Irresistible Vegan Orange and Almond Cake: Layered with Rich Chocolate Buttercream & Candied Oranges
Experience the ultimate vegan dessert with our moist, flavourful orange and almond cake, beautifully layered with luscious vegan chocolate orange buttercream, adorned with a glossy chocolate drip and elegant candied orange slices. This impressive yet easy-to-make cake is perfect for any celebration, delighting both vegan and non-vegan guests!
Every special occasion deserves a show-stopping cake, and for my recent birthday (marking 32 fantastic years, if you’re curious!), a cake was, of course, an absolute essential. While I’m not one for grand celebrations, the tradition of a delicious cake to mark the occasion is one I happily uphold. The challenge, as always, lies in choosing a single flavour when there are so many delightful options to consider!
After much delicious deliberation, my heart (and taste buds) settled on this truly exceptional creation: a vegan orange and almond cake, generously adorned with creamy chocolate buttercream, a luxurious dark chocolate drip, and delicate candied orange slices. This recipe promises a stunning centrepiece that is surprisingly straightforward to prepare, guaranteed to impress and satisfy everyone at your table, whether they follow a vegan diet or not.
Why This Vegan Orange & Almond Cake is a Must-Try
This cake isn’t just a dessert; it’s an experience. The combination of bright, citrusy orange and nutty almond creates a truly unique and sophisticated flavour profile. The moist crumb of the cake, achieved without any eggs or dairy, is surprisingly tender and rich. Paired with the decadent chocolate buttercream, it strikes a perfect balance between sweet, tangy, and subtly bitter notes from the dark chocolate. It’s an elegant yet comforting cake that evokes warmth and celebration. Plus, being fully plant-based, it’s an inclusive option for gatherings, ensuring everyone can enjoy a slice of happiness.
Crafting the Perfect Vegan Orange and Almond Cake Layers
The beauty of these cake layers lies in their simplicity and incredible flavour. Making them is wonderfully easy: simply whisk together the wet ingredients, then gently fold in the dry. The key to a tender, light cake is to avoid over-mixing the batter. Over-beating can develop the gluten in the flour too much, leading to a tough cake. Instead, mix just until the ingredients are combined and no streaks of flour remain.
For baking, you have flexibility with your cake tins. As showcased in the photos, I’ve used three 15cm (6-inch) tins to create a beautiful, towering layer cake. However, if you don’t have this specific size, two 20cm (8-inch) tins will work equally well. Just ensure you adjust the baking time slightly if using larger tins, as they will bake a little faster due to the thinner layers. Always perform the skewer test to check for doneness: insert a skewer into the centre of the cake, and if it comes out clean, your cakes are ready.
The Secret to Stable Vegan Chocolate Buttercream
Creating a truly magnificent vegan buttercream can sometimes be a challenge, especially when aiming for stability and a rich, creamy texture. Many vegan ‘butters’ available today, while delicious, often have a lower fat content compared to traditional dairy butter. This can lead to a less stable buttercream that might split or become grainy, especially in warmer conditions.
My solution for achieving a perfectly smooth, pipeable, and wonderfully stable vegan chocolate buttercream is to combine half vegan butter (or margarine) with half vegetable shortening. This increases the overall fat content significantly, resulting in a buttercream that holds its shape beautifully, spreads like a dream, and resists melting much better than one made solely with vegan butter.
When selecting your vegan butter, I strongly recommend using a block-style margarine rather than the softer, spreadable kind that comes in tubs. Block margarines tend to have a firmer consistency and higher fat content, which is crucial for buttercream. In the UK, excellent choices include Naturli vegan block or Stork block. For those in the US, Earth Balance Buttery Sticks are a fantastic option. For the vegetable shortening, brands like Trex work wonderfully.
The flavour of this buttercream is deepened with both high-quality cocoa powder and melted dark chocolate. Opt for a good quality dairy-free dark chocolate with around 70% cocoa solids. This ensures a rich, intense chocolate flavour without making the buttercream overly sweet, perfectly complementing the orange and almond notes of the cake. For an extra boost of citrusy goodness, I also add a touch of orange extract. This is entirely optional; feel free to omit it for a milder orange hint or swap it for vanilla extract if you prefer a less pronounced orange flavour.
Elegance with Homemade Candied Oranges
Candied orange slices are more than just a garnish; they’re a simple yet sophisticated decoration that adds a touch of gourmet flair to any dessert. Not only do they look stunning, but they also taste absolutely divine with a delicate balance of sweetness and citrus bitterness. The best part? They are incredibly easy to make!
The process is straightforward: thinly slice a small, preferably thin-skinned orange. Then, gently simmer the slices in a sugar syrup for about 30-40 minutes. You’ll know they’re ready when they become beautifully translucent and tender. Once cooked, simply lay them out on a piece of baking parchment for an hour or two to allow them to dry slightly and firm up. They add a gorgeous visual appeal and a subtle citrus aroma to the cake.
A fantastic feature of candied oranges is their excellent shelf life. Stored in their syrup in the fridge, they can be prepared well in advance, saving you time on baking day. For this particular cake, their primary role is decorative, adding a pop of colour and elegance, rather than being a core flavour component. Therefore, if time is short or you prefer a simpler aesthetic, feel free to omit them. However, if you do make them, don’t discard the leftover syrup! It’s a magical elixir, fantastic drizzled over pancakes, waffles, or even stirred into cocktails for a burst of orange flavour.
Tips for Baking the Perfect Vegan Layer Cake
- Room Temperature Ingredients: While many vegan recipes don’t strictly require this for wet ingredients, ensuring your vegan butter/margarine for the buttercream is at room temperature is crucial for a smooth consistency.
- Don’t Overmix: As mentioned, overmixing develops gluten, leading to tough cakes. Mix just until combined.
- Accurate Measurements: Baking is a science! Use a digital kitchen scale for gram measurements, especially for flour and sugar, for the most consistent results. Cup measurements can be less accurate.
- Prepare Tins Properly: Greasing and lining your cake tins prevents sticking and ensures your beautiful layers come out intact.
- Cool Completely: Attempting to frost warm cakes will lead to melted buttercream and a messy result. Be patient and allow your cakes to cool completely on a wire rack.
- Chill Layers: Chilling your cake layers before frosting and after the crumb coat makes the frosting process much easier and cleaner, resulting in sharper edges.
More Delicious Vegan Cake Recipes:
- Vegan chocolate fudge cake
- Vegan Victoria sponge cake
- Vegan carrot cake loaf
- Vegan courgette (zucchini) cake
- Vegan coconut layer cake
- Easy vegan ginger cake
- Vegan biscoff banana bread
- Easy vegan chocolate cake
- Vegan Christmas cake
- Vegan apple bundt cake
- Vegan lemon drizzle cake
And for even more inspiration, explore my comprehensive cakes recipe index page!
If you tried this delightful recipe, we’d love to see your creations! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess.
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Vegan Orange And Almond Cake With Chocolate Buttercream Recipe:
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Orange And Almond Cake With Chocolate Buttercream (Vegan)
Ingredients
Candied Oranges:
- 1 small, thin-skinned orange
- 250 g (1 ¼ cups) granulated sugar
- 400 ml (1 + ⅔ cups) water
Orange And Almond Cakes:
- 320 ml (1 ⅓ cups) unsweetened almond milk (or other plant milk)
- finely grated zest of three oranges
- 100 ml (⅓ cup + 1 Tbsp) freshly squeezed orange juice
- 100 ml (⅓ cup + 1 Tbsp) light olive oil
- 160 g (¾ cup) caster sugar
- 2 tsp vanilla extract
- 1 tsp almond extract
- 185 g (1 ½ cups) ground almonds
- 225 g (1 ¾ cups + 2 Tbsp) plain (all-purpose) flour
- 2 ¼ tsp baking powder
- ¾ tsp bicarbonate of soda (baking soda)
- ¼ tsp salt
Chocolate Buttercream:
- 150 g (5.3 oz) dark chocolate (70% cocoa solids) chopped
- 150 g (½ cup + 2 Tbsp)) dairy free butter/margarine (the kind in a stick rather than a tub is best – I use Stork)
- 150 g (¾ cup) vegetable shortening (I used Trex)
- 50 g (⅓ cup) cocoa powder sifted
- 300 g (2 ⅓ cups) icing (powdered) sugar sifted
- 1 tsp vanilla extract
- ½ tsp orange extract (optional)
Chocolate Drip:
- 50 g (2 oz) dark chocolate chopped
- 10 g (2 tsp) coconut oil
Instructions
Candied Oranges:
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To begin, carefully slice off both ends of the orange. Then, using a very sharp knife, cut the orange into thin, uniform slices, aiming for a thickness of about 3-6mm (1/8-¼ inch).
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In a saucepan, combine the granulated sugar and water. Heat this mixture gently over medium-low heat, stirring continuously until the sugar has completely dissolved and the liquid forms a clear syrup. Carefully add the prepared orange slices to the sugar syrup, ensuring they are submerged. Bring the syrup to a gentle simmer and let it continue to simmer for approximately 40 minutes. During this time, the liquid will gradually reduce into a thick syrup, and the orange slices will become beautifully soft with their peel turning slightly translucent. Remember to turn the slices occasionally to ensure even cooking and syrup coating.
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Once the oranges are translucent and the syrup is thick, remove the pan from the heat. Allow the oranges to cool in the syrup for a little while to absorb more flavour. Then, using tongs or a slotted spoon, carefully remove the orange slices from the syrup and place them on a tray lined with baking parchment. Let them dry slightly for an hour or two until they are no longer sticky to the touch.
Orange And Almond Cakes:
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Preheat your oven to 180°C (350°F / Gas Mark 4). Thoroughly grease three 15cm (6-inch) cake tins (or two 20cm / 8-inch tins if preferred) and line their bases with baking parchment to prevent sticking.
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In a large mixing bowl, combine the unsweetened almond milk, freshly squeezed orange juice, finely grated orange zest, light olive oil, caster sugar, vanilla extract, and almond extract. Whisk these wet ingredients together until the mixture is smooth and well combined. Once smooth, whisk in the ground almonds until just incorporated.
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In a separate bowl, sift together the plain (all-purpose) flour, baking powder, bicarbonate of soda (baking soda), and salt. Gradually add these dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to over-mix the batter; a few lumps are fine and will ensure a tender cake.
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Divide the cake batter evenly among the prepared cake tins. Place them in the preheated oven and bake for approximately 30 minutes. The cakes are ready when they are golden brown, firm to the touch, and a skewer inserted into the centre of each cake comes out clean.
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Once baked, remove the cakes from the oven and let them cool in their tins for about 15 minutes. This allows them to firm up slightly. After 15 minutes, carefully invert the cakes onto a wire rack and leave them to cool completely before attempting to frost them. Cooling completely is essential for preventing the buttercream from melting.
Chocolate Buttercream:
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First, melt the chopped dark chocolate. You can do this either in a bain-marie (a heatproof bowl set over a saucepan of simmering water, ensuring the bowl doesn’t touch the water) or by heating in short bursts in the microwave, stirring frequently. Once melted and smooth, set the chocolate aside to cool slightly to a lukewarm temperature.
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In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), combine the dairy-free margarine and vegetable shortening. Whisk these together on medium speed until the mixture is light, fluffy, and smooth. Add the sifted cocoa powder and mix on a low speed until it’s fully incorporated.
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Next, gradually add the sifted icing (powdered) sugar to the bowl. Start mixing on a very low speed to avoid a cloud of sugar dust, then increase the speed to medium-high and whisk for several minutes until the buttercream is incredibly light, airy, and fluffy. Make sure to scrape down the sides and bottom of the bowl periodically to ensure everything is thoroughly mixed.
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Before adding the melted chocolate, ensure it’s no longer hot to the touch; it should be just warm or at room temperature. Pour the cooled melted chocolate into the buttercream and whisk again until the mixture is smooth, homogenous, and beautifully chocolatey. Finally, whisk in the vanilla extract and the optional orange extract, mixing until just combined.
Assembly:
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Once the cake layers are completely cool, trim their tops if necessary to create flat surfaces. Place one cake layer onto your chosen serving plate or cake stand. Spread an even layer of the prepared chocolate buttercream over the top. Carefully place a second cake layer on top and repeat the buttercream spreading.
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For the final layer, place the third cake layer upside-down on top of the second buttercream layer. This technique provides a perfectly flat and smooth surface for the top of your cake. Apply a thin layer of buttercream over the entire cake (top and sides) – this is your “crumb coat,” which traps any loose crumbs. Transfer the cake to the fridge for approximately 15 minutes to allow the crumb coat to firm up.
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Once the crumb coat is firm, apply a thicker, final layer of buttercream over the top and sides of the cake. Use a bench scraper or an offset spatula to smooth the buttercream as much as possible, creating a clean finish. Return the frosted cake to the fridge while you prepare the chocolate drip; it’s important for the cake to be cold when the drip is applied.
Chocolate Drip:
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Melt the chopped dark chocolate for the drip, either using a bain-marie or in short bursts in the microwave. Once melted and smooth, stir in the coconut oil until it’s fully dissolved and the mixture is glossy. Set this chocolate mixture aside and allow it to cool until it has thickened slightly and is no longer warm to the touch. This consistency is crucial for creating controlled drips.
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Remove the cold, frosted cake from the fridge. Using a spoon, carefully drizzle the slightly thickened chocolate drip around the edge of the cake. Use the back of the spoon to gently encourage the chocolate to drip over the edge, creating an appealing cascading effect. Once the edges are decorated, spoon the remaining chocolate drip into the middle of the cake, spreading it gently to fully cover the top surface.
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Return the cake to the fridge once more to allow the chocolate drip to set completely. This usually takes about 10-15 minutes.
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For final decoration, place any leftover buttercream into a piping bag fitted with a star-shaped nozzle. Pipe elegant decorative dollops of buttercream on top of the cake, arranging them as desired. Crown your masterpiece with a few of the beautiful candied orange slices. You can also sprinkle a few cacao nibs for extra texture if you like.
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This stunning vegan orange and almond cake will remain fresh and delicious for a couple of days when stored in an airtight container at a cool room temperature. For longer storage, it can be refrigerated.
Notes
This versatile cake recipe can be baked in either three 15cm (6-inch) tins, as visually presented in the photographs, to create a tall, impressive layer cake, or alternatively, in two larger 20cm (8-inch) tins if you prefer a slightly shorter, wider cake. Adjust baking times as needed if using different sized tins, always checking for doneness with a skewer.
