It’s my husband’s birthday today so I wanted to make an extra special cake in his favourite flavour – orange.
He likes light, fresh flavours – nothing too complicated or fancy. This cake is based on the Light Lemon Bundt Cake from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets. The original lemon is one of my favourites – I make it in the summer when I crave everything lemon. But this cake was not for me and I had a nice bowl full of juicy oranges begging to be used.
I paired the orange cake with the Vegan Fluffy Buttercream Frosting from my trusty Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule. It’s a perfectly simple icing that I use all the time.
I wanted this cake to be extra special so I doubled the recipe to make four layers.
Orange layered cake
- 4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons egg replacer
- 1/2 cup water
- 2/3 cup freshly orange juice
- 1 1/2 cups maple syrup
- 1 cup canola oil
- 1 cup soy or almond milk
- 2 tablespoons orange extract
- 3 teaspoons vanilla extract
Sift the dry ingredients together. In a stand mixer, mix the egg replacer with the water on medium speed. Add the rest of the wet ingredients and mix well. Combine with the dry ingredients. Divide into four round cake pans and bake at 350 for about 20 minutes or until a toothpick comes out clean.
The orange flavour of the cake was divine. Juicing the oranges made all the difference to the flavour too, I think.
I’m not the most patient cake decorator and the cake and icing together are sweet enough so I prefer a fresh fruit topping. I sliced an orange thinly and arranged the rounds on the top of the cake.
I could use some fresh cake decorating ideas – any ideas? Let me know how you decorate your cakes.