I made this for a friend undertaking Veganuary. She couldn’t get a cake that tasted… well just like cake! This is fluffy, light and utterly delicious. Those who follow me on Instagram will understand the sheer amount of trials and tests I did (with all the fails) to bring you this recipe that I am confident will work. It’s a beauty!



320g Plain Flour

300g Caster Sugar

1 ½ tsp Bicarbonate Soda

½ tsp Salt

1 tsp Ground Star Anise

350ml Almond Milk

20ml Blood Orange Juice

120ml Sunflower Oil

1 tbsp Cider Vinegar

4 tsp Orange Extract

2 tbsp Blood Orange Zest


200g Vegan Cream Cheese

600g Golden Icing Sugar

1 tsp Ground Star Anise

2 tsp Blood Orange Zest

½ tsp Orange Extract


Preheat Oven 180C. Grease and line two 20cm cake tins. Mix the flour, sugar, bicarb, salt, and anise in a bowl and whisk to combine thoroughly. In a jug, whisk the almond milk, orange juice, oil, vinegar, orange extract and zest and pour into the dry ingredients. Whisk until just combined (no more) and divide between the tins (it will be very runny but this is okay). Bake on the middle shelf for 20-25 minutes or until a toothpick comes out clean. Set aside on a wire rack to cool while you make the icing. For the icing, sift the icing sugar and anise over the cream cheese and mash with a fork to combine (this avoids clouds of sugar when you whisk). Add the remaining ingredients and whisk until smooth. Set aside in the fridge for a couple of hours to firm up.

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