Orange Cake with Lemon-Coconut Whipped Cream
Prep Time
10 mins
Cook Time
40 mins
cool
45 mins
Total Time
1 hr 35 mins
Servings: 10
Calories: 308 kcal
Ingredients
Dry
- 1-1/2 cups all-purpose flour
- 2 Tbsp. corn starch
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. baking soda
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.