Orange Creamsicle Cake + Candied Orange Peel (Vegan) + Boston

Another year, another birthday cake. 
This year marks the second vegan birthday cake I've been challenged with making for Luis. Here's the link to last year's.

A perk of working at Starbucks is the ability to reach into the "trash because it's expired" pile for "this  hasn't even been opened yet" items. 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. 

For the sake of everyone not having the ability to purchase "orange-mango" juice, unless of course you know where to go (most likely Trader Joe's), I've included natural orange juice (minus the mango) in the recipe. 

When preparing for this recipe, natural orange juice means please avoid orange juices from concentrate! Trust me, fresh orange juice "purees" will taste so much better in a cake. If you have no choice, I will not hold anything against you for using grocery store brand juice (but you won't win any brownie points either). 

If you are wondering about the specks onto of the cake, I simply crushed up candied walnuts using this recipe and put them in this chocolate bark as well.

Orange Creamsicle Cake
Yield: Two 8" layers
Adapted from: vegrecipesofindia

Click here for full printable recipe

  • 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
  1. Preheat oven to 350 degrees. Grease and line two 8"or 9" cake pans with parchment paper.
  2. Sift the flour, baking powder, baking soda, salt, and cornstarch into 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.

Coconut Cream Icing
Yield: 1 cup

  • 1 can full fat coconut milk (Thai Kitchen brand recommended)
  • 1/2 cup confectioners sugar
  • 1 tablespoon vanilla extract 
  1. Place the can of coconut milk upside down in the fridge for 24 hours prior to whipping. 
  2. The following day, chill 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. 

Candied Orange Peel

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

Meanwhile, this guy turned 21 (as you may have read in my last post) and here is how we celebrated:

On Friday, we went to dinner in Providence with a group of close friends.
The following day, we hopped on a train and walked on Boston ground's for the first time accompanied by Starbucks pals.

I'm constantly complaining about New England, but ok I'll admit that the historic brick buildings in the city were pretty impressive. I also must say that people watching within Stanford University is rated 4 stars in entertainment. 

Happy 21st birthday to my favorite dude, cheers. 

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© A Little Baker
Maira Gall