Description
This delightful vegan orange cake combines fresh orange zest and juice with a moist, fluffy texture, ideal for those seeking a dairy-free, egg-free dessert. Layered with a smooth vegan orange buttercream and optionally complemented by a homemade orange curd, this cake offers a perfect balance of citrus flavors and sweetness, making it a refreshing treat for any occasion.
Ingredients
Cake
- 1 1/4 cups (250g) granulated sugar
- 3 tablespoons (~30g) lightly packed fresh orange zest (from about 6 oranges)
- 3 cups (375g) all-purpose plain flour (spooned and leveled)
- 3 teaspoons baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 1 1/4 cup (300g) fresh orange juice
- 3/4 cup (180g) dairy-free milk (room temperature)
- 2/3 cup (145g) neutral flavored oil
- 1 teaspoon vanilla extract (optional)
Orange Buttercream
- 1 1/4 cup (280g) vegan block butter (room temperature)
- 4 cups (480g) powdered sugar / icing sugar (to taste)
- 2 tablespoons (30g) fresh orange juice (to taste)
- 1 teaspoon vanilla extract
Orange Curd (Optional)
- 1/2 cup (120g) fresh orange juice
- 3 tablespoons (40g) sugar
- 1 tablespoon (8g) cornstarch
- 3 tablespoons (45g) vegan block butter
- orange food colouring (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 180°C (355°F). Grease and line 2 or 3 x 8-inch (20 cm) round cake pans with parchment paper to prevent sticking and ensure even baking.
- Mix Sugar and Zest: In a large mixing bowl, combine the granulated sugar and fresh orange zest. Rub with your fingertips until the sugar is fragrant and turns a bright orange color, releasing the citrus oils for enhanced flavor.
- Combine Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, and salt (if using) to the sugar and orange zest mixture. Whisk all dry ingredients together until evenly incorporated.
- Add Wet Ingredients: Pour in the fresh orange juice, dairy-free milk, neutral oil, and optional vanilla extract to the dry mixture. Mix gently until just combined. Some lumps are acceptable as long as they are not raw flour lumps.
- Divide Batter and Bake: Evenly divide the batter between the prepared cake pans. For 2 pans, bake for 25-28 minutes; for 3 pans, bake 18-20 minutes. Insert a toothpick in the center to check doneness; it should come out clean or with a few moist crumbs.
- Cool Cakes: Let the cakes cool in their pans for 30 minutes before transferring them onto a wire rack to cool completely. This prevents the cake from breaking and ensures proper texture.
- Make Orange Buttercream: In a large bowl or stand mixer, beat the vegan block butter until light and fluffy. Gradually add powdered sugar, fresh orange juice, and vanilla extract. Beat until smooth. Adjust the frosting consistency by adding more sugar for firmness or a little orange juice (or dairy-free milk) for softness. Do not add excessive liquid to avoid splitting.
- Prepare Orange Curd (Optional): In a small saucepan, whisk half of the orange juice with cornstarch until smooth and no lumps remain. Add the remaining orange juice and sugar, whisking to combine. Heat gently while stirring until thickened. Remove from heat and stir in vegan butter and optional orange food coloring. Cool before using.
- Assemble the Cake: Once the cakes are completely cooled, layer them with orange buttercream and orange curd between layers if desired. Finish by frosting the exterior evenly and decorate as you like.
Notes
- The cake can be baked as two or three layers depending on your preference; adjust baking times accordingly.
- Use room temperature ingredients for best mixing results and texture.
- Orange curd is optional but adds a delicious tangy contrast to the sweet buttercream.
- For a firmer frosting, add more powdered sugar; for a softer, creamier texture, add more orange juice cautiously.
- Store the cake covered in the refrigerator; bring to room temperature before serving for the best flavor and texture.
