This incredible vegan orange cake is totally bursting with flavor. It's topped with a heavenly vanilla coconut whip frosting!
Prep time: PT15M
Cook time: PT25M
Total time: PT40M
4.88 stars (16 reviews)
- 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.)
- 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!