Imagine an August afternoon. Clouds have rolled in, and it’s cool enough to leave the windows open. A gentle breeze brings the scent of fresh grass and summer flowers into the house, and then you hear it: the soft tap-tap-tap of rain starting to fall.
You’re in the kitchen baking something sweet and comforting. A simple, single-layer cake, perfect to enjoy with a cup of tea while reading a book as the storm passes.
It sounds like a dream, doesn’t it? That was our Friday afternoon. I decided to try making a whole orange cake for the first time, completely gluten-free and dairy-free. Since we only photograph using natural light, the overcast sky felt frustrating at first. But the lighting gave the photos a beautifully moody feel, and enjoying a slice of this incredible cake to the sound and smell of rain made me want to slow down and embrace a moment of quiet indulgence.
I often struggle with imposter syndrome. It isn't surprising for someone who has dealt with anxiety since childhood and tends to be hypercritical of herself and her work.
I’m not a trained chef; I’m actually a trained makeup artist. But my passion for cooking sparked a 16-year career dedicated to sharing healthy recipes, creating spice blends, and formulating an all-purpose gluten-free flour to make delicious food effortless for you.
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When I made this cake the other day, I came up with the recipe right on the spot. Because it uses an entire orange, I was convinced my first attempt would be a complete failure, so I was genuinely shocked by how incredible it turned out.
Using just a few simple pantry staples, you can bake this effortless, gluten- and dairy-free cake. It has a rich orange flavor, a light and moist crumb, and needs nothing more than a light dusting of powdered sugar to finish it off.
Happy cooking!
Hayley
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