This is an recipe for an orange cake with vegan whipped cream frosting in english! Enjoy! The ingredents: (For all ingredients, please use organic versions if available) Vegan Orange Cake 2? cups (330 grams) cake flour? teaspoon baking soda 2 teaspoons baking powder? teaspoon salt 1 cup (200 grams) vegetable shortening 2 cups (360 grams) organic cane sugar 3 ounces (90 milliliters) soymilk Grated zest of 1 orange Egg Replacer 6 ounces (180 grams) liquid flaxseeds 3 tablespoons (50 grams) pumpkin pur ? e? teaspoon xanthan gum (or vegetable gum) in 1 ounce (30 milliliters) of water Whipped Cream Frosting 1-2 teaspoon (s) orange extract 1 can Rich’s Non-Dairy Whipping Cream 1 package Whip-it (whipped cream stabilizer) The Directions: Directions (to make a child-or egg substitute): The idea is to make some kind of liquid by heating flaxseed and water. preheat a pan pour 20 ounces of water into the pan, add 100 grams of flaxseed stir a little bit, and let sit for 4-5 minutes until Boils wait a litle bit, then strain the liquid into a cup, do not wait too Long since the liquid will solidify the resulting liquid is imitating slimy egg-whites, so it will bind the ingredients for our cakes measure 6 ounces (180 grams), and the remains can be stored for many weeks in the freezer for later use let it cool tion before combined with the flour Directions (to make another child or egg-substitute): Mix the xanthan gum and hot water fast and vigorously until Becomes fit. Directions (to make the cake): pour . . .