Blood Orange Cake with a vegan whipped coconut cream frosting

Fluffy, light zesty sponge cake topped with an orange whipped cream frosting make this Blood Orange Cake an absolute treat to be shared with all the family.




  • 150 grams of carrots
  • 150 grams of light brown sugar
  • 100 grams of buckwheat flour
  • 250 grams of gluten free flour
  • 1tsp baking powder
  • 1tsp of baking soda
  • 2tsp cinnamon
  • 1/4tsp nutmeg
  • 175 ml water
  • 250 ml blood orange juice
  • 25ml coconut oil
  • 100ml vegetable oil
  • Zest of two oranges
  • 2tsp vanilla essence

Cream cheese frosting:

  • 225 grams of cashews
  • 3tbsp of blood orange juice
  • 1/4 tsp of beetroot powder for colour
  • Zest of an orange
  • 2tbsp of coconut oil
  • 1tsp of vanilla essence
  • 5tbsp maple syrup
  • 200 grams of coconut cream


Preheat your oven to 170° Celsius. In a large mixing bowl combine all the wet ingredients and sugar until well combined. Finely grate the carrots and add this to the mixture.

In a separate bowl sift the flours, baking powder, baking soda and spices together. Slowly fold the dry mixture into the wet mixture, and combine (be careful not to over mix) Follow up by folding in the grated zest.

Bake in the middle of the oven for about an hour or until the middle has completely set. Remember to leave to cool completely before frosting.

For the cream cheese frosting:

In a food processor blend your cashews which have been previously soaked for four hours, on high until a paste forms. Add all of the remaining ingredients and continue to blend until the mixture is thick and creamy. Allow the frosting to thicken a bit in the fridge before layering on the cake.

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