Orange Vegan Cake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
• Blend orange in the blender until liquified; measure 1 cup orange juice.
• Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Steps:

• Heat the oven to 180C/160C fan/gas 4. Use a little of the Flora Plant Unsalted to butter the base and sides of a deep 23cm cake tin, then line with baking parchment.
• Put the plant milk in a jug and mix in the zest and juice of one orange and the cider vinegar. Leave to thicken slightly for 5 mins.
• Beat 150g of the Flora Plant Unsalted with the caster sugar using an electric whisk for 1 min until creamy, then add the milk mixture, vanilla extract and a small pinch of salt. Sieve in the flour, baking powder and cocoa. Beat again until combined, and scrape into the prepared tin. Bake for 35 mins - 40 mins until risen and firm to the touch, and a skewer inserted into the middle of the cake comes out clean. Leave the cake to cool for 10 mins in the tin, then turn out on a wire rack to cool completely.
• To make the icing, melt the chocolate in short bursts in the microwave, stirring well between each burst, or in a heatproof bowl set over a pan of simmering water (ensuring the bowl doesn't touch the water), until smooth. Leave to cool for 5 mins. Whisk the remaining Flora Plant Unsalted (just under 100g) with the icing sugar and zest of the remaining orange for a few mins until creamy, then mix in the cooled chocolate until smooth.
• Put the cooled chocolate cake on a cake stand or plate, and smooth the frosting over the top, spreading it to the sides. Will keep for up to three days in an airtight cake tin. Decorate with more orange zest and chocolate shavings, if you like.