The Almond Eater https://thealmondeater.com/ Healthy, Real Food Recipes Wed, 08 Apr 2026 17:49:51 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://thealmondeater.com/wp-content/uploads/2025/10/cropped-favicon-sage-32x32.png The Almond Eater https://thealmondeater.com/ 32 32 Crockpot Breakfast Casserole https://thealmondeater.com/crockpot-breakfast-casserole/ https://thealmondeater.com/crockpot-breakfast-casserole/#respond Thu, 09 Apr 2026 09:00:47 +0000 https://thealmondeater.com/?p=129624 side view of a slice of crockpot breakfast casserole on a plate.Wake up to the best Crockpot Breakfast Casserole, a crowd-pleasing meal loaded with hashbrowns, bacon, veggies, and a high-protein hack…]]> side view of a slice of crockpot breakfast casserole on a plate.

Wake up to the best Crockpot Breakfast Casserole, a crowd-pleasing meal loaded with hashbrowns, bacon, veggies, and a high-protein hack for the fluffiest eggs ever. Make it as a ‘set it and forget it’ dish for holidays or big weekend brunches!

side view of a slice of crockpot breakfast casserole on a plate.

Why you’ll love this recipe!

Tall & fluffy – A lot of slow-cooker egg bakes can turn out dense or rubbery, but not here! The eggs are next-level fluffy thanks to my blended cottage cheese “hack.”

Set it and forget it – Whether you’re meal prepping for a busy week or hosting the whole family, this slow cooker egg bake is a lifesaver when you want a fancy-feeling meal without all the work.

Customizable – Out of an ingredient or two? Want to add your favorite meat? There are so many ways you can customize an egg casserole!

Table of Contents

If you know me, you know I live for a good tater tot breakfast casserole, but during the holiday chaos, I’ll make this Crockpot Hashbrown Breakfast Casserole instead. It has the same eggy, cheesy comfort with the benefit of being a ‘dump-and-go’ meal.

From top to bottom, this casserole is all about layers of breakfast goodness. Each slice has crispy hashbrowns, fluffy eggs loaded with bacon and veggies, and a gooey layer of cheese for good measure. 

But the best part? After everything is layered in the crockpot, your job is done. The slow cooker does the rest, and I’m left with extra time to play with my daughter or put the rest of the brunch spread together.

overhead view of the ingredients for a crockpot breakfast casserole.

Breakfast Casserole Ingredients

Frozen hashbrowns – The hashbrowns get nice and crispy on the bottom of the casserole. I like shredded hashbrowns, but hash brown patties and diced home fries also work. Just make sure to keep them frozen—no thawing necessary!

Vegetables – I used a colorful mix of red bell pepper, green bell pepper, and red onion.

Eggs – This recipe calls for a whopping 16 eggs, which is just enough for a firm yet fluffy structure.

Cottage cheese – Even if you aren’t a cottage cheese fan, do not skip this. It makes the eggs incredibly fluffy. Plus, it adds about 25 grams of protein to the entire dish! I promise you can’t taste it. 

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

  • Change the meat – If you’re not a bacon fan, add browned breakfast sausage (pork or turkey), spicy chorizo, diced country ham, or Canadian bacon instead.
  • Vegetarian option – You can even ditch the meat or swap it for vegan bacon strips, plant-based ground sausage, or homemade tempeh bacon.
  • Mix and match the veggies – Sautéed broccoli florets, mushrooms, baby spinach, or diced jalapeños would all be great in the casserole.
  • Use your favorite cheese – Any shreddable cheese goes! Use Gruyère, Swiss, Monterey Jack, Colby Jack, mozzarella, or another cheese you like.

How to Make a Crockpot Breakfast Casserole with Hashbrowns

Step 1: Add the hashbrowns. After lightly greasing the crockpot, spread the hashbrowns into the bottom.

Step 2: Cook the bacon. Cook the bacon in a skillet until it’s crispy. Move the cooked bacon to the crockpot.

overhead view of cooked bacon on top of hashbrowns in a crockpot.

Step 3: Cook the vegetables. Add the vegetables to the now-empty skillet and cook until they’re softened. Transfer them to the crockpot.

Step 4: Blend the cottage cheese. Blend the cottage cheese and milk in a small blender until smooth. Pour it into the bowl with the eggs, then whisk to combine. Pour the egg-cottage cheese mixture into the crockpot.

overhead view of blended cottage cheese and milk in a small blender.
overhead view of egg yolks and milk in a large glass bowl for a crockpot breakfast casserole.

Step 5: Finish. Lastly, sprinkle all of the shredded cheese over the casserole.

Step 6: Slow cook. Cook the casserole on LOW for 6 to 7 hours or on HIGH for 4 hours, or until the eggs are set. 

overhead view of a liquid egg mixture in a crockpot with vegetables for a crockpot breakfast casserole.
overhead view of shredded cheese on top of liquid eggs in a crockpot for a crockpot breakfast casserole.

Step 7: Serve. Slice the casserole into 8 pieces, garnish each with chopped chives, and enjoy!

overhead view of a baked breakfast casserole in a crockpot.

Erin’s Tips and Tricks

  • There’s no need to thaw the frozen hashbrowns before layering them in the casserole. Adding them frozen helps them hold their shape.
  • Always saute the veggies first to cook off the excess water. This will keep your eggs fluffy and the hashbrowns crisp!
  • You can cook this overnight on Low heat. Just know that the edges and the top will get a bit more browned and crispy if it goes for the full 7 hours. If you prefer a softer, paler egg bake, aim for the 6-hour mark.
  • Avoid rubbery eggs by switching the crockpot to Warm or by turning it off when the center is still a little jiggly but otherwise set. The eggs will continue to firm up from the residual heat.

My Pro Tip

The Secret to the Fluffiest Breakfast

I always whisk the blended cottage cheese and eggs vigorously for a full 1 or 2 minutes, or until they look light and frothy. Trust me, taking an extra minute to incorporate a little air yields a fluffier casserole.

Breakfast Casserole FAQs

Can I double the recipe?

It depends on the size of your crockpot. If you have a large 8-quart slow cooker, go ahead and double the ingredients. A standard 6-quart crockpot isn’t quite big enough to fit and cook the eggs properly.

Can I bake this casserole in the oven?

Sure! If you prefer the oven, follow the crockpot instructions as written, but layer everything in a greased 9×13 baking dish. Bake at 350°F for about 45 to 55 minutes, or until the center is set and the cheese is bubbly.

side view of a wooden spoon lifting a slice of a cooked crockpot breakfast casserole from a crockpot.

Serving Suggestions

If I’m making this overnight slow cooker breakfast casserole for a big family breakfast, I like to put out small bowls of sliced avocado, sour cream, chopped chives, and a few different hot sauce options so everyone can customize their slice.

A savory hashbrown breakfast casserole like this also needs something sweet on the side, so I also always have a bowl of fruit salsa or this creamy Greek yogurt fruit salad on the table. Plus, something extra indulgent, like cinnamon rolls or a lemon loaf, is always fun, too.

Storage

Refrigerator: If you have leftovers or made this for meal prep, place the cooled casserole slices in individual airtight containers and refrigerate for up to 4 days.

Freezer: The slices also freeze well for up to 2 months. Thaw them in the fridge overnight before reheating.

Reheating: Pop a slice in the microwave for 60 to 90 seconds or in the air fryer at 350°F for 3 to 5 minutes. 

side view of a fork cutting into a slice of crockpot breakfast casserole on a plate.

More Crowd-Pleasing Breakfast Recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

side view of a slice of crockpot breakfast casserole on a plate.
Print

Crockpot Breakfast Casserole

Wake up to the best Crockpot Breakfast Casserole, a crowd-pleasing meal loaded with hashbrowns, bacon, veggies, and a high-protein hack for the fluffiest eggs ever. Make it as a ‘set it and forget it’ dish for holidays or big weekend brunches!
Course Breakfast
Cuisine American
Diet Gluten Free
Keyword Crockpot Breakfast Casserole
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 8
Calories 404kcal
Author Erin Alvarez

Ingredients

  • 16 oz 1 lb. frozen hashbrowns
  • Nonstick spray
  • 8 oz turkey bacon or regular, chopped; if using regular, omit nonstick spray
  • 1 tbsp olive oil
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • ½ cup red onion diced
  • 16 eggs
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup cottage cheese
  • ½ cup milk
  • 2 cups shredded cheddar cheese
  • Chopped chives for garnish

Instructions

  • Spray your crockpot generously with nonstick spray, then pour the frozen hashbrowns into it.
  • Next, spray a medium skillet with nonstick spray and heat over medium heat. Add the bacon and cook for 8-10 minutes until crispy; remove with a slotted spoon and place into your crockpot.
  • Pour the olive oil into the skillet, then add the red bell pepper, green bell pepper and red onion. Sauté for 2-3 minutes until softened, then transfer to your crockpot.
  • Add the eggs, salt and pepper to a large bowl and set aside.
  • Add the cottage cheese and milk to a small blender and blend for 20 seconds or so until smooth, then pour the cottage cheese mixture into the bowl with the eggs.
  • Whisk the eggs and cottage cheese together until well combined, then pour into the crockpot. Last, sprinkle everything with shredded cheese.
  • Cook on LOW heat for 6-7 hours, or on HIGH heat for 4 hours until the eggs have set.
  • Slice the casserole into 8 pieces, sprinkle with chopped chives (optional) and enjoy!

Notes

NOTE: you CAN cook this overnight on low heat, but the top and edges will be a little more brown
*Calories are per serving and are an estimation

Nutrition

Calories: 404kcal | Carbohydrates: 6g | Protein: 29g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 388mg | Sodium: 1207mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1316IU | Vitamin C: 32mg | Calcium: 297mg | Iron: 2mg
]]> https://thealmondeater.com/crockpot-breakfast-casserole/feed/ 0 15+ Flavor-Forward High Fiber Recipes https://thealmondeater.com/15-flavor-forward-high-fiber-recipes/ https://thealmondeater.com/15-flavor-forward-high-fiber-recipes/#respond Thu, 02 Apr 2026 09:00:00 +0000 https://thealmondeater.com/?p=129414 bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoonUp your fiber intake with one (or more!) of these High Fiber Recipes. Everything from tacos to soup to chia…]]> bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoon

Up your fiber intake with one (or more!) of these High Fiber Recipes. Everything from tacos to soup to chia pudding, this list will inspire you to add more vegetables, nuts, seeds, and legumes to your diet!

bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoon

Adding fiber to your diet is easy!

There’s been a lot of talk about protein lately, and for good reason! Protein is very important, especially when it comes to controlling hunger.

However, fiber is just as important, and including fiber along with protein is what we should be aiming for.

Personally, I like to batch prep overnight oats or chia pudding to enjoy throughout the week. That in itself guarantees that I’m getting in fiber. Along with that, simply including more vegetables, especially with lunch and dinner, helps me feel like I’m hitting my fiber goals.

What is fiber

Fiber is a type of carbohydrate often found in whole grains, vegetables, fruit, nuts, and seeds. Fiber helps regular the body’s use of sugars, which typically helps keep hunger in check. From a health perspective, fiber has positive effects in regards to heart health, and some studies show a reduced risk of cancer.

Typically, people need between 25-35 grams of fiber per day, but most only get 15 grams or less!

Types of fiber

There are two main types of fiber: soluble fiber vs. insoluble fiber. Soluble fiber dissolves in water and forms a gel-like substance in the stomach. Insoluble fiber doesn’t dissolve and instead remains largely intact as it moves throughout the body.

Both kinds of fiber have benefits and can be found in a variety of foods. Below I’m sharing recipes that contain both soluble and insoluble fiber depending on what you’re looking for.

Fiber-Packed Recipes to Bookmark

1
bowl with quinoa, feta cheese, cucumber, and other vegetables inside and with a spoon
Zesty Quinoa Salad
A quinoa salad loaded with cucumbers, tomatoes, chickpeas, and feta, then drizzled with a citrusy dressing. Even quinoa skeptics will love this one! FIBER: 16g per serving
Check out this recipe
2
rotini pasta in a white bowl with chopped asparagus, tomatoes and red onion
Grilled Asparagus Pasta Salad
Automatically add flavor to any vegetable by grilling it. This pasta salad features grilled asparagus and tomatoes, plus a simple lemon dressing. FIBER: 7g per serving, plus more if you use whole grain pasta
Check out this recipe
3
a little jar with oats, peanut butter and jelly and topped with slices of banana
PB&J Overnight Oats
These overnight oats taste like childhood, that is, if your childhood consisted of peanut butter and jelly sandwiches! Not only do you get fiber from the oats, but from the chia seeds as well. FIBER: 20g per serving
Check out this recipe
4
black bean sweet potato tacos on a plate
Black Bean Sweet Potato Tacos
Bookmark this one for your next taco Tuesday! Vegetarian tacos loaded with black beans, sweet potatoes and an avocado dressing. YUM! FIBER: 12g per 2 tacos
Check out this recipe
5
a bowl of soup with diced chicken and cooked green lentils
Chicken Lentil Soup
Lentils plus vegetables make this a good choice for adding fiber to your diet. Plus, the addition of chicken makes this not only a high fiber recipe, but high protein too! FIBER: 17g per serving
Check out this recipe
6
small jar filled with chocolate milk, chia seeds and raspberries
Chocolate Chia Pudding
This is a single serve chia pudding recipe that uses 5 tablespoons of chia seeds. Whoa! If you tend to crave something sweet for breakfast, be sure to prep this the night before. FIBER: 25g per serving
Check out this recipe
7
sweet potatoes topped with bacon, egg, spinach, and avocado
Sweet Potato Breakfast Bowl
Mashed sweet potatoes are the base of this bowl, plus spinach, avocado, bacon, and a fried egg. If you're a sweet potato fan and/or your enjoy savory breakfasts, this recipe is for you! FIBER: 13g per serving
Check out this recipe
8
instant pot split pea soup in a bowl with pancetta pieces on top
Instant Pot Split Pea Soup
Split peas themselves contain a lot of fiber, and this soup is a great way to enjoy them. Plus, you really can't go wrong with any soup that's topped with crispy pancetta. FIBER: 21g per serving
Check out this recipe
9
bowls with rice, chickpeas, broccoli, and bell pepper
General Tso’s Chickpeas
If you love general tso's, you're going to love this plant-based, fiber-filled version made with chickpeas. FIBER: 24g per serving
Check out this recipe
10
bowl of chickpeas with tuna and vegetables
Mediterranean Chickpea Tuna Salad
This is truly one of my favorite recipes to make for a crowd. Chickpeas, tomatoes, cucumber, plus tuna make this a tasty choice. FIBER: 17g per serving
Check out this recipe
11
raspberry orange smoothie in a glass topped with pistachios
Berry Pistachio Smoothie
Raspberries are high in fiber on their own, plus strawberries and pistachios make this a great on-the-go breakfast or snack option. FIBER: 10g per serving
12
chickpeas and lentils in a bowl topped with cilantro
Chickpea Lentil Curry
Truly my favorite curry recipe on my site! This one is loaded with chickpeas and lentils, making it filling and a great choice for adding fiber to your diet. FIBER: 17g per serving
Check out this recipe
13
vegetable paella in a dutch oven with a wooden spoon
Vegetable Paella
Looking to eat a veggie-filled meal? Look no further than this vegetable paella, which features artichokes, peas, mushrooms, and green beans. Plus, it's made in one pot! FIBER: 14g per serving
Check out this recipe
14
stir fry in a skillet
Honey Garlic Shrimp Stir Fry
One of the best stir fry recipes because the sauce is SO good. Broccoli, peppers and snow peas combine with shrimp for this easy weeknight meal. FIBER: 9g per serving
Check out this recipe
15
white beans, tomatoes, cucumbers on an oval-shaped platter
Cannellini Bean Salad
This bean salad is a very simple summer salad and a great way to use canned white beans! FIBER: 11g per serving
Check out this recipe
16
chia pudding topped with mango
Mango Chia Pudding
Mangos are high in fiber, so this mango chia pudding is an excellent choice for a high fiber breakfast! Mango blends with milk before stirring in the chia seeds, plus there's extra fresh mango on top. FIBER: 13g per serving
Check out this recipe

Even more fiber-packed recipes

Fiber sources: (1) (2)

]]> https://thealmondeater.com/15-flavor-forward-high-fiber-recipes/feed/ 0 Orange Cake https://thealmondeater.com/vanilla-blood-orange-cake/ https://thealmondeater.com/vanilla-blood-orange-cake/#comments Sat, 28 Mar 2026 09:00:40 +0000 https://thealmondeater.com/vanilla-blood-orange-cake/ side view of a sliced orange cake on a white plate.This Orange Cake is delicate, fluffy, and bursting with sunshine! Made with everyday baking staples and the juice and zest…]]> side view of a sliced orange cake on a white plate.

This Orange Cake is delicate, fluffy, and bursting with sunshine! Made with everyday baking staples and the juice and zest of fresh oranges, it’s finished with an orange-vanilla glaze to take it over the top. Enjoy a slice with a cup of tea or for dessert.

side view of a sliced orange cake on a white plate.

Why you’ll love this recipe!

Real oranges – The juice and zest from fresh oranges give this simple cake the brightest orange flavors.

SO moist – Most orange cake recipes use oil for moisture, but I used eggs and applesauce for a slightly healthier cake.

Easy & elegant – Like my pistachio cake and vegan coffee cake, this is an easy one-layer cake with some serious fancy vibes.

Table of Contents

Cake! I love cake. My sweet tooth practically calls out for a slice of lavender coffee cake or chocolate coconut cake when it’s time for dessert.

I make this Orange Cake when I want to channel my inner Martha Stewart. It’s a simple but sophisticated one-layer dessert with a fluffy, golden crumb and a glistening orange vanilla glaze. But it’s the vibrant orange flavors in every bite that make it a winning sweet treat.

Take it from me, the biggest cake lover I know: The melt-in-your-mouth texture and bright pops of citrus in each slice will bring a little more sunshine to anyone’s day. 

overhead view of the ingredients for orange cake in individual bowls.

Orange Cake Ingredients

Navel oranges – It wouldn’t be an orange cake without the fresh citrus flavors and aromas, so I zested a large navel orange before squeezing out all of the juice. If you don’t have a navel orange, use mandarin oranges, blood oranges, or any other kind of orange you like.

Applesauce – The cake gets most of its moisture from plain, unsweetened applesauce. Melted coconut oil or vegetable oil will work as substitutes, but the crumb won’t be as light or delicate.

Flour – Classic all-purpose flour works perfectly.

Orange vanilla glaze – I decorated the cake with a very simple glaze made from powdered sugar, orange juice, and vanilla extract.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

  • Orange almond cake – Add 1 teaspoon of almond extract to the wet ingredients for just a kiss of almond. You could sprinkle toasted almond slices over the glaze, too!
  • Gluten-free option – I haven’t tested this recipe with anything other than all-purpose flour, but a 1:1 gluten-free flour blend might work as a substitute.
  • Glaze substitute – If you’d rather keep it simple, sift powdered sugar over the cake instead.

How to Make Orange Cake

Step 1: Make the orange sugar. Add the sugar and orange zest to a bowl and rub them together with your fingers until fragrant. Add the butter to the same bowl and beat with a mixer until fluffy.

overhead view of butter and sugar being whipped together for orange cake batter in a glass bowl.

Step 2: Add the wet ingredients. Next, mix the eggs, milk, orange juice, applesauce, and vanilla with the butter-sugar mixture until combined.

Step 3: Whisk dry ingredients. Whisk the flour, baking powder, baking soda, and salt together in a separate bowl.

Step 4: Combine. Gently stir the dry ingredients into the wet mixture until just combined.

side view of flour on top of orange cake batter in a glass bowl.
side view of orange cake batter in a glass bowl.

Step 5: Bake. Pour the cake batter into a cake pan and bake until a toothpick inserted in the middle comes out clean. Set it aside to cool.

overhead view of orange cake batter in a cake pan.
overhead view of baked orange cake in a cake pan.

Step 6: Make the glaze. Meanwhile, whisk the orange juice and vanilla together in a bowl, then whisk in the powdered sugar until you have a smooth glaze.

Step 7: Decorate and serve. Pour the glaze over the cooled cake and use a spatula to spread it evenly over the top. Slice and enjoy!

side view of a slice of orange cake being lifted from the cake on a white plate.

Erin’s Tips and Tricks

  • Only zest the orange peel, not the white pith underneath. The pith is very bitter, and you don’t want it messing with the cake!
  • Zest the orange before juicing it. It’s way easier this way, trust me.
  • Room temperature ingredients are easier to incorporate into cake batters. Remember to take the eggs, butter, milk, oranges, applesauce, and any other refrigerated ingredients out of the fridge at least 30 minutes ahead of time.
  • Don’t overmix the batter when combining the wet and dry mixes. To keep the cake’s delicate crumb, very gently combine the two with a wooden spoon or spatula until the flour is absorbed.
  • Garnish the cake with candied orange slices, fresh mint leaves, or extra orange zest to make it feel extra fancy.

My Pro Tip

Glazing The Cake

The cake has to be completely cooled before pouring the glaze over the top. If it’s still warm, the glaze will melt right off! Also, give the glaze a minute or two to harden after pouring it over the cake. The glisten and shine are so worth the wait.

Orange Cake FAQs

Can I make orange cake with bottled orange juice instead?

Bottled orange juice does work here, but it won’t perfume the cake with the same fresh aromatic oils found in the juice and zest of a real orange.

Can I use a different cake pan?

This recipe makes enough cake batter for a 9×5 loaf pan or a standard bundt pan. I’d recommend checking for doneness around the 45-minute mark—it may take slightly longer to bake in these pans.

Storage

Make-ahead: I like to serve this cake fresh to enjoy each moist and fluffy bite to the fullest. That said, the unglazed cake will still be a bit moist after staying covered on the kitchen counter for 1 to 3 days.

Refrigerator: The whole cake or individual slices can be kept in an airtight container in the fridge for up to a week. Keep in mind that it will dry out slightly as it sits.

Freezer: You can wrap the unglazed cake in plastic wrap and freeze it for up to 3 months. Thaw it on the kitchen counter before pouring the glaze over top.

close up on a slice of orange cake on a white plate.

More Cake Recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

side view of a sliced orange cake on a white plate.
Print

Orange Cake

This Orange Cake is delicate, fluffy, and bursting with sunshine! Made with everyday baking staples and the juice and zest of fresh oranges, it’s finished with an orange-vanilla glaze to take it over the top. Enjoy a slice with a cup of tea or for dessert.
Course Dessert
Cuisine American
Diet Vegetarian
Keyword orange cake
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 448kcal
Author Erin Alvarez

Ingredients

  • 1 ½ cups sugar
  • Zest from 1 navel orange
  • ¾ cup butter softened
  • 3 eggs
  • ½ cup milk
  • ¼ cup orange juice
  • ¼ cup applesauce
  • 1 tsp vanilla
  • 1 ½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Glaze:

  • ½ cup powdered sugar
  • 2 tbsp orange juice
  • ¼ tsp vanilla

Instructions

  • Preheat oven to 350°F and line a 9” cake pan with parchment paper; set aside.
  • Add the sugar and orange zest to a large bowl, then use your fingers to rub them together until fragrant. To that same bowl, add the butter and beat with a hand mixer or stand mixer until fluffy, 1-2 minutes.
  • Then, add the eggs, milk, orange juice, applesauce, and vanilla to that bowl and mix to combine.
  • In a separate bowl, stir the flour, baking powder, baking soda, and salt together.
  • Pour the dry ingredients into the wet, then gently stir to combine just until the flour disappears. Pour the batter in to the prepared cake pan and bake for 50 minutes or until a toothpick comes out clean. Leave the cake in the pan for 10 minutes before carefully inverting it onto a wire rack. Allow the cake to cool before adding the glaze.
  • For the glaze, whisk the orange juice and vanilla together, then add in the powdered sugar and whisk until smooth.
  • Pour the glaze over the cake and smooth it out across the top. Wait a few minutes before slicing. Enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition

Calories: 448kcal | Carbohydrates: 65g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 449mg | Potassium: 85mg | Fiber: 1g | Sugar: 47g | Vitamin A: 647IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg
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