Preheat your oven to 350 degrees. If you are making your own homemade ricotta, do so now and store leftovers in the fridge. Get the recipe for Homemade Ricotta here.

Whisk together all the dry cake ingredients in a large bowl, followed by all the wet ingredients..I used 2- 6″ round cake pans to make this a double layered cake, but you could easily just make 1 cake from this. Spray your pans generously with coconut oil. Pour your batter into the cake pans and place in the oven for 30 minutes or until the toothpick comes out clean.

**NOTE: if using 2 cake pans, split the cake batter equally between the two pans.

While your cake is baking, make your frosting. First, slightly melt your butter in the microwave to soften it (not completely melt it). Add it to a large bowl or your kitchen aid mixer, along with 1 cup of powdered sugar, and vanilla extract and beat on low to combine.Add another cup of powdered sugar and half of the orange juice.

**NOTE: I used a hand-held lemon juicer and cut my orange into 4ths and manually squeezed the orange juice into the bowl.

Finally, add the last cup of powdered sugar and the remaining orange juice and beat on low until you achieve desired frosting. Let the cakes cool for a while before frosting, frost, decorate and devour!

**NOTE: If making a double layer cake, place one cake round on a dish/cake stand, then spread a generous amount of frosting on the top, then place the other cake round on top and then frost the whole thing