Coconut Orange Fudge Cake
Prep time
Bake time
Total time
Serves: serves 12 ppl
  • For the Coconut Cake
  • Granulated Sugar 1 ¾ cups (350g)
  • Vegan Butter 14 Tablespoons (196g)
  • Coconut Oil or any vegetable oil ½ cup (118ml)
  • Unsweetened Coconut Yogurt ½ cup *or more plant milk
  • Vanilla Extract 1 teaspoon
  • All Purpose Flour 2 ½ cups (312g)
  • Coconut Flour ½ cup *you can replace with more AP if you do not have this ingredient
  • The Plant Based Egg *see notes in body of text above 2 teaspoons
  • Baking Powder 1 teaspoon
  • Baking Soda 1 teaspoon
  • Salt ½ teaspoon
  • Light Coconut Milk or any milk alternative 1 cup (237ml)
  • Sweet or Unsweetened Shredded Coconut 1 cup
  • 1 Recipe Buttercream of your choice
  • Zest from 1 large orange approx 1 Tbs
  • Juice from 1 - 1½ Oranges approx 4Tbs
  • ¼ Recipe Fudge Filling *see note below in the instructions
  • OR for a less sweet filling use Chocolate Buttercream
  1. Preheat your oven to 350°F
  2. Grease and parchment line your cake pans
  3. Sift the flour with the coconut flour, the egg replacer (*see notes in text of article above), salt, baking soda and baking powder.
  4. Combine the coconut milk with the coconut yogurt and all the extracts
  5. Cream the vegan butter and coconut oil with the sugar until light and fluffy approximately 3-5 minutes until it is light and fluffy *It's ok if your coconut oil is melted and liquid I have done it both ways with fine results
  6. Mix well, then add ⅓ of the sifted dry ingredients while mixing on low speed just until it is combined then add half of the milk mixture.
  7. Add another ⅓ of the dry ingredients, the remaining milk mixture and then the last of the dry ingredients.
  8. Add the shredded coconut then mix on medium speed for about 10 seconds to develop the batter
  9. Portion into the greased and parchment lined pans and bake in a preheated 350°F oven for approximately 30 -35 minutes or until they are springy to the touch when you gently press the centers or a toothpick inserted comes out with moist crumbs.
  10. Cool in the pan until you can touch the pan easily without burning yourself and then tun out onto a cooling rack to cool completely.
  11. Meanwhile prepare the buttercream as per the instructions on that post and add the orange juice and zest at the last stage of mixing.
  12. Prepare the optional fudge filling as well.
  13. You will only need about ¼ recipe of the fudge filling for this cake, but I always prepare an entire batch because you can never have too much fudge icing! It does refrigerate for up to 1 month and freezes for several months. Be careful with your math is you do decide to divide the recipe into ¼
This cake can stay at room temperature for up to 2 days or refrigerate for longer up to 1 week wrapped well to prevent drying.

Cake layers can be frozen wrapped airtight for up to 1 month
Recipe by Gretchen's Vegan Bakery at