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–+ servings
Slice of three-layered orange cake revealing fluffy cake layers, orange-flavored buttercream and orange curd.

Vegan Orange Cake

Print Recipe
This vegan orange cake is beautifully soft, tender and moist, and uses the juice and zest of 6 oranges for the brightest flavor! This is the perfect cake for citrus season.
Course Dessert
Cuisine American, Vegan
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 12
Author Anthea

Ingredients

Dry ingredients

Wet ingredients

  • 1 ¼ cup (300g) fresh orange juice
  • ¾ cup (180g) dairy-free milk room temperature
  • ⅔ cup (145g) neutral flavored oil
  • 1 teaspoon vanilla extract optional

Orange buttercream (see note 4 for alternatives)

Orange curd (optional)

  • ½ cup (120g) fresh orange juice
  • 3 tablespoons (40g) sugar
  • 1 tablespoon (8g) cornstarch
  • 3 tablespoons (45g) vegan block butter
  • orange food colouring optional

Instructions

Make the vegan orange cake:

  • 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.
  • Add the sugar and orange zest to a large mixing bowl. Rub with your fingertips until the mixture is fragrant and the sugar is a bright orange color. Add the remaining dry ingredients and whisk until well combined. Add all the wet ingredients and mix until just combined (a few lumps are fine, as long as they aren't lumps of flour). Divide the cake batter between your prepared cake pans.
  • If you're baking 2 x 8-inch cakes, bake for 25-28 minutes. If you're baking 3 x 8-inch cakes, bake for 18-20 minutes. The cakes are ready when you can insert a toothpick in the center and it comes out clean (a few moist crumbs are fine).
  • Allow the cakes to cool in their pans for 30 minutes, then transfer to a wire rack.

Make the orange buttercream:

  • Add the vegan butter to a large bowl or stand mixer and beat until light and fluffy. Add the sugar, orange juice and vanilla extract and beat until combined. Add more sugar for a firmer frosting or a little orange juice (or milk) for a softer frosting. Avoid adding too much orange juice as this can cause the frosting to split.

Make the orange curd (optional):

  • Add half of the orange juice and all of the cornstarch to a small saucepan and whisk until there are no lumps. Add the remaining orange juice and all the sugar and mix until combined.
  • Place the saucepan over medium heat and whisk constantly until the mixture has thickened. Add the butter and mix until the butter has melted and the orange curd is smooth. If you'd like a brighter-colored curd, add a few drops of food coloring and mix until it reaches your desired color.
  • Let the curd cool for 10 minutes, then transfer to the refrigerator to cool completely. The orange curd will thicken a lot when chilled. To loosen the mixture, whisk it vigorously until it's smooth and spreadable again.

Assemble the cake:

  • When the cakes have completely cooled, place one layer on a serving plate. Spread or pipe 1/2 - 3/4 cup of buttercream on the cake. If you're filling your cake with orange curd, create a dam of frosting and spoon the curd in the middle. Layer and repeat with the remaining cake layers.
  • Spread the remaining frosting around the cake. If desired, swirl the remaining orange curd on top of the cake.
  • Store the cake at room temperature in an airtight container until serving. If it's a hot day, keep the cake in the refrigerator and let it come to room temperature before serving.
  • Store leftover cake in an airtight container at room temperature for 1 day, in the fridge for up to 3 days or in the freezer for up to 1 month. Allow the cake to come to room temperature before serving.

Notes

  1. I don't recommend skipping the orange zest, as it gives the cake a lot of natural orange flavor. For the cake itself, you will need around 5-7 oranges, depending on their size. For the frosting and curd, you'll need an extra 3-4 oranges.
  2. Make sure you measure the flour accurately, otherwise your cake will be dry and dense. If you're using measuring cups, use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. Don't use the measuring cup to scoop flour out of your container, as it will pack in too much flour. Alternatively, use the grams measurements.