I am SO excited to be sharing this Blood Orange & Vanilla Cake with you today! A moist, slightly tangy orange flavoured cake with a hint of vanilla, covered in creamy vanilla frosting and decorated with blood orange slices. I actually made it last week and dropped some slices off to my parents, Greg’s parents and Greg’s sister & her roommates and every single household gave it rave reviews! And trust me, they wouldn’t hold back if they thought the recipe needed some tweaking.
But every person who tried it said it was these 3 things:
And you know what? I agree! I never liked super airy, cake-y cakes. The texture throws me off. But this is a heavier, way more moist cake that just pairs so well with the creamy frosting.
Do I need blood oranges?
You don’t actually need blood oranges for the cake, any type of orange juice will work, but I recommend getting a blood orange (if you can find them) to decorate because their colour is just so gorgeous! However if you can’t find them (or can’t get them cheaply) don’t sweat it. Regular oranges still look pretty on top of the white frosting. And like I said, any orange juice you normally purchase works for this cake!
No eggs, no problem!
The key component in making this cake super moist and hold together well is aquafaba! If you don’t know already aquafaba is the liquid you normally would drain off when you open a new can of chickpeas. Its that thick (kind of weird smelling) liquid that you want to get rid of as fast as possible. But wait!! Don’t throw it out! It makes an amazing egg substitute in baking! And some people even use it to make vegan meringue because it whips up just like egg whites.Print