Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Orange Layer Cake with Orange Buttercream and Optional Curd Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

This Vegan Orange Cake is a delightful, moist, and citrus-infused dessert perfect for any occasion. Made without any animal products, it features fresh orange zest and juice for a vibrant flavor, combined with a light vegan buttercream frosting and an optional tangy orange curd. Baked to perfection in the oven, this cake offers a beautiful balance of sweetness and zest with a fluffy texture that everyone will love.

  • Total Time: 1 hour 5 minutes
  • Yield: 12 servings

Ingredients

Dry Ingredients

  • 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)

Wet Ingredients for Cake

  • 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)

Ingredients for Vegan 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

Ingredients for 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

  1. 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 easy removal of cake layers.
  2. Mix Dry Ingredients and Sugar Zest: In a large mixing bowl, combine the granulated sugar and fresh orange zest. Rub together with your fingertips until fragrant and the sugar is a bright orange color. Then whisk in the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Add Wet Ingredients to Batter: Pour in the fresh orange juice, dairy-free milk, neutral oil, and vanilla extract (if using). Mix gently until just combined, allowing a few lumps but ensuring no dry flour remains. Divide the batter evenly among the prepared cake pans.
  4. Bake the Cake Layers: For 2 cake pans, bake for 25-28 minutes; for 3 cake pans, bake for 18-20 minutes. The cakes are finished when a toothpick inserted comes out clean or with a few moist crumbs.
  5. Cool Cake Layers: Let the cakes cool in the pans for 30 minutes. Then transfer them to a wire rack to cool completely before frosting.
  6. Make the Vegan Orange Buttercream: Using a large bowl or stand mixer, beat the vegan butter until light and fluffy. Gradually add powdered sugar, fresh orange juice, and vanilla extract, beating until smooth and spreadable. Adjust sugar or juice quantities to reach desired consistency; avoid too much juice to prevent splitting.
  7. Prepare the Orange Curd (Optional): In a small saucepan, whisk together half the orange juice and all cornstarch until smooth. Add the remaining orange juice and sugar, then cook over medium heat, whisking constantly until thickened. Remove from heat and stir in vegan butter until melted. Add orange food coloring if desired, then cool for 10 minutes before refrigerating until fully chilled and thick.
  8. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread or pipe 1/2 to 3/4 cup of buttercream evenly over the layer. If using orange curd, create a frosting dam around the edges and spoon curd in the middle. Repeat layering with remaining cakes and frosting.
  9. Finish Decorating: Cover the entire cake with remaining buttercream. Optionally, swirl some of the reserved orange curd on top for extra flavor and decoration.
  10. Storage: Store assembled cake at room temperature in an airtight container until serving. On hot days, refrigerate and bring to room temperature before serving. Leftovers keep 1 day at room temperature, up to 3 days refrigerated, or freeze for up to 1 month. Thaw and bring to room temperature before eating.

Notes

  • Use fresh orange zest from unwaxed oranges for best flavor and safety.
  • For the flour, spoon and level to avoid compacting and ensure accurate measurement.
  • Adjust the buttercream thickness by varying powdered sugar and orange juice quantities.
  • Orange curd is optional but adds a tangy contrast to the sweet buttercream.
  • For vegan block butter, use plant-based versions made from oils like coconut or palm.
  • Ensure all ingredients, especially baking powder, are vegan-friendly.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://avascooking.com/vegan-orange-layer-cake-with-orange-buttercream-and-optional-curd-recipe/