Vegan Orange Cake with Vanilla Coconut Whip Frosting
by Karissa's Vegan Kitchen
This incredible vegan orange cake is totally bursting with flavor. It's topped with a heavenly vanilla coconut whip frosting!
Servings: 16 slices
Ingredients
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
Toppings
- orange zest from one orange
- optional Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
- optional cranberries
Instructions
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!
Notes
*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.