This vegan orange cake is another great cake for any occasion. It’s low effort, but the results are great, and the delicious, decadent coconut whipped cream will have everybody gathering around for seconds. Topped with berries and lemon zest, this recipe finds the perfect balance between sweet and sour. It’s hard to believe this moist and light dessert was made with none of the ingredients one traditionally uses to make a cake!
I won’t make you wait anymore, though. Let’s get baking!
Vegan Orange Cake
- 3 cups flour
- 1 cup brown sugar
- ¼ tsp salt
- 1 tbsp baking powder
- 2 tsp baking soda
- 2 cups orange juice
- ¼ cup sunflower or canola oil
- 2.5 tsp Orange Essence
- 1 tsp Vanilla Essence
Vanilla Coconut Whip Frosting
- 1 can of coconut whipping cream (chilled)
- 2 tbsp agave syrup or maple syrup
- 1 tsp Vanilla Essence
- 1/2 cup sifted icing sugar
- orange zest from one orange
- optional brown sugar
- optional berries (fresh or frozen*)
* I used defrosted frozen berries here, but their colour tends to bleed. Your cake will look a whole lot neater if you can get them fresh!)
Let’s make a vegan orange cake!
to make the cake:
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit). Grease your cake pans and sprinkle them with flour.
- Whisk together all the dry ingredients in one bowl (flour, sugar, salt, baking powder, and baking soda).
- Whisk together all the wet ingredients another large bowl or jug (orange juice, oil, orange extract, and vanilla extract.)
- Slowly add the wet ingredients to the dry, mixing until it forms a smooth batter. If you have a cake mixer for this go ahead and use it, otherwise a metal or wooden spoon will do just fine.
- Pour the cake batter evenly into two round cake pans.
- Bake for 22-25 minutes. (Or until a skewer comes out clean.)
to make the coconut whip:
- IN ADVANCE: Refrigerate a can of coconut whipping cream overnight. If you forget this step, stick it in the freezer for about an hour before you use it ( but don’t let it freeze!). Feel free to use a can and a half, or even two, if you want it REALLY creamy, but you’ll have to adjust your other whip ingredients accordingly.
- Refrigerate your mixing bowl for thirty minutes before use to get it nice and cold.
- Scoop your cold coconut cream into your now cold mixing bowl.
- Sift in the icing sugar
- Add the agave or maple syrup and vanilla extract. Whip on medium speed until stiff peaks form, but be careful not to over mix.
- After cakes cool, sandwich them together with a generous amount of the coconut whip.
- Spread the remainder of the whip on the top of the cake, sprinkle with brown sugar and top with berries and orange zest.
You can get creative with the toppings too. if berries aren’t your think you could play around with other fruits or nuts, although you risk losing that excellent sweet-sour balance.
Because it’s topped with all that cream, this cake can be a little tricky to store. It’s best served to larger crowds which won’t leave too much leftover. Whoever you’re serving it to, rest assured they’re going to love it!