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Vegan Orange and Toasted Coconut Cake

Vegan Orange and Toasted Coconut Cake. Easy to make, extra delicious, so fluffy and 100% vegan!
Prep Time35 mins
Cook Time1 hr 10 mins
Decoration Time40 mins
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: Vegan
Keyword: Orange Cake, Vegan Cake, Vegan dessert
Servings: 18 people
Author: Annie

Ingredients

Cake

  • 600 ml soy milk (or any other plant milk)
  • tbsp apple cider vinegar
  • 500 g all purpose flour
  • 55 g corn starch
  • 2 tsp baking powder
  • tsp baking soda
  • tsp salt
  • 120 ml fresh orange juice
  • 2 tsp orange zest
  • 2 tbsp vanilla extract
  • 420 g sugar
  • 220 ml melted margarine or vegan butter (equals 190 g solid margarine)

Frosting

  • 213 g margarine or vegan butter room temperature
  • 213 g vegetable shortening
  • 550 g icing sugar previously sieved
  • tbsp vanilla extract (to get a fully white frosting, use clear vanilla extract)
  • ¼ tsp salt

Others

  • 100 g shredded coconut, toasted

Instructions

Cake

  • Preheat oven to 180°C. Prepare four 7" cake pans by greasing and flouring them. Reserve.
  • In a medium bowl, add soy milk, apple cider vinegar and whisk until foamy. Let it rest for 8 minutes.
  • Meanwhile, in a large bowl sieve flour, corn starch, baking powder, baking soda and salt. Reserve.
  • Bring back the bowl with the milk and apple cider vinegar, and add orange juice, orange zest, vanilla, and give it a mix. Add sugar and stir. Finally, add melted margarine/vegan butter (lukewarm) and mix.
  • Add the previous mix to the dry ingredients and mix until no flour lumps are visible. Don't overmix, otherwise it could affect the cake texture.
  • Divide the batter evenly between the 4 cake molds and bake for 30-34 minutes or until you insert a toothpick in the center of the cake and it comes out clean. I bake two pans at a time due to my oven model, but if you can pop all of them in at once, go for it. Just double check the baking time.
  • Once they're cooked, remove from the oven and let them cool down for 15 minutes (still in the cake pans). Afterwards, tap the pans a little bit and flip them over (you can use a cooling rack to help yourself flipping the pans).

Frosting

  • While the cake tiers are cooling down, make the frosting by beating the margarine until creamy and fluffy (about 4-5 minutes).
  • Add the vegetable shortening and keep beating until well combined.
  • Add half of the icing sugar, and beat until combined. Add the other half and beat 2 minutes.
  • Finally, add vanilla, salt and beat for another 2 more minutes. Reserve.

Cake assembling

  • To assemble the cake, place one layer of cake on a plate or cake base. Spread some frosting on top (about three ice cream scoops of frosting). Add 50 g toasted coconut and continue adding up the rest of the layers: cake, frosting, coconut, cake, frosting, coconut, cake (place the flat part upwards). Cover all the gaps with the rest of the frosting and some more on top of the last tier.
  • Decorate the rest of the cake to your liking.