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This vegan orange cake combines the bright flavors of fresh oranges with warm cinnamon notes, creating a light and moist dessert. The recipe uses simple pantry ingredients and requires just two mixing bowls - one for dry ingredients and another for wet ingredients.
The cake features a coconut cream frosting that adds a rich, creamy element to complement the citrus cake base. Fresh orange zest in both the cake and frosting intensifies the natural orange flavor, while a garnish of pistachios, orange peel, and mint leaves adds texture and visual appeal.
Preparation is straightforward: mix the dry ingredients, combine with wet ingredients, and bake at 320°F for about 40 minutes. The frosting comes together quickly with chilled coconut cream, powdered sugar, and orange zest. This recipe proves that plant-based baking can be both simple and delicious.
The cake stays fresh for 2-3 days when stored in an airtight container at room temperature. While it contains gluten and sugar, it's free from soy and can be made nut-free by omitting the pistachio garnish. The recipe is adaptable - you can adjust the sweetness, skip the cinnamon for a purely citrus flavor, or double the frosting to fully cover the cake.
This dessert works well for various occasions, from casual family gatherings to more formal celebrations. Its refreshing flavor profile makes it particularly suitable for spring and summer events, though it can be enjoyed year-round.
Mix Dry Ingredients: In a large mixing bowl, sift together 1.5 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon powder, 3/4 cup powdered sugar, and 1/4 teaspoon salt. Mix well until combined.
Add Wet Ingredients: Pour in 1 cup orange juice, 1/4 cup vegetable oil, 1 tablespoon orange zest, and 1 teaspoon vanilla extract to the bowl with dry ingredients. Whisk well until the batter is smooth with no lumps.
Prepare & Bake: Transfer the batter to a parchment-lined baking pan. Bake at 160°C (320°F) for 40 minutes or until a toothpick inserted comes out clean.
Initial Cooling: Remove the cake from the oven and let it cool in the pan for 5-8 minutes.
Transfer Cake: Carefully remove the cake from the pan and place it on a cake stand or serving plate.
Make Frosting: In a mixing bowl, combine 1 cup chilled full-fat coconut cream, 1 tablespoon powdered sugar, and 1 teaspoon orange zest. Beat with an electric beater until light and fluffy.
Add Frosting: Gently spread the frosting evenly across the top of the cooled cake.
Final Garnish: Top the cake with chopped pistachios, orange peel, and mint leaves as desired.
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You can certainly try, but the cake will be denser.
Yes, substitute all-purpose flour with a gluten-free baking mix.
Freshly squeezed orange juice is recommended for the best flavor. You can also use packaged OJ.
Yes, the cake tastes great on its own or with a dusting of powdered sugar. We still recommend enjoying this cake with the frosting.
No, the leavening agents activate immediately, so the batter should be baked right away.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
The unfrosted cake can be frozen for up to 2 months, but the frosting may separate upon thawing.
You can use vegan cream cheese or silken tofu blended with powdered sugar.
Overmixing the batter or using expired baking powder/soda can cause density issues.
Yes, divide the batter into cupcake liners and bake for 18-20 minutes.
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