Preheat the oven to 350 degrees. Grease your cake pans and line with parchment paper. I've made three 6-inch cake layers but this recipe will also make two 9-inch layers or 24 cupcakes.
In a small bowl, combine the gluten free flour, baking powder and salt. Set aside.
2 ½ Cups Gluten Free 1-to-1 Flour Blend, 3 teaspoons Baking Powder, ½ teaspoon Salt
Add the orange zest to the sugar. Rub together with your fingers to impart the orange oil to the sugar.
5 Tablespoons Orange Zest, 1 ¾ Cup Sugar
Add the orange sugar and oil to the bowl of an electric mixer. Beat on medium speed for 2-3 minutes until it resembles wet sand.
¾ Cup Oil
Add the vanilla. Then add the eggs, one at a time, beating for 60 seconds between each addition. Scrape down the bowl.
1 teaspoon Vanilla, 4 Eggs
Combine the milk and orange juice together.
⅔ Cup Orange Juice, ¼ Cup Non Dairy Milk
Turn the mixer to the lowest speed. Add half of the flour mixture, followed by half of the milk/juice. Then repeat with the remaining flour and milk. Stir just until combined.
Divide the batter evenly into your prepared cake pans. Bake for about 30 minutes or until the top springs back when gently poked. For cupcakes reduce the time to 22-25 minutes.
Once baked, remove the pans from the oven. Cool the cakes in the pan for 10-15 minutes, then turn out onto a cooling rack to cool completely before frosting.
To make the frosting
Combine the vegan cream cheese and vegan butter in the bowl of an electric mixer. Beat on medium speed until smooth. Scrape down the bowl.
4 ounces Vegan Cream Cheese, ½ Cup Vegan Butter
Add the powdered sugar and orange zest. Mix on low speed until just combined. It will resemble a thick paste.
3 ½ Cup Powdered Sugar, 1 Tablespoon Orange Zest
Add the orange juice and mix until the texture is smooth. Then turn the mixer to high speed and beat for 5 minutes until light and fluffy.
3 Tablespoons Orange Juice
Assemble and decorate the cake.
Notes
STORAGE: Store any leftover cake in an airtight container in the refrigerator. Because of the cream cheese in the frosting, this cake must be refrigerated. It will last for 3-4 days.