Preheat oven to 350 degrees. Grease and line two 7"x11" baking pans with parchment paper
In a mixing bowl add the wet ingredients and whisk to combine.
Add the dry ingredients and stir until just combined, do not over mix.
Divide the batter evenly between the two baking pans and bake at 350º for 18 to 20 minutes. The cake should be firm under your finger or use a toothpick to test (it should come out clean).
Allow cakes to cool completely before cutting and assembling.
Once the cake is cool, cut with 1 1/2" round cookie cutter. Frost one cake round with the orange buttercream (directions below) and sandwich with the second cake round. Spoon the chocolate ganache (directions below) and garnish with orange zest.
Vegan Orange Buttercream
In mixing bowl cream the buttery spread with a hand mixer or a stand mixer.
Add the powdered sugar slowly (no more than 1/4 cup at a time) and continue to mix until well combined.
Add the orange extract and food coloring, blend until well-mixed. You should have peaks that hold their shape when you pull the beaters out of the icing. It can be quite stiff as it is used as the filling. Adjust consistency if you want it more pliable, add a bit of buttery spread. For a stiffer frosting, add more powdered sugar.
Put the chocolate chips in a medium heatproof bowl.
Open the chilled can of coconut milk, being careful not to shake it. Remove the coconut cream which has hardened and risen to the top. Use approximately 1/2 of the cream that is there. (or 3 oz.)
In a saucepan heat the coconut cream to about 180 degrees (can still touch it without burning your finger) and then pour over the chocolate chips.
Let the mixture sit undisturbed for 2 minutes and then stir occasionally until the ganache begins to cool enough that it begins to hold it's shape without fully solidifying.
When the ganache starts to stiffen up a bit, drizzle over your miniature cakes.
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