Vegan Orange Cake

1. Raise the cooking temperature to 350 °F, or 180 °C.
2. Lay the bottoms of One cake skillet with circles of paper towel and coat them with nonstick spray.
3. After sifting the all-purpose flour onto a mixing basin, combine the salt, baking soda, and sugar.
4. To make a batter, combine soy milk, oil, vinegar, vanilla bean, orange, and zest extracts. Avoid over mixing.
5. A toothpick was put into the center of one of the cakes to pop out clean after thirty minutes of baking.
6. Then, divide the mixture between the two fitted cake pans.
7. Before taking the desserts from the pans and putting them on a wire cooling rack to cool fully before frosting, let your cakes sit in the pans for a few minutes.
8. To prepare your frosting, place the vegan butter, refined sugar, orange essence, and salt in the bowl of a stand mixer.
9. Increase the speed gradually, starting at a low setting, while the frosting is thick and smooth.
10. After the cakes cool, frost them and garnish with orange slices and zest around the edges.

Notes:

Cover the piece of cake and preserve it in a freezer to keep it fresh for up to a week, or keep it topped at room temperature for a few days. It’s also possible to put it into the cake.

Nutritional facts:

Carbohydrates: 82 g.

Fiber: 1 g.

Calories: 541 kcal.

Fiber: 1 g.

Sodium: 469 mg.

Iron: 1 mg.