This light and airy vegan chiffon cake is infused with refreshing citrus flavors and topped with a luscious coconut whipped cream, making it a delightful dessert for any occasion. Perfect for impressing friends and family, even those skeptical about plant-based desserts!

Ingredients

For the Citrus Chiffon Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup unsweetened applesauce
  • ½ cup orange juice (freshly squeezed for best flavor)
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • ½ teaspoon baking soda
  • 1 tablespoon apple cider vinegar

For the Coconut Whipped Cream:

  • 1 can (14 oz) full-fat coconut milk, chilled overnight
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Start by preheating your oven to 350°F (175°C). Prepare a 10-inch tube pan by not greasing it; this helps the cake rise properly.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

In another bowl, combine the applesauce, orange juice, vegetable oil, vanilla extract, lemon zest, and orange zest. Mix until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix; a few lumps are okay.

In a small bowl, mix the baking soda and apple cider vinegar. It will fizz up! Quickly fold this mixture into the batter, ensuring it is evenly distributed.

Pour the batter into the prepared tube pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Once baked, remove the cake from the oven and immediately invert the pan onto a wire rack to cool completely. This will help maintain the cake’s fluffy structure.

While the cake cools, prepare the coconut whipped cream. Open the chilled coconut milk can and scoop out the solidified cream into a mixing bowl, leaving the liquid behind (you can use this for smoothies later!).

Using an electric mixer, beat the coconut cream on high speed until it becomes fluffy. Add the powdered sugar and vanilla extract, and continue to beat until well combined and smooth.

Once the cake is completely cool, gently run a knife around the edges and carefully remove it from the pan. Place it on a serving platter.

Spread a generous layer of coconut whipped cream over the top of the cake. Optionally, you can decorate it with additional citrus zest or fresh fruit slices for a beautiful presentation.

Slice and serve this delightful vegan citrus chiffon cake to your friends and family. Watch their faces light up with surprise and joy as they taste this delicious, plant-based creation!