Orange Coconut Cake is a vegan dessert that is simple to make and quite delicious. I made this cake to bring as a Thanksgiving Dessert (secondary to the pumpkin pie of course). You can use canned or refrigerated coconut milk (I used canned when I made this the first time), and feel free to substitute out the refrigerated orange juice for fresh squeezed!
The Home Baked Vegan’s recipe for Orange Coconut Cake is:
Vegan (as always, this means the recipe uses no animal products).
Easy to make
Single Layer Cake
A great cake to make in a pinch!
Here is the recipe for The Home Baked Vegan’s Orange Coconut Cake:
1 1/2 Cups All Purpose Flour
1 1/2 tsp Baking Powder
1/4 Cup Apple Sauce
3/4 Cup Coconut Milk
1/4 Cup Orange Juice
1/2 Cup Brown Sugar
1/4 Cup Sugar
3/4 Cup Shredded Coconut
1 Tbsp Orange Zest
Preheat oven to 350’
In a large bowl, mix together the brown sugar, sugar, apple sauce, orange zest, orange juice, and coconut milk.
In a separate bowl, use a fork to mix together the flour and baking powder.
Mix the dry ingredients into the wet ingredients.
Add the shredded coconut and stir until combined.
Pour batter into a nonstick 8” cake pan.
Bake for 30-35 minutes, until slightly golden brown and a skewer inserted into the middle of the cake comes out clean.
Let cool to room temperature, then sprinkle with icing sugar.