Name: Orange Cake with Lemon-Coconut Whipped Cream
Prep time: 10 min
Cook time: 40 min
Total time: 95 min
Ingredients: 1-1/2 cups all-purpose flour; 2 Tbsp. corn starch; 1 tsp. aluminum-free baking powder; 1/2 tsp. baking soda; 1/2 cup fresh orange juice; 1/4 cup + 2 Tbsp. avocado oil (or neutral oil); 1/4 cup unsweetened applesauce (or dairy-free yogurt, room temperature); ½ cup sugar; 1/4 cup plant-based milk; 2 tsp. orange zest; 2 tsp. vanilla extract; 1 13.5 oz. can coconut cream (refrigerated for at least 24 hours); 3 Tbsp. powdered sugar; 4 tsp. lemon juice; 2 tsp. lemon zest

The bright citrus notes really sing in this showstopping, summery dessert! A sweet-tart lemon coconut cream topping marries blissfully with the lightness of vanilla-orange cake. This plant-based crowd-pleaser will have everyone begging for another slice.

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Orange Cake with Lemon-Coconut Whipped Cream

Prep Time 10 minutes

Cook Time 40 minutes

cool 45 minutes

Total Time 1 hour 35 minutes

Servings 10

Calories 308 kcal

Author Minako Umehara

Ingredients

Dry

Wet

1/2 cup fresh orange juice
1/4 cup + 2 Tbsp. avocado oil or neutral oil
1/4 cup unsweetened applesauce or dairy-free yogurt, room temperature
½ cup sugar
1/4 cup plant-based milk
2 tsp. orange zest
2 tsp. vanilla extract

Lemon coconut whipped cream

1 13.5 oz. can coconut cream refrigerated for at least 24 hours
3 Tbsp. powdered sugar
4 tsp. lemon juice
2 tsp. lemon zest

Instructions

Preheat oven to 350 degrees F. Line 7-inch round springform pan with parchment paper.
Into large bowl, pour oil and slowly add milk while whisking. Continue to whisk until mixture is emulsified. Add remaining wet ingredients and mix well.
In separate bowl, sift together dry ingredients.
To bowl with wet mixture, whisk in dry ingredients until combined.
Pour batter into pan and smooth out evenly.
Bake 30-40 minutes or until toothpick inserted in center comes out clean. Let cake cool completely, about 45 minutes.
To mixing bowl, add solidified portion of chilled coconut cream. With hand mixer, beat into thick whipped cream.
Add powdered sugar, lemon zest and lemon juice to cream and beat until mixed.
Spread whipped cream on cake.

Recipe Notes

Get the quality ingredients you need.

Nutrition Facts

Orange Cake with Lemon-Coconut Whipped Cream

Amount Per Serving

Calories 308 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g65%

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Sodium 117mg5%

Potassium 168mg5%

Carbohydrates 27g9%

Fiber 1g4%

Sugar 16g18%

Protein 2g4%

Vitamin A 31IU1%

Vitamin C 11mg13%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.