Orange cake with lemon coconut whipped cream (Vegan I Nut-free) The perfectly sweet and tart lemon cream marries well with the lightness of the orange cake💛 See original recipe post on The Upside blog by @vitacost https://www.vitacost.com/blog/orange-cake-with-lemon-coconut-whipped-cream/ Ingredients for 18cm(7 inch)round springform pan: (Dry) 6.3 oz (180g) all purpose flour 2 Tbsp. corn starch 1 tsp. aluminium-free baking powder 1/2 tsp. baking soda (Wet) 1/2 cup (120ml) fresh orange juice 1/4 cup + 2 Tbsp. (90ml) neutral oil 1/4 cup (60ml) unsweetened applesauce or dairy free yogurt, room temperature 4 oz (120g) sugar 1/4 cup (60ml) plant-based milk 2 tsp. orange zest 2 tsp. vanilla extract Lemon coconut cream: 1 can (13.5 oz) coconut cream (refrigerated for more than 24h) 2-3 Tbsp. powdered sugar 3-4 tsp. lemon juice 2 tsp. lemon zest Method: 1. Preheat oven to 350F. Line a pan with parchment paper. 2. In a large bowl, place oil and slowly add milk while whisking. Continue to whisk until mixture is emulsified. Add rest of the wet ingredients and mix well. 3. In the same bowl, add the shifted dry ingredients and whisk until combined. 4. Pour the batter into the prepared pan and smooth down evenly. 5. Bake for 30-35 minutes or until a toothpick comes out clean. ⁣Let it cool completely.⁣ 6. Open the chilled coconut cream can and scoop out the solidified cream on top in a bowl. Beat the cream with an electric hand mixer until it turns to a thick whipped cream. Add rest of the ingredients for the cream and beat it until mixed. 7. Finish the cake with the cream on top. オレンジケーキ with レモンホイップクリーム @vitacost さんのブログでレシピを公開させていただきました。 普段、焼き菓子にはココナッツシュガーを使いますが、このケーキは生地の食感と色を優先させたくて試作の末グラニュー糖を使用。濃厚なレモンクリームと柔らかいオレンジケーキの相性が抜群で試食してくれたお友達にも夫にも好評でした♪ アトランタは朝晩少し涼しくなり、秋の気配を感じるようになりました。朝のランニングもスタート時は暗く、夏の終わりを感じてちょっと寂しい🥲でも、久しぶりにアメリカで迎える秋が楽しみで今からどこに行こうかな〜とワクワクしています💛