• 2 cups (240g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • ¼ teaspoon (2g) salt
  • 1 tsp (4g) cinnamon powder
  • ½ tsp (2g) ginger powder
  • 1 tbsp (6g) orange zest
  • ¾ cup (180mL) vegetable oil
  • ½ cup (100g) castor sugar
  • ½ cup (100g) Sprig Coconut Sugar with a quartet of spices
  • 1 teaspoon (5mL) Sprig Bourbon Vanilla Extract
  • 2 eggs
  • ¼ cup (60mL) fresh orange juice
  1. Pre-heat the oven to 180C. Line an 8″ round cake pan with parchment paper
  2. In a bowl, whisk together flour, baking powder, cinnamon powder, ginger powder, orange zest and salt
  3. In a separate bowl, beat vegetable oil, castor sugar, and Sprig Coconut Sugar.
  4. Beat in the Sprig Bourbon Vanilla Extract.
  5. Add eggs, one at a time and beat well after each addition. Mix in the orange juice.
  6. Using a spatula, gently fold in the dry ingredients into the wet ingredients. Mix only until well combined. Fold in the sliced strawberries
  7. Pour the batter into the prepared cake pan. Bake at 180C for 40-45 minutes or until a skewer inserted into the center comes out clean.
  8. Once the cake has cooled completely, top with cream cheese frosting
Recipe by Bake with Shivesh at https://bakewithshivesh.com/spiced-orange-wreath-cake/