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Orange Creamsicle Cake With Candied Orange Peel [Vegan]

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Is anyone a fan of Orange-Mango Smoothies or Orange Mango Lemonades? If you are, you'd definitely be a fan of this cake, because, for a week, I was the proud owner of Orange-Mango Juice. Yum.

Orange Creamsicle Cake and Candied Orange Peel [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

4509

Serves

Two 8" layers

Ingredients

For the Orange Creamsicle Cake:

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 cup raw sugar
  • 1/4 cup unsweetened applesauce
  • 1/4 cup olive oil
  • 1-1/2 cups natural orange juice
  • 1 tablespoon pure vanilla extract

For the Coconut Cream Icing:

  • 1 can full-fat coconut milk
  • 1/2 cup confectioners sugar
  • 1 tablespoon vanilla extract

For the Candied Orange Peel:

  • 3 large oranges
  • 2-1/2 cups cane sugar, divided
  • 2 cups water

Preparation

For the Orange Creamsicle Cake:

  1. Preheat oven to 350 degrees. Grease and line two 8″ or 9″ cake pan with parchment paper.
  2. Sift the flour, baking powder, baking soda, salt, and cornstarch into a bowl and stir to combine.
  3. In a large mixing bowl, use an electric mixer to beat the olive oil, applesauce, and sugar together for one minute. Mix in the orange juice, and vanilla. Then, add the flour mixture and beat only until fully combined.
  4. Pour batter into prepared cake pans and bake for 25-30 minutes. Let cool completely before removing from pans.

For the Coconut Cream Icing:

  1. Place the can of coconut milk upside down in the fridge for 24 hours prior to whipping.
  2. The following day, chill the bowl and a whisk mixer attachment in the freezer for 10 minutes.
  3. Open the bottom side (that was face up in the fridge) of the can of coconut milk. All of the coconut water should be floating on top of the coconut cream. Strain the coconut water into a separate container and store in your fridge for a great smoothie mix-in.
  4. Scoop the coconut cream from the can and into the chilled bowl. Add the remaining ingredients to the bowl and whip on low speed using a mixer with the chilled whisk attachment. Be careful not too over-whip..once the cream whips to full capacity, the friction will cause it to break and become too runny.
  5. Store coconut icing covered in the refrigerator until ready to use.

For the Candied Orange Peel:

  1. Peel and slice oranges to the desired width. Make sure to remove any pith from the peel.
  2. Place the peels in a medium pot and cover with 3″ of water. Bring to a rapid boil for 15 minutes.
  3. Strain the water and rinse peels with cold water.
  4. Make a sugar syrup by mixing  2 cups water with 2 cups of sugar in a pot. Set aside remaining 1/2 cup sugar for later. Bring the water to a boil to dissolve the sugar and reduce to a simmer. Add orange peels to the syrup and continue the simmer for 45 minutes or until peels are soft and pliable.
  5. Use tongs to remove peels and place them on a foil-lined sheet pan.
  6. Let the peels dry for 2 hours. Then, coat in remaining 1/2 cup sugar.
  7. Allow the peels to dry completely overnight. If the peels are not dried in time of need, they may be force-dried using an oven at the lowest possible temperature. Place the peels in the oven (mine was set at 170 degrees) and dehydrate for about 1-1/2 hours, flipping after 45 minutes and checking the peels frequently. Let the peels cool before placing on the icing.

 

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AUTHOR & RECIPE DETAILS


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Hi there! I’m Jess. I’m a baker, blogger, and highly caffeinated barista with an affinity for exploring the grand outdoors, growing my food, and living minimally. One day you’ll find me on the road with my traveling confectionary. Until then, I’ll be making food and playlists to share with the world from my little apartment in Los Angeles.


 

 

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