Vegan Greek New Year S Cake

Cultures across the globe have long cooked up certain dishes for luck as the calendar turns, and today I have for you one of my most favorite: this vegan Greek New Year’s Cake. I will start out by saying this is my version of a Greek New Year’s Cake and I am not claiming any authenticity. I stayed faithful to the ingredients that are used in the Greek cake, which is called a vasilopita, but created my own recipe spinning off from my Vegan Lemon Yogurt Bundt Cake. From what I saw online, it is not as if there is a single version of a Greek New Year’s Cake, and different cooks put their own spin on it. Some even call it a sweet bread and add yeast for the leavening. So–no harm done! A fun story about this cake is that cooks used to add a coin to the batter (preferably a gold coin) for luck. I considered that, but then had frightful visions of Jay swallowing it, and decided against. Instead, I studded the cake with slivers of almonds, which tied in nicely with the overall flavor of the cake. Whether you are superstitious or not about the new year, you will feel quite lucky biting into a slice of this cake! If you make it, I’d love to hear.

Why you will love this recipe

Delicious. You will fall in love with the flavor of this cake. It has subtle but definite notes of orange and almond and the crumb is so silky and tender, it will literally melt in your mouth. Easy. This is a really simple batter, and you probably already have the ingredients on hand. Even if you are a new cook, you should be fine so long as you follow instructions. Gorgeous. The oranges in the recipe add a lovely color to the crumb, and you don’t even need a glaze or icing–just dust the cake with powdered sugar for a really pretty presentation. One-bowl batter. You will need to blend up the oranges but otherwise there’s not much cleanup.

How to make Vegan Greek New Year’s Cake

Preheat the oven to 350 degrees Fahrenheit. Oil a bundt cake pan. Zest the oranges, then peel them and deseed if necessary. Blend the orange segments until you have a thick puree. You should have a cup of puree. Add the orange puree to a large bowl or the bowl of a stand mixer along with the sugar, vanilla, yogurt and the oils. Mix using a hand mixer or a whisk, or on medium speed in the stand mixer.

Add the almond flour to the bowl along with salt and nutmeg, if using. Then sift in the all purpose flour, cornstarch, baking powder and baking soda. Mix with a spatula first to keep the flour from flying all over, and then for 20 seconds in the stand mixer or with a hand mixer. If using a whisk, stop as soon as the batter comes together. Scrape the sides and bottom of the bowl to make sure you don’t have any dry streaks of flour. Stir in the sliced almonds, if using.

Pour the batter into the prepared bundt pan and smooth with a spatula. This cake comes out fairly easily from the pan, once it has baked, but if you are new at this add a dusting of flour to the bundt pan after oiling it to ensure you can unmold effortlessly. You can also use a springform pan to bake this cake, which will make unmolding far easier.

Let the cake stand on a rack for 10 minutes, then run a knife gently along the edges and the center tube of the pan. Place a plate on top and turn the cake upside-down quickly to unmold. You might need to tap gently on the pan. Place the plate with the cake on the rack and continue to cool. Once it has cooled, dust with powdered sugar and serve.