Vegan Orange Cake

This was my contribution to the bridal shower. I made it with a coconut frosting because my sister, Tiffany, said that the cake was ugly just with the glaze. This recipe was found on The Kitchn while I was looking up recipes to use the blood orange jam I was about to give out as favors. The cake got rave reviews and it was gone before everyone got to even try it! It was really moist and sweet with just a hint of bitterness from the blood oranges. Also, it's vegan!!!

Sticky Layered Blood Orange Cake
makes two 9-inch round layers
Cake
3 cups white whole wheat flour
1 1/2 cups raw cane sugar
1/2 cup dark brown sugar, lightly packed
2 teaspoons baking soda
1 teaspoon salt
3 oranges, zested (I used 1 blood orange and 2 oranges)
1 cup freshly squeezed orange juice
1/2 cup water or orange flavored tea
1/2 cup blood orange jam or marmalade
2/3 cup vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon vanilla

Coconut Frosting (same one I used on the coconut cupcakes)
3 tablespoons coconut oil
2 cups powdered sugar
2-3 tablespoons coconut milk
1/2 teaspoon vanilla extract
1/4 cup orange marmalade


Preheat oven to 350°F. Lightly grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly grease the paper.
In a large mixing bowl, whisk together the flour, sugars, baking soda, salt, and orange zest. Whisk until thoroughly combined.
Juice the oranges that were zested.

In a separate bowl or large measuring cup whisk together the orange juice, jam, water, vegetable oil, vinegar, and vanilla. Add the dry mixture into the liquid one and whisk until just combined. The batter is pretty thin. Divide the batter and pour into the prepared cake pans.

Bake for 30 to 35 minutes until a toothpick can be inserted and removed cleanly into the center.
Let the cakes cool.

To make the frosting, melt the coconut oil and alternately add the powdered sugar and coconut milk until you get the consistency you want. Then add the vanilla extract.
I put marmalade in between the two layers and on the top layer for extra stickiness. I then frosted the cake and then drizzled extra marmalade on top of the frosting for some pretty orange color.