What size baking pan is best for this cake?

This recipe was made in a 9-inch round cake pan. If you use an 8-inch round pan, it will be too much batter for the pan and the cake may sink in the middle. If you don't have a 9-inch round pan, try baking the cake in an 8-inch square pan, as it's more comparable in size.

Can you substitute bottled or carton orange juice for freshly squeezed?

I've only tested this recipe with freshly squeezed orange juice. If you use store-bought, just check for added sugars. Sweetened orange juice may make the cake too sweet.

Can white flour be used in place of whole wheat flour in this cake?

I’ve only tested this orange spice cake with whole wheat flour. It's more absorbent than all-purpose white flour, so to make the substitution you would need to adjust the ratio of wet and dry ingredients.

Why is my vegan cream cheese frosting runny?

If you softened the cream cheese at room temperature this could lead to runny frosting. It could also be a result of not enough powdered sugar in the frosting, which helps to thicken it, or too much orange juice in the frosting. You should also make sure your cake is cooled completely before spreading the frosting on. If the cake is warm, the frosting will melt.

How do you store an orange spice cake?

If the cake is left unfrosted, just store it in airtight container on the counter. If it’s frosted, it should be stored in the fridge.

How long will it last?

The unfrosted cake will last at room temperature for 4-5 days. Once frosted, the cake will last in the fridge for 3-4 days.

Orange Spice Cake with Cream Cheese Frosting

Description

Orange Spice Cake is filled with warming fall spices and flecks of orange zest, all topped with a thick layer of orange cream cheese frosting!

Ingredients

For the cake:

1 1/2 cups whole wheat flour, spooned and levelled
3/4 cup coconut sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened almond milk
1/2 cup freshly squeezed orange juice
1/4 cup extra virgin olive oil
1 1/2 tablespoons orange zest
1 teaspoon vanilla extract

For the frosting:

4 ounces vegan cream cheese
3 tablespoons vegan butter, room temperature
1 tablespoon freshly squeezed orange juice
2 teaspoons orange zest
2 1/2 – 3 cups powdered sugar, sifted if lumpy

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325F and grease a 9-inch round pan.
In a large bowl, whisk together the flour, sugar, spices, baking soda and salt.
Make a well in the middle of the dry ingredients and add the milk, orange juice, oil, zest and vanilla. Stir until just combined. Don’t over mix.
Pour the batter into the prepared pan and bake for 25-27 minutes, or until a toothpick inserted into the centre comes out clean.
Let cool for 10 minutes in the pan before turning out onto a wire rack to cool completely.
To make the frosting, add the cream cheese and butter to a mixing bowl, and use an electric mixer to cream together until smooth.
Mix in the orange juice and zest, then gradually add the powdered sugar until the frosting reaches your desired thickness and sweetness.
Spread the frosting on the cooled cake and store in the fridge until ready to slice and serve.

Notes

I used Earth’s Own vegan cream cheese style spread and Earth Balance vegan buttery sticks. (Not sponsored, just prefer the texture of both of these products for vegan frostings).
For the best frosting consistency, bring the vegan butter to room temperature but keep the vegan cream cheese cold.
If you don’t need this cake to be vegan, you can use regular cream cheese and butter (both brought to room temperature).
To get enough freshly squeezed orange juice and zest for the cake and frosting, you’ll need 2-3 large oranges.
If you like your cream cheese frosting sweeter and thicker, feel free to add more powdered sugar.
Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.