Orange Layer Cake With Chestnut Frosting
[Vegan]

To Make the Sponge Cake:

1. Preheat the oven to 345°F.
2. In one bowl, whisk together the coconut oil and the sugar using an electric whisk until smooth.
3. In a separate small bowl, whisk together the soy milk and the apple cider vinegar and set aside. In a second small bowl, mix together the vegan egg.
4. In another bowl mix, the flour with the baking powder, baking soda, salt, vanilla powder, and zest.
5. Slowly add the vegan egg to the sugar and oil mix while whisking on low. Next, gradually add half of the flour followed by the soy/apple cider vinegar mix. Then add the remaining flour mix followed by the orange juice. Mix for little more until the batter becomes smooth.
6. Evenly divide the batter into two 8-inch cake tins and bake for about 30 minutes.

To Make the Frosting:

1. In the meantime prepare the frosting by simply adding all the ingredients to a blender or food processor and blend until a smooth cream forms.

To Assemble the Cake:

1. Once the cake layers are completely cooled down, remove the caps with a large knife to even them out.
2. To assemble the cake, place one layer with the smooth side facing down and spread some of the frosting on top. Now, add the second layer with the smooth side facing up and spread some more of the frosting on top. Spread out the remaining frosting on the side of the cake as smooth as possible.
3. Now decorate to your liking and serve.