suggestions

Orange Oatmeal Cake: A Refreshing Vegetarian Dessert

Indulge in the delightful fusion of citrus and oats with this Orange Oatmeal Cake, a scrumptious vegetarian dessert that promises to tantalize your taste buds. Perfect for those with a sweet tooth and a penchant for wholesome ingredients, this cake is not only delicious but also relatively guilt-free, boasting a modest 259 calories per serving.

With its unique blend of flavors and textures, this cake is a crowd-pleaser that can serve up to 15 individuals, making it an ideal choice for potlucks, gatherings, or simply enjoying at home. The best part? It requires just 45 minutes from start to finish, ensuring you can satisfy your cravings without spending hours in the kitchen.

Prepare to be amazed by the simplicity and elegance of this Orange Oatmeal Cake, a dessert that's as beautiful as it is delicious. The zesty orange flavor is perfectly balanced by the hearty oats, creating a moist and tender cake that's both comforting and refreshing. Whether you're a seasoned baker or a curious novice, this recipe is sure to become a staple in your dessert repertoire.

Ingredients

  • teaspoon double-acting baking powder 
  • 0.5 cup brown sugar packed
  • cup butter softened
  •  eggs 
  • 1.5 cups flour all-purpose
  • teaspoon ground ginger 
  • 0.5 cup orange juice 
  • tablespoon orange zest 
  • 0.8 cup rolled oats 
  • 0.3 teaspoon salt 
  • teaspoons vanilla extract 
  • 0.5 cup walnut pieces chopped
  • 0.5 cup granulated sugar white

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • baking pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  2. In a large bowl, cream the butter or margarine with the white sugar and the brown sugar. Beat in the egg, then the orange juice, vanilla, and grated orange rind.
  3. In another bowl, stir together the flour, oats, salt, ginger, and baking powder. Beat into the orange mixture and then stir in the nuts.
  4. Pour batter into the prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until cake tests done.
  6. Transfer to a cooling rack and allow cake to cool. Makes 10 to 16 servings.

Nutrition Facts

Calories259kcal
Protein4.56%
Fat53.08%
Carbs42.36%

Properties

Glycemic Index
26.61
Glycemic Load
13.05
Inflammation Score
-4
Nutrition Score
5.0821739383366%

Flavonoids

Cyanidin
0.11mg
Eriodictyol
0.01mg
Hesperetin
0.99mg
Naringenin
0.18mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:258.84kcal
12.94%
Fat:15.53g
23.89%
Saturated Fat:8.18g
51.12%
Carbohydrates:27.88g
9.29%
Net Carbohydrates:26.79g
9.74%
Sugar:14.73g
16.37%
Cholesterol:43.45mg
14.48%
Sodium:171.37mg
7.45%
Alcohol:0.18g
100%
Alcohol %:0.37%
100%
Protein:3g
6%
Manganese:0.42mg
20.91%
Selenium:6.87µg
9.81%
Vitamin B1:0.14mg
9.34%
Vitamin A:413.06IU
8.26%
Folate:32.52µg
8.13%
Phosphorus:60.94mg
6.09%
Iron:1.05mg
5.84%
Vitamin C:4.73mg
5.73%
Vitamin B2:0.1mg
5.72%
Copper:0.11mg
5.35%
Vitamin B3:0.9mg
4.48%
Fiber:1.09g
4.35%
Magnesium:17.24mg
4.31%
Calcium:36.69mg
3.67%
Vitamin E:0.44mg
2.92%
Zinc:0.42mg
2.8%
Potassium:82.81mg
2.37%
Vitamin B6:0.04mg
2.2%
Vitamin B5:0.21mg
2.12%
Vitamin K:1.3µg
1.24%
Source:Allrecipes