This vanilla orange layer cake makes a beautiful birthday cake, with tall layers and a slight twist on classic flavours. Vegan, whole grain, and refined sugar free.
Whip the creamy part from the coconut milk with the honey, orange zest, and vanilla. You can peek at the instructions in this recipe if you haven't make coconut whipped cream before.
Place the oranges, honey, and cinnamon in a covered dish and let them sit for about an hour, or overnight. This is maceration, which helps to sweeten and soften the oranges.
1. Cut the recipe in half if you don't want a layer cake. It's makes quite a large cake this way, so plan on feeding a few people with it.
2. If you don't eat honey, substitute maple syrup.
3. You can use all kamut, einkorn, spelt, or plain white flour here instead of the combination. I love the softness of the einkorn with the slightly coarser texture of kamut, but they're both quite light.
4. If you don't have vanilla powder, just use some extra extract instead.
5. Try to find orange juice not from concentrate. Apparently that's not a thing at our neighbourhood supermarket, so we squeezed about a million oranges instead.
6. Any light tasting oil can be used instead of grape seed, but try to avoid oils that are solid at room temperature, like coconut.
7. Thanks to my brother in law for holding that giant piece of cake while I took pictures. He ate the whole piece, then polished of my sister's, too.