This orange-vanilla cake with chocolate orange frosting is the perfect dessert all year round. The cake can be made with your choice of whole wheat flour or plain all-purpose flour. Whole wheat desserts can have a tendency to be a little dense and dry, but vegan buttermilk and oil ensure that it is moist and delicious. While most cake frostings are made from a generous helping of sugar, this frosting keeps it to a minimum and relies on orange juice to add sweetness.

Chocolate Orange Cake [Vegan]

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Cooking Time



For the Cake:

  • 2 1/4 cups flour, whole wheat or all-purpose
  • 1 cup of sugar
  • 3/4 teaspoon baking soda
  • 1 cup non-dairy milk (coconut, almond, rice, or soy)
  • 2 teaspoons apple cider vinegar
  • 1/2 cup orange juice
  • 3/4 cup neutral oil
  • 1 teaspoon vanilla
  • 1 teaspoon orange zest

For the Frosting:

  • 1 13.66-ounce can coconut milk, opened and refrigerated overnight
  • 1/4 cup orange juice
  • 1/2 cup powdered sugar
  • 3/4 cup cocoa powder
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon orange zest


To Make the Cake:

  1. Preheat the oven to 350°F and prepare two round cake pans. To prepare, grease the pans with coconut oil, or whatever you like to use.
  2. Measures cup of milk and add 2 teaspoons of apple cider vinegar.
  3. In a large bowl place the flour, 1 cup sugar, and baking soda, then mix well.
  4. Add the orange juice, oil, vanilla, milk, vinegar, and orange zest. Mix well and empty the mixture into the cake pan.
  5. Bake in the oven for 20 minutes, or until a toothpick comes out clean. Remove and let cool. Let the cake cool completely before frosting it.

To Make the Frosting:

  1. Take only the cream from the coconut milk and put it in a bowl. You can save the remaining liquid for a smoothie or soup.
  2. Add remaining ingredients and stir until everything is perfectly integrated. Test the flavor. If the frosting is very liquidy, put it in the refrigerator until it solidifies more.
  3. Frost the cake, slice, and serve.


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