Vanilla & Orange Buttercream Cake
A vegan Vanilla & Orange Buttercream Cake with an orange marmalade filling, topped with spiced dried orange slices.
Equipment
- mixer optional
Ingredients
Dried Spiced Oranges
- 1 orange thinly sliced
- 1 Tbsp granulated sugar
- 1/4 tsp cinnamon
Vegan Vanilla Cake
- 2 cups almond milk
- 2 Tbsp white vinegar
- 3 cups plain flour or all purpose flour sifted
- 1.5 cups granulated sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup vegetable oil
- 2 Tbsp vanilla extract
Vegan Vanilla Buttercream Icing
- 1 cup block of vegan butter (not spreadable) softened
- 4 cups icing or powdered sugar sifted
- 2 tsp vanilla extract
- 2 tsp almond milk if required
Orange Marmalade
- 1 jar orange marmalade or jam of choice vegan
Instructions
Dried Spice Oranges
- Note: Make these dried spiced oranges for garnish 3 hours before assembling your cake, as they take 2-3 hours in the oven. Preheat oven to 200 degrees fahrenheit.
- Wash and thinly slice one orange. Arrange in one layer on a parchment paper covered pan.
- Mix sugar and cinnamon together in a small bowl then drizzle overtop of oranges.
- Place in over for 2 1/2 - 3 hours to let the oranges become dried. (Do not overcook or they will loose their colour).
Vegan Vanilla Cake
- Preheat oven to 350 F. Grease two 8 inch round cake pans.
- Mix together almond milk and vinegar in a small bowl and set aside to curdle for 5 minutes.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- Make a well in the middle of your dry ingredients. Add vanilla, oil and all the milk. Whisk until combined.
- 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).
Vanilla Buttercream Icing
- 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.
- 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.
Orange Marmalade & Finishing the Cake
- Add a generous layer of orange marmalade to your bottom cake. Place your second cake on top. Then, use a spatula to icing the the top of of the cake first and then the sides.
- Arrange the Dried Spice Oranges on top of your cake. To add some sliced to the side simply use a dab of buttercream icing as 'glue'.
- Sprinkle finely grated orange peel overtop to finish the cake.