Orange Cream Cheese Cake
You will need to zest and juice about 4-5 fist sized oranges.
- 3/4 C Olive Oil
- 1 C Sugar
- 4 Large Eggs
- 1 tsp Vanilla
- 3/4 Orange Juice, freshly squeezed
- 5-6 Tbsp Orange Zest
- 2 1/2 C GF 1-to-1 Flour (I use Bob's Red Mill)
- 2 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 C Coconut Milk
Preheat oven to 350 degrees. Line your baking pan with parchment paper and spray with non-stick spray. I've tried this recipe in bundt pan, sheet pan and as a layered cake and all worked well. For bundt pan, increase cooking time to 45 minutes.
In a small bowl, combine flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, combine olive oil and sugar. Beat on medium speed for 2-3 minutes. Add eggs, beating about 30 seconds between each mixture. Scrape down bowl. Add the vanilla and orange juice. Mix on medium speed about 1 minute more. Turn the mixer to the lowest setting, alternate adding flour mixture and milk. Remove bowl from mixer stand and fold in the orange zest with a spatula.
Pour batter into prepared pan. Bake for 30 minutes, or until toothpick comes out clean. See note above for bundt pan.
Once done, remove from oven and cool in the pan for 15 minutes. Then turn out onto a cooling rack to cool completely. Once cake is completely cool, add the icing. Recipe below.
- 1-8 oz container Vegan Cream Cheese, room temperature
- 1/2 C Butter Flavored Coconut Oil, melted
- 1 box (4C) Powdered Sugar
- 2 Tbsp Orange Juice
With an electric mixer, beat cream cheese until smooth. Add coconut oil and beat until well combined and fluffy. Turn mixer to low speed and add in powdered sugar. Finally, add the orange juice. Frost the cake. If the icing is too soft, refrigerate for 10-15 minutes before applying to cake.
Store in an airtight container in the refrigerator for 3 days.