Vanilla & Orange Buttercream Cake

A vegan Vanilla & Orange Buttercream Cake with an orange marmalade filling, topped with spiced dried orange slices.

This dairy-free and vegan cake is super easy to make, but looks quite fancy all dressed up with oven dried spiced citrus. If you need a cake that will impress but requires minimal work, this is the recipe for you!

Ingredients in This Recipe

Dried Spiced Oranges

• Orange 
• Granulated sugar
• Cinnamon

Vegan Vanilla Cake

• Almond milk
• White vinegar
• Plain flour or all purpose flour 
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Vegetable oil
• Vanilla extract

Vegan Vanilla Buttercream Icing

• Vegan butter (not spreadable, and softened at room temperature)
• Icing sugar 
• Vanilla extract
• Almond milk (if required)

Orange Marmalade

• Orange marmalade or jam of choice

Making the Dried Spiced Oranges

You have to make these dried spiced oranges at least 3 hours before assembling your cake, as they take 2-3 hours in the oven! Or, feel free to make them a day or two ahead of time and keep them in an airtight container.

While they do take a few hours in the oven, there is barely any active prep or work needed! They are so easy to make and pop into the oven.

These Spiced Dried Oranges are completely edible. They’re also absolutely delicious and beautifully fragrant.

1. Preheat oven to 200 degrees fahrenheit.
2. Wash and thinly slice one orange. Arrange in one layer on a parchment paper covered pan.
3. Mix sugar and cinnamon together in a small bowl then drizzle overtop of oranges.
4. Place in over for 2 1/2 – 3 hours to let the oranges become dried. (Do not overcook or they will loose their colour).

Making the Vegan Vanilla Cake

You need to allow the cake cool completely for 2-3 hours before frosting it, so ensure you bake your cake portion a couple hours before you need it! It also works great to make the cake portion a day ahead and simply keep them tightly covered in plastic wrap overnight in the fridge.

1. Preheat oven to 350 F.  Grease two 8 inch round cake pans.
2. Mix together almond milk and vinegar in a small bowl and set aside to curdle for 5 minutes.
3. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
4. Make a well in the middle of your dry ingredients. Add vanilla, oil and all the milk. Whisk until combined.
5. Divide batter evenly into the two cake pans and place in the oven. Bake for approximately 30-35 minutes or until a skewer inserted into the middle comes out clean. Allow to cool completely before icing your cake. (2-3 hours or overnight tightly wrapped in plastic wrap in the refrigerator).

Making the Vanilla Buttercream Icing

1. Add softened vegan butter to a large mixing bowl. Use an electric mixer to beat on a low speed for 30 seconds or so, just until soft and creamy.
2. Add sugar and vanilla. Beat until a soft icing forms. If too thick, add a touch of almond milk. If your icing is too soft, place it in the fridge to firm up before frosting your cake.

Common Questions

Can I make This Cake Ahead of Time?

Yes. You can make components of it ahead of time and then assemble it. I suggest making the two cake components a day or two ahead of time. Then they are ready and cooled for the day that you need your cake. Simply bake them, allow them to cool and then wrap tightly with plastic wrap and keep in the fridge until you are ready to icing and complete the cake.

You can also make the dried spiced oranges 1-3 days ahead of time. In fact it is best to do this since they take 2-3 hours in the oven.

The buttercream icing can also be made a day ahead of time.

How Long Will This Cake Last In The Fridge?

This cake will last in an enclosed cake stand at room temperature for approximately 5 days or in the fridge for about a week.

Looking for more vegan cake recipes? Try my Vegan Coconut Buttercream Cake!

Vegan Coconut Buttercream Cake