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4.6 from 5 votes

Vegan Orange Cake with Vanilla Coconut Whip Frosting

This incredible vegan orange cake is totally bursting with flavor. It's topped with a heavenly vanilla coconut whip frosting!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 16 slices
Author: Karissa


Vegan Orange Cake

  • 3 cups flour
  • 1 cup organic sugar
  • 1/4 tsp salt
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 2 cups orange juice
  • 1/4 cup grapeseed oil
  • 2.5 tsp Nielsen-Massey Pure Orange Extract
  • 1 tsp Nielsen-Massey Pure Vanilla Extract

Vanilla Coconut Whip Frosting

  • 2 cups coconut cream
  • 3-4 tbsp organic agave or maple syrup
  • 1 tsp Nielsen-Massey Pure Vanilla Extract


  • orange zest from one orange
  • optional Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • optional cranberries


Vegan Orange Cake

  • Preheat oven to 350 degrees Fahrenheit. Grease your cake pan(s) and sprinkle with flour. 
  • Whisk together all dry ingredients in one bowl (flour, sugar, salt, baking powder, and baking soda) and wet ingredients another large bowl (orange juice, oil, orange extract, and vanilla extract.)
  • Whisk about a cup of the dry ingredients into the wet ingredients. Then, stir in remaining dry ingredients. 
  • Pour cake batter evenly into two round cake pans or into one 9x13 pan. 
  • Bake for 22-25 minutes*. (Or until a toothpick comes out clean.)

Coconut Whip Frosting

  • Prep: Refrigerate 2 cans of coconut cream or 4 cans of coconut milk overnight (I'd recommend buying an extra can just in case one is a dud). Refrigerate mixing bowl at least 30 minutes in advance of making frosting. 
  • Scoop out cold coconut cream from the cans and add into refrigerated bowl. Leave behind the excess liquid (you can store it in your fridge.)
  • Add in agave or maple syrup and vanilla extract. Whip on medium speed for 2-4 minutes, or until stiff peaks form. Be careful not to over-whip and check frequently. If the cream begins to separate, you have over-whipped.
  • After cake cools, frost it** and top with orange zest. You can also top with vanilla sugar and cranberries for a super festive appearance! 


*REGARDING COOK TIME: Cook time with vary depending on the size pans you use and the material they are made of. For two 9-inch round pans, my cake is done in about 22 minutes. For a 9x13 glass pan, it is done in about 25 minutes. 
**If making this recipe ahead of time, store frosting in the fridge. Re-whip when you are ready to frost the cake.
Note about servings: There are 16 servings in a double layer cake, but you can stretch this out to about 24 servings for a 9x13 cake.