Vegan Mandarin Orange Cake with Pineapple Coconut Frosting 🌴🍊🍰
Introduction: Welcome to a tropical paradise of flavor with our Vegan Mandarin Orange Cake topped with luscious Pineapple Coconut Frosting. This delightful dessert combines the bright, citrusy notes of mandarin oranges with the tropical sweetness of pineapple and coconut, creating a symphony of flavors that will transport you to sun-kissed shores with every bite. Let’s embark on a culinary journey and create a cake that’s as vibrant and refreshing as a day spent in paradise.
Ingredients: Prepare to whisk yourself away to a tropical oasis with these delightful ingredients:
- 1 package vegan yellow cake mix
- 11 oz can mandarin oranges in juice, undrained
- 1/2 cup vegan butter, melted
- 1/4 cup vegetable oil
- 4 tablespoons aquafaba (liquid from canned chickpeas) or 4 flax eggs (4 tablespoons ground flaxseed meal + 10 tablespoons water, let sit for 5 minutes)
- 1 can crushed pineapple (juice used for cake and pineapple used for frosting)
- 12 oz whipped coconut cream, thawed
- 1 box vegan instant French vanilla or pistachio pudding mix
- 1-1/2 cups shredded coconut
Instructions: Let’s embark on a journey to create this tropical delight step by step:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper for easy removal.
- Mix the Cake Batter: In a mixing bowl, combine the vegan cake mix, mandarin oranges (with their juice), melted vegan butter, vegetable oil, aquafaba or flax eggs, and shredded coconut. Beat the mixture until well combined, ensuring a smooth and uniform texture.
- Bake the Cakes: Pour the batter into the prepared cake pans and bake for approximately 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Revel in the delightful aroma as your kitchen fills with the scent of citrus and coconut.
- Cool and Poke Holes: Once baked, remove the cakes from the oven and allow them to cool on a wire rack for 10 minutes. Then, use a fork to poke small holes on top of the cakes, preparing them to soak up the luscious pineapple juice.
- Drizzle with Pineapple Juice: Drizzle the reserved pineapple juice over the cakes, ensuring to fill all of the holes and infuse them with tropical sweetness.
- Prepare the Frosting: In a mixing bowl, combine the whipped coconut cream, crushed pineapple, and shredded coconut to create the irresistible Pineapple Coconut Frosting. Mix until well incorporated, reveling in the creamy texture and tropical aroma.
- Frost the Cakes: Spread the frosting evenly over the cooled cakes, allowing the vibrant flavors to meld together in perfect harmony.
- Serve and Enjoy: With the cakes frosted to perfection, it’s time to indulge in the tropical paradise you’ve created. Slice, serve, and savor every delicious bite of your Vegan Mandarin Orange Cake with Pineapple Coconut Frosting.
Conclusion: In conclusion, this Vegan Mandarin Orange Cake with Pineapple Coconut Frosting is a celebration of tropical flavors and vegan indulgence. With its moist, citrus-infused crumb and creamy coconut-pineapple frosting, it’s sure to transport your taste buds to a sun-drenched beachside retreat. Whether enjoyed on a special occasion or as a sweet escape from the everyday, this cake promises a slice of paradise in every bite. So go ahead, treat yourself to a taste of the tropics and let your dessert dreams take flight. 🌴🍊🍰
Ingredients:
- 1 package vegan yellow cake mix
- 11 oz can mandarin oranges in juice, undrained
- 1/2 cup vegan butter, melted
- 1/4 cup vegetable oil
- 4 tablespoons aquafaba (liquid from canned chickpeas) or 4 flax eggs (4 tablespoons ground flaxseed meal + 10 tablespoons water, let sit for 5 minutes)
- 1 can crushed pineapple (juice used for cake and pineapple used for frosting)
- 12 oz whipped coconut cream, thawed
- 1 box vegan instant French vanilla or pistachio pudding mix
- 1-1/2 cups shredded coconut
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper.
- In a mixing bowl, combine the vegan cake mix, mandarin oranges (with their juice), melted vegan butter, vegetable oil, aquafaba or flax eggs, and shredded coconut. Beat until well combined.
- Pour the batter into the prepared cake pans and bake for about 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and allow them to cool on a wire rack for 10 minutes.
- Use a fork to poke small holes on top of the cakes. Drizzle the pineapple juice over the cakes, ensuring to fill all of the holes.
- In a mixing bowl, combine the whipped coconut cream, crushed pineapple, and shredded coconut to make the frosting. Spread the frosting evenly over the cooled cakes.
- Serve and enjoy your delicious vegan Mandarin Orange Cake with Pineapple Coconut Frosting! 🌴🍊🍰