230ml almond milk
1 tablespoon RAW apple cider vinegar
1 tablespoon fresh orange zest
3 tablespoons orange juice
1 teaspoon vanilla extract
5 tbsp RAW honey
4 tbsp RAW olive oil
130g all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
For the Orange Glaze:
3 tablespoons RAW honey
1 tablespoon Orange juice
Preheat oven to 325 degrees F. Lightly spray with cooking spray or line with parchment paper and lightly spray with oil.
Whisk together the almond milk and vinegar and set aside for 5 minutes.
In a small bowl, whisk together the orange zest, orange juice, vanilla extract, honey and olive oil. Stir until honey is dissolved. Add in the almond milk.
In a separate large bowl, whisk together the flour, baking soda, and salt. Gently stir in the orange-milk mixture and stir until just combined.
Pour batter into the prepared pan and bake until a knife comes out clean, about 50-55 minutes.
Remove from oven and let cool in the pan; gently remove and slice.
When ready to serve; whisk together the honey and orange juice. Drizzle on the cake.