This vegan orange curd cake is the perfect combination between sweet and fruity. It features 2 layers of moist and fruity orange sponge cakes, with a homemade orange curd and orange flavoured buttercream decorated with fresh orange slices.
This recipe has been made in collaboration with Tilda. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan Orange Curd Cake
This cake has been long awaited! I’ve been hinting about it over on my Instagram for the past week, and it’s been so much fun letting you guess what I had planned. I’ve love oranges and orange flavour. I can still remember the time I had fresh orange juice on the beach in Italy as a child and that memory has stayed with me. Something about the flavour of orange tingles all the right notes for my taste buds.
This fresh and fruity cake features 2 light and moist orange cakes, sandwiched with homemade orange curd, fresh orange segments and creamy orange buttercream, decorated with fresh slices of whole orange and a mint leaf for decoration. This style of cake is definitely unique which i’ve created.
This is truly the ultimate fresh orange cake. It’s the perfect cake to bake for summer, parties or special occasions as it doesn’t just taste amazing it’s an absolute show stopper!
That being said, it’s easy to make! This cake contains 4 components:
Cakes: 2 scrumptious orange cakes are the star of the show here. They contain so much orange that it makes the cake super moist, it’s one of the best orange cakes iv’e ever tried!
Buttercream: A cake is not a cake without a heap of buttercream. To compliment the orange flavours and overall soft, moist texture of the cake, I made an orange flavoured buttercream. The buttercream contains a drop of orange food gel to give it a gorgeous peachy colour. This can be optional.
Orange Curd: This orange curd is incredible! It not only takes minutes to put together and make, but it tastes fantastic. The orange really pops and the actual curd melts in your mouth. You really need to make this!
Decorations: The entire cake comes together once you add on the slices of orange and mint leaves. It reminds me of something you’d see in a French patisserie.
Why you NEED to make this cake?
- Easy to make
- Light and fluffy
- Extremely fresh
- Fun to make
- The perfect addition to any dinner table / celebration
- Fruity and refreshing
Tilda Rice Milk
I am SUPER excited to share this recipe with you as it has been made in partnership with Tilda. I have been the biggest fan of Tilda for years and I thoroughly enjoy their packet rices especially their Firecracker flavour and their pilau rice is a great accompaniment to a homemade spicy curry.
I am incredibly excited that they recently announced the launch of their brand new product – Tilda Rice Milk! If you’re on the look out for a delicious dairy-free milk alternative, you gotta try this.
This rice milk is absolutely delicious, vegan friendly, gluten-free and organic. It has a gorgeous, natural sweetness to it, which makes it perfect for baking with and adding extra flavours to your recipes / bakes! It also tastes delicious in smoothies and on breakfast cereals.
I used this milk in the cake, for the buttermilk, and in the orange buttercream. It pairs beautifully with the succulent flavours of fresh orange.
This rice milk is available now in Waitrose supermarkets. I have attached the link directly to it on the Waitrose website here, and also on Tilda’s website. Make sure to look out for it in store also, definitely pick on up when you see them!
I highly recommend trying this milk out! It’s not only great for baking with, but tastes divine in iced coffee – YUM!
Equipment to help make this cake:
This recipe is written to use with two 6″ cake tins. If you wanted a larger cake, double up on ingredients and bake accordingly. Make sure to find push up / loose base cake tins. These are great for removing a cake with ease.
Make sure to line the cake tins before pouring in the batter and baking. Lining the base and sides with greaseproof paper will make releasing the cake fast and easy.
You can make all the components of this cake in a bowl with a hand held whisk or spoon, but if you’re wanting a really light and airy buttercream, a stand mixer with balloon whisk attachment is a must.
To help get even layers of buttercream and to swirl the curd into the middle of the cake, fill piping bags with the mixtures and pipe away. It’s much easier to get even layers with the use of piping bags.
To help give height and extra detail to the cake, transfer any left over buttercream into a piping bag fitted with a large open star-tip nozzle and pipe a swirl of buttercream around the top edge of the cake. It’s extremely simple but effective.
An orange cake wouldn’t be right without lots of orange zest. Use a microplane to create the orange zest. Alternatively, use a very fine grater.
To help make the most delicious orange curd, you’ll need a saucepan. Non-stick ones are my personal favourite, but any will do.
Make sure you’re using heat-proof spatulas when making the orange curd, as you wouldn’t want the spatula melting.
Make sure to PIN this photo to your favourite Pinterest Board!
This cake is truly juicy and bursting with flavour, what’s not to love? You’re going to love it!