Italian Coconut Orange Cake (Vegan option)

Makes a small cake or 12 x 50g muffins.


For cake/muffins:
  • ½ cup + 2 tablespoons (135 grams) nuttelex (vegan) or butter or similar spread
  • ½ cup (100 grams) raw caster sugar
  • zest of one orange
  • 3 tablespoons fresh squeezed orange juice
  • ½ teaspoon vanilla
  • 2 large eggs + 1 egg yolk, room temperature OR three flax "eggs" (3 tablespoons ground flaxseed/linseed plus 3 tablespoons water)
  • 1 ¼ cups + 1 tablespoon (170 grams) cake / pastry flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 pinch of salt
  • ¼ cup (20 grams) flaked coconut/mini chocolate chips or finely chopped almonds
  • 125g coconut yoghurt (vegan) or dairy-based yoghurt
For optional chantilly cream topping:
  • 1 cup whole / whipping cream (238 grams)
  • 1 tablespoon icing sugar
  • zest of ½ an orange


  1. Pre-heat oven to 180°C (165°C for fan-forced oven). Grease and flour an 8 inch (20 cm) cake pan or 2x6-cup muffin trays.
  2. In a large bowl cream together nuttelex (or butter), sugar, orange zest, orange juice, vanilla, eggs and yolk (or vegan substitute), then beat for 2 to 3 minutes on low to medium speed.
  3. In a medium bowl sift together, flour, baking powder, baking soda and salt, then stir in the coconut.
  4. Starting with the flour mixture beat half into egg mixture then half the yoghurt, then remaining flour and then remaining yogurt, beat on low to medium speed until smooth.
  5. Pour into prepared cake pan and bake for approximately 30-40 minutes, or until toothpick comes clean.
  6. Let cool completely, dust with powdered sugar and serve with Chantilly Cream if desired.

based on: Italian Coconut Orange Cake at An Italian in my Kitchen