vegan slice of heaven citrus cake
You know when you just need something a little decadent? When you want to feel a little fancy, but don’t want to spend hours upon hours slaving away in the kitchen? This is the cake to make when you need something that is downright delicious and—if we may—refined as hell .
We call this our slice of heaven cake. It is moist, dreamy and a great way to say “I love you” to any friend or boo.
slice of heaven citrus cake
vegan, plant-based, vegetarian, dairy-free | makes 1 cake
Ingredients
For the cake:
1.5 cups of sünabloom sunflower yogurt
1/4 cup dairy-free milk (we used flax milk)
1/2 cup maple syrup
zest of 1 medium orange
3 tsp vanilla extract
1.5 tsp apple cider vinegar
6 Tbsp coconut oil, melted
2.5 cups spelt flour
2 tsp baking powder
1 tsp baking soda
3 tsp cinnamon (plus more for dusting, if desired)
1/2 tsp salt
For the sünabloom frosting
1.5 cups sünabloom nogurt
zest of one medium orange
seeds from one vanilla bean
For garnish
orange slices or segments
cinnamon
fresh flowers
Instructions
Preheat oven to 350 °F. Lightly grease a large cake pan with coconut oil.
In a medium mixing bowl, whisk together sünabloom, dairy-free milk, maple syrup, orange zest, vanilla extract and apple cider vinegar.
Slowly add the coconut oil into the wet mixture, whisking as you pour.
In a separate bowl, sift the dry ingredients together (spelt flour, baking powder, baking soda, cinnamon and salt). If you do not have a sifter, use a whisk and discard any coarse pieces.
Gradually pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
Pour the batter into the prepared cake pan. Use a spatula (offset if you have one) to gently smooth out the top.
Loosely cover the cake with tinfoil and bake for about 55 minutes.
Remove the foil and bake for an additional 5 minutes. A toothpick should come out clean when it’s done.
Remove from the oven and allow to cool fully.
Whip up the frosting using a fork or electric mixer to combine the sünabloom, orange zest and vanilla bean.
To create a layer cake as pictured, use a bread knife to carefully saw the cake in half to create two layers.
Spread about 1 cup of sünabloom frosting over the top of the bottom layer. Stack the top layer and then spread the remaining half cup of frosting over the top.
Top with sliced oranges and dust with cinnamon.
Store in a cake box to preserve moisture.
Notes
For this recipe you can also use two smaller cake pans, just note that cooking times may differ. Use the poke test to determine when it’s done.
If you want to frost the sides of the cake as well, double the frosting recipe.
