Orange Blossom Layer Cake

Everyone enjoys celebrating their birthdays, from young children to elderly parents. Everyone The best way to commemorate this momentous occasion with our groups, members, and loved ones is to enjoy delicious food, companionship, and most importantly a magnificent birthday cake.

Choose or make arrangements for Whether you're buying it from a bakery or making it yourself, selecting the ideal cake is crucial to adding even more memorable moments to the day.

Now let's explore the

top 10 happy birthday cake ideas that are sure to wow partygoers.

Find the most adorable happy birthday cake ideas to add even more personal touches to your party! A beautiful and delicious cake is a must when organizing a celebration for yourself or a loved one. There are countless possibilities to fit every taste and style, from traditional themes like unicorns and superheroes to modern ones like vanilla and chocolate.

Makes 1 6 inch 4 layer cake

 

2 6-inch cake pans

 

Cake:

 

1 3/4 cups All Purpose Gluten Free Flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cardamom

1/2 tsp sea salt

1 cup coconut sugar

1/2 cup virgin coconut oil, warmed to liquid

2 Tbsp organic orange zest

1 cup orange juice (at room temperature)

1 Tbsp pure vanilla extract

2 Tbsp cider vinegar

 

 

Frosting:

 

4 cups young coconut meat

2 cups raw cashews, soaked at least 4 hours and drained well

3/4 cup coconut water

3/4 cup raw coconut nectar or maple syrup

1/2  tsp sea salt

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract

1/2 tsp orange flower water

1/2 cup coconut butter, warmed to liquid

1/4 cup raw cacao butter, warmed to liquid

 

 

Instructions:

 

Orange Blossom Layer Cake

Makes 1 6 inch 4 layer cake

 

2 6-inch cake pans

 

Cake:

 

1 3/4 cups All Purpose Gluten Free Flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp cardamom

1/2 tsp sea salt

1 cup coconut sugar

1/2 cup virgin coconut oil, warmed to liquid

2 Tbsp organic orange zest

1 cup orange juice (at room temperature)

1 Tbsp pure vanilla extract

2 Tbsp cider vinegar

 

 

Frosting:

 

4 cups young coconut meat

2 cups raw cashews, soaked at least 4 hours and drained well

3/4 cup coconut water

3/4 cup raw coconut nectar or maple syrup

1/2  tsp sea salt

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract

1/2 tsp orange flower water

1/2 cup coconut butter, warmed to liquid

1/4 cup raw cacao butter, warmed to liquid

 

 

Instructions:

Around 25 to 30 minutes. The cake takes approximately an hour to cool fully in a pan on the rack. To release the pan, cut along the sides. Remove the parchment paper and place the cake onto a dish. Allow to cool fully, then transfer to the refrigerator to get extra smooth.  Adjust the oven rack to the middle position and preheat to 375 degrees. Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. To prevent the cake from sticking, gently grease the pan's sides and the parchment paper with coconut oil.

In a large bowl, thoroughly mix flour, baking soda, baking powder, sea salt, and sugar.

In a separate bowl, whisk together oil, zest, orange juice, and vanilla essence until well combined. Then, stir into the flour mixture until completely incorporated. Add cider vinegar and whisk until bubbles appear.

Pour the cake mixture into the prepared pan and bake for 25 to 30 minutes, or until a tester inserted into the middle comes out clean After approximately an hour, fully cool the cake in the pan on the rack. To loosen, cut along the pan's sides.

around 25 to 30 minutes. The cake takes approximately an hour to cool fully in a pan on the rack. To release the pan, cut along the sides. Remove the parchment paper and place the cake onto a dish. Allow to cool fully, then transfer to the refrigerator to get extra smooth.  Slide the cake onto a dish and remove the parchment paper. Allow it to cool fully, then transfer to the refrigerator to get extremely cold, which will facilitate slicing. After the cakes are cold, cut them in half horizontally to create four layers.

In the meantime, create the frosting by combining all the ingredients in a high-speed blender or food processor, excluding the cacao and coconut butter, and processing until smooth.  Add the cacao and coconut butters and process for a further minute while the motor is running Once the frosting has the consistency of whipped cream, transfer it to a bowl and refrigerate.

 

Put one layer of cake on a platter and prepare it for frosting. Cover the first layer with a layer of icing approximately 1/2 inch thick, and then cover with the around 25 to 30 minutes. The cake takes approximately an hour to cool fully in a pan on the rack. To release the pan, cut along the sides. Remove the parchment paper and place the cake onto a dish. Allow to cool fully, then transfer to the refrigerator to get an extra smooth second.  Once again, frost the cake layer, followed by another, and yet another, before finishing with frosting. Cover the cake with icing and run it down the edges.  The cake should be kept chilled.

In place of the young coconut meat, you can substitute 4 cups of soaked cashews with the remaining cashews.