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Eggless Orange-Chocolate Cake with Orange Cream cheese Buttercream frosting Yum
Eggless Orange & Chocolate cake — This is a very easy cake to make. Mix wet ingredients and dry ingredients separately, then mix them all together — no fuss, no mess recipe. And the final cake turned out very moist with a lovely crumb. It also held up to the frosting.
Eggless Orange-Chocolate Cake with Orange Cream cheese Buttercream frosting
Course dessert
Cuisine american
Prep Time
20 minutes

Servings
or
Ingredients
  • 3 cups All purpose flour
  • cups Sugar
  • ½ cup Cocoa Unsweetened powder
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Water *
  • 1 cup Soymilk *
  • ¾ cup Oil
  • 2 tbsps Vinegar **
  • 2 tbsps Orange zest (from about 1~2 oranges)
  • 2 tsps Orange Pure extract
For the Orange Cream cheese Buttercream Frosting:
  • ½ cup Butter (1 stick), kept @ room temperature for 10minutes
  • 8 oz Cream cheese . block, straight from the fridge
  • 1 tsp Orange Pure extract
  • 2½ ~ 4 cups Sugar Confectioners (depending on the end use of the frosting)
  • 1 ~ 3 Half n half tbsps Milk Heavy Cream Cream or / / Light
Course dessert
Cuisine american
Prep Time 20 minutes
Servings
or
Ingredients
  • 3 cups All purpose flour
  • cups Sugar
  • ½ cup Cocoa Unsweetened powder
  • 2 tsp Baking Soda
  • 1 tsp Salt
  • 1 cup Water *
  • 1 cup Soymilk *
  • ¾ cup Oil
  • 2 tbsps Vinegar **
  • 2 tbsps Orange zest (from about 1~2 oranges)
  • 2 tsps Orange Pure extract
For the Orange Cream cheese Buttercream Frosting:
  • ½ cup Butter (1 stick), kept @ room temperature for 10minutes
  • 8 oz Cream cheese . block, straight from the fridge
  • 1 tsp Orange Pure extract
  • 2½ ~ 4 cups Sugar Confectioners (depending on the end use of the frosting)
  • 1 ~ 3 Half n half tbsps Milk Heavy Cream Cream or / / Light
Eggless Orange-Chocolate Cake with Orange Cream cheese Buttercream frosting
Instructions
Make the Cake:
  1. Preheat oven to 350°F. Grease and flour 2 9″ round cake pans. I used 2 8″ round cake pans that were 3″ deep. For added assurance that the cakes come out of the pan without sticking, line the bottom with parchment paper, then grease and flour the parchment as well.
  2. Sift the dry ingredients (flour, sugar, cocoa, baking soda and salt) in a large mixing bowl.
  3. Warm water and milk until they are quite hot to touch.
  4. In a large measuring cup or a medium mixing bowl, add all the wet ingredients (hot water+soymilk, oil, vinegar, orange zest & orange extract) until well combined.
  5. Add wet ingredients to dry ingredients and whisk until well combined. DO NOT overmix.
  6. Divide the batter equally between the 2 prepared pans and bake in the oven for 35~40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove from the oven and let cool for 5~10 minutes. Then carefully flip the pan over a wire rack, peel off the parchment and let the cakes cool completely on the wire rack. Frost and Enjoy!!
  8. For the Buttercream Frosting: In a stand mixer with a paddle attachment or with a hand mixer, beat butter until smooth. Next add the cream cheese and beat until well blended.
  9. Add the confectioners sugar, orange extract and beat until light and fluffy.
  10. Add milk to the frosting and beat to get the desired consistency. Use right away or refrigerate until ready to use. Frosting may have to be beaten again to get the right consistency.
Recipe Notes

* Original recipe used 2cups of water, I added 1 cup of soymilk to 1cup water.

** Original recipe used White Vinegar, but I used apple cider vinegar.

Lets check out what my fellow marathoners have cooked up today for BM# 33.

Update December 2013: Sending this cake over to Valli’s Cake Mela.

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