Preheat oven to 350°F. Grease two 9-inch round cake pans, or one 9×13-inch cake pan, and sprinkle with flour.
Whisk together flour, sugar, salt, baking powder and baking soda in a medium mixing bowl. In a large mixing bowl, combine orange juice, oil, orange extract and vanilla extract.
Gradually whisk the dry ingredient mix into the wet ingredient mix, 1 cup at a time, until well combined. Pour cake batter evenly into cake pan(s).
Bake for 22 minutes for round pans, 25 minutes for a rectangular pan, or until a toothpick inserted into the center of the cake comes out clean.
Refrigerate 2 cans of coconut cream for 1 hour or up to overnight. 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, leaving behind any excess liquid.
Whip on medium-low for 1-2 minutes until mixture thickens. Add in agave or maple syrup and vanilla extract. Whip on medium-high speed for 1-3 more minutes, or until stiff peaks form. Check the consistency every 30 seconds to avoid overmixing.
After cake cools, frost with vanilla coconut whip frosting and top with orange zest. Add optional cranberries and course baker’s sugar for the ultimate sweet, tart fresh fruit topping.
If making this recipe ahead of time, frosting can be stored in the fridge for up to 3 days and then re-whipped for 30 seconds to 1 minute to restore volume.
Recipe by Karissa’s Vegan Kitchen
Preheat oven to 180°C. Grease two 23 centimeter round cake pans, or one 23×33 centimeter cake pan, and sprinkle with flour.
Whisk together flour, sugar, salt, baking powder and baking soda in a medium mixing bowl. In a large mixing bowl, combine orange juice, oil, orange extract and vanilla extract.
Gradually whisk the dry ingredient mix into the wet ingredient mix, 120 grams at a time, until well combined. Pour cake batter evenly into cake pan(s).
Bake for 22 minutes for round pans, 25 minutes for a rectangular pan, or until a toothpick inserted into the center of the cake comes out clean.
Refrigerate 2 cans of coconut cream for 1 hour or up to overnight. 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, leaving behind any excess liquid.
Whip on medium-low for 1-2 minutes until mixture thickens. Add in agave or maple syrup and vanilla extract. Whip on medium-high speed for 1-3 more minutes, or until stiff peaks form. Check the consistency every 30 seconds to avoid overmixing.
After cake cools, frost with vanilla coconut whip frosting and top with orange zest. Add optional cranberries and course baker’s sugar for the ultimate sweet, tart fresh fruit topping.
If making this recipe ahead of time, frosting can be stored in the fridge for up to 3 days and then re-whipped for 30 seconds to 1 minute to restore volume.
Recipe by Karissa’s Vegan Kitchen
Pure Orange Extract
Madagascar Bourbon Pure Vanilla Extract
