Orange Cake with Chestnut Icing

December 5, 2016

Cake cake cake Birthday Cake. About That Food is turning 1 and I’ve decided to celebrate this exciting occasion with a layer cake. On the 7th of December 2015 I uploaded my first picture to the About That Food Instagram, so much has happened since then. The responses I’ve received are incredible, and to everyone single one of you reading this blog, following me on Instagram and trying out my recipe – THANK YOU. I would have never thought I would be where I am today with this project today and I am so excited for many more years to come!

Now about this cake, I’ve made quite a view layered cakes recently and they have all had some sort of vegan butter icing, which of course is delicious but I felt the urge to experiment with a vegan icing that is healthy for you and more sustainable. Since its chestnut season right now I though how good would a chestnut icing taste? Pair that with a juicy orange sponge and voila, we have a delicious cake, thats good for you and perfect for this season! For the sake of the pictures I decorated the cake with a tiny bit of chocolate dripping and candied oranges, but thats definitely not a necessity you can simply sprinkle some cocoa powder or cinnamon on top and it will still turn out perfect!

Makes 1 cake using a 20cm cake tin.

Ingredients:

for the sponge:

  • 3/4 cup coconut oil (room temperature)
  • 2 c coconut sugar
  • 4 cups of wholewheat flour
  • 2 tsp baking soda
  • 1 1/2 tsp baking soda
  • 1/2 tsp vanilla powder
  • 1 tsp salt
  • 2 tsp orange zest
  • 4 vegan eggs (I used an all natural egg powder made from lupine flour)
  • 1 cup soy milk (room temperature)
  • 1 tsp apple cider vinegar
  • 1 cup freshly squeezed orange juice (room temperature)

for the icing:

  • 400g or 2 1/2 cup of cooked chestnuts
  • 4 tbsp of coconut oil (fluid)
  • 5 tbsp of agave sirup
  • 1/2 cup of soy milk
  • a pinch of salt

Method:

  1. Preheat the oven to 175C.
  2. In one bowl whisk together the coconut oil and the sugar using an electric whisk until smooth.
  3. 1 a seperate 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 eggs to the sugar and oil mix while whisking on low, next gradually add half of the flour followed by the soy/apple cider vingar mix. Then add the remaining flower mix followed by the orange juice. Mix for little more until the batter become smooth.
  6. Evenly divide the batter into 2 cake tins and bake for about 30 mins.
  7. In the meantime prepare the icing by simply adding all the ingredients to a blender or food processor and blend until a smooth cream forms.
  8. Once the cake layers are completely cooled down remove the caps with a large knife to even them out.
  9. To assemble the cake place on layer with the smooth side facing down and spread some of the icing on top, now add the second layer with the smooth side facing up and spread some more of the icing on top. Spread out the remaining icing on the side of the cake as smooth as possible. Now decorated to your liking and serve.

 

 

 

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3 Comments

  • Reply Klara Maggauer December 5, 2016 at 3:28 pm

    Wo hast du den Ei-Ersatz denn gekauft?

    • Reply melina@melinakutelas.com December 6, 2016 at 7:35 am

      Bei Denns, im Reformhaus gibt es auch oft gute!

  • Reply Klara Maggauer December 13, 2016 at 3:37 pm

    Ok, danke, ich werd mir mal anschauen, was es dort so gibt! 🙂

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