This was my holiday cake this year. I wanted something festive, but not heavy like chocolate because I knew we’d be eating a lot of other good food at Mom’s. And I thought “Orange is a holiday flavour, right?” But it needed something more to get it there, so orange spice. I looked around at a bunch of orange and/or spice cakes and settled on this one that I just had to 1) make gluten-free, 2) double for a two-layer cake, and 3) figure out an icing for it: http://goodhabitsandguiltypleasures.com/recipe/orange-spice-cake/.

For the icing, I settled on almond because I thought it would be a nice complement to orange without trying to overpower it. The following recipe adaptation is for a two-layer cake. I also switched around the zest for some orange juice and orange extract.

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GLUTEN-FREE VEGAN ORANGE SPICE CAKE (WITH ALMOND FROSTING)
adapted from goodhabitsandguiltypleasures.com

240mL plant milk
1 tsp apple cider vinegar
240mL orange juice

140g melted coconut oil
3 tsp orange extract
2 tsp pure vanilla extract

Dry Ingredients
100g sorghum flour
60g brown rice flour
60g almond flour
110g corn starch
300g organic cane sugar
1 tsp xanthan gum
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground nutmeg

You can find the method on the original recipe page. I used two 20cm round cake pans that I greased instead of a springform one. Add the orange juice in the milk mixture in step 2, add the orange extract with the vanilla in step 4.

Almond Frosting*
125g vegan shortening
75g vegan margarine (I used Earth Balance)
700g powdered sugar
5 tbsp plant milk
1 tsp almond extract
1/4 tsp pure vanilla extract

  1. Using an electric mixer, beat the shortening and margarine together until fluffy.
  2. Add in the powdered sugar a little at a time, beating in between. (Add some of the milk if the frosting starts becoming too dry before the sugar is completely incorporated.)
  3. Add in the plant milk and extracts, then beat until combined.
  4. Be sure your cakes are cooled down completely before you frost, else it will melt.

*This icing was bit improvised on the spot. I took some notes as I was doing it, but it’s possible my quantities here aren’t exactly accurate, so I’d recommend to keep an eye out on the texture and taste and adjust as you mix.

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