Name: Blood Orange & Vanilla Cake (vegan, dairy-free)
Prep time: 15 min
Cook time: 43 min
Total time: PT-476075H3M47S
Ingredients: 1 cup sugar; 1/2 cup aquafaba (liquid drained off the can of chickpeas); 2 tsp orange zest; 1 blood orange (or a regular orange), use this for the zest and to decorate finished cake; 3/4 cup oil like canola; 2 tsp vanilla extract; 3/4 cup nondairy milk; 1/2 cup orange juice; 2 cups flour; 1 tsp baking powder; 1 tsp baking soda; 1/2 tsp cinnamon; pinch of salt; 2 tbsp vegan butter; 4 tbsp nondairy milk; 1 tsp vanilla extract; 2 cups powdered sugar

Description

A moist, slightly tangy orange flavoured cake with a hint of vanilla, covered in creamy vanilla frosting and decorated with blood orange slices.

Ingredients

1 cup sugar
1/2 cup aquafaba (liquid drained off the can of chickpeas)
2 tsp orange zest
1 blood orange (or a regular orange), use this for the zest and to decorate finished cake
3/4 cup oil like canola
2 tsp vanilla extract
3/4 cup nondairy milk
1/2 cup orange juice
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
pinch of salt

Vanilla Frosting:

2 tbsp vegan butter
4 tbsp nondairy milk
1 tsp vanilla extract
2 cups powdered sugar

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Instructions

Preheat oven to 375. Line a 10 inch round cake pan with parchment, or grease and flour it so it doesn’t stick.
In a large bowl, combine the sugar and aquafaba and using an electric mixer or a whisk, beat until light and fluffy, about 2 minutes.
Add the oil, orange zest, vanilla, milk and orange juice and stir to combine.
Add the flour, baking powder, baking soda, cinnamon and salt and mix until fully combined and only a few small lumps remain.
Pour into the prepared cake pan and bake 42-44 minutes, until golden brown on top and a toothpick inserted in the centre comes out clean or with. a few crumbs clinging to it – no wet batter should come out on the toothpick.
Let the cake cool in the pan almost completely before removing and transferring to a wire rack or cake stand to cool completely.
Meanwhile, in a mixing bowl, combine the vegan butter, 2 tbsp nondairy milk and vanilla and mix to combine. Add 1 cup of powdered sugar and beat until creamy. Add the other 2 tbsp nondairy milk and the rest of the sugar and beat until smooth and creamy. Refrigerate until ready to use.
Once cake is fully cool, spread the icing over the top in an even layer. I like to leave the sides bare and just have the icing on top. Then, decorate with some orange slices and extra zest, if desired. Slice and serve.* Leftover cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge up to 5 days.

Prep Time: 15 minutes
Cook Time: 43 minutes