Vegan Orange Cake
Ingredients:
Orange Cake:
2 2/3 cups (330 g) all-purpose flour
1 1/2 cups (300 g) white granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups (360 ml) soy milk or other non-dairy milk
1/2 cup (120 ml) canola oil or vegetable oil
1 tablespoon distilled white or apple cider vinegar
1 teaspoon vanilla extract
3 teaspoons orange extract
2 tablespoons orange peel
Orange Buttercream Frosting:
3 1/2 cups (420 g) powdered sugar
1 cup (225 g) vegan butter
1/4 tsp salt
2 tsp orange extract
Decorations (Optional):
Orange zest
Orange slices
Vegan Orange Cake
Directions:
Preheat the oven:
Preheat the oven to 180°C (350°F). Spray two 8-inch cake pans with nonstick spray and line the bottoms with parchment paper rings.
Prepare the cake batter:
Sift the all-purpose flour into a mixing bowl. Add the granulated sugar, baking powder and salt and mix well.
Add the soy milk, canola oil, vinegar, vanilla extract, orange extract and orange peel. Mix, but do not overmix.
Bake the cake:
Divide the batter evenly between the 2 prepared cake tins.
Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Prepare the icing:
In a food processor, combine the powdered sugar, vegan butter, salt and orange extract. Start on low speed and gradually increase speed to highest until icing is thick and smooth.
Frost the cake:
Once the cake has cooled completely, frost it with the orange buttercream.
Garnish with additional orange zest and orange slices, if desired.
Serve and enjoy: