One of my favorite memories of my life is of picking oranges. I was little. The sky was clear and blue and the sun was shining in the way that southern California does, big and bright. The air in the grove had this overwhelming sweet smell and mixed with those beautiful orange orbs against the green leaves of the trees, I was in love! Birds and rustling leaves and joy. Ever since, I have always loved picking fruit.
I grew up loving oranges and tangerines, but never got to experience the blood orange until I was much older. Now they are one of my loves. This cake is amazing. It’s one of the incredible creations from Eat the Love, but in vegan form. I’m going to proclaim that it’s one of the best cakes I’ve ever made. Forgive the sunken appearance–it did not sink in the middle, I just put it on the wrong size plate.
Blood Orange & Coconut Velvet Cake
Original recipe here.
For the vegan edits:
1. Replace buttermilk with 1 1/4 c So Delicious coconut milk mixed with 1 1/4 tsp apple cider vinegar
2. Replace 3 eggs with 3 tsp of Ener-G egg replacer, dry–do not mix with water.
That’s it. Follow the original recipe as written with the replacements and you will have a perfect cake.
For the frosting, use your favorite vegan cream cheese frosting recipe. Try adding pure vanilla bean or vanilla paste instead of extract.