This is the PERFECT Vegan Orange Curd Cake recipe! It’s super moist, soft, and loaded with orange!
Ingredients for the orange curd
- 3 tablespoons of corn flour + 2 tablespoons of water
- 100g of dairy-free butter/margarine
- 100g of caster sugar
- 170ml of fresh orange juice
- 2 large oranges (zest)
- 100g of vegan condensed milk*
Ingredients for the cake
- 240ml of dairy-free milk
- 1 teaspoons of apple cider vinegar
- 210g of self-raising flour
- 200g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60g of vegetable oil
- 1 teaspoon of orange extract
- 1 large orange (zest only)
Ingredients for the buttercream
- 200g of dairy-free block butter*
- 200g of icing sugar
- 2 tablespoons of dairy-free milk
- 1 teaspoon of orange extract
- Orange food gel
- Orange slices
- Mint leaves
Method (orange curd)
- In a small bowl, add in the corn flour and water. Stir together into thick paste.
- Add the cornflour paste, dairy-free butter, sugar, orange juice, orange zest and condensed milk into a medium sized saucepan.
- Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the orange curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
- Pour the curd into a heat proof jar or bowl, cover and place aside to cool down.
- You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken.
- Preheat your oven to 180℃ fan and line two, 6 inch loose base / push up cake tins with grease-proof paper.
- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine. Stir in the orange zest.
- Add the oil, orange extract and orange zest in to the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix.
- Pour equal amounts of batter into the lined cake tins. Make sure to tap the tins on the worktop to remove any air bubbles.
- Pop the cakes into the centre of the preheated oven and bake for around 25-30 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
- Place the cakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.
- In a large mixing bowl, add in the dairy-free butter, whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
- Sift in the icing sugar and pour dairy-free milk and orange extract, whip on high speed for a couple of minutes to incorporate it.
- Add in a drop of orange food gel to colour the buttercream a pale orange / light peach colour (optional).
- Place one of the cakes on a serving plate or cake stand. Dollop some of the buttercream on top and spread out until even using an off-set spatula or pallet knife.
- Make a well in the middle of the buttercream and fill with 2 – 3 heaped tablespoons of orange curd.
- Lay some mandarine or orange segments over the curd then place the second cake layer on top. Press it down gently so it sticks. Coat the whole cake with a thin layer of buttercream. This creates a crumb coat.
- Place the cake into the the fridge to set for 10- 15 minutes.
- Remove the cake from the fridge and apply a second coat, this time thicker. Create decorative lines in the buttercream by dragging an off set spatula though the buttercream in a vertical pattern.
- Transfer any left over buttercream into a piping bag fitted with a star-tip nozzle. Pipe a swirl of buttercream around the top edge of the cake, and fill the middle in with orange curd.
- Slice up an orange. Dry the segments on some kitchen paper to soak up any excess moisture. Press the orange slices on the sides of the cake, finishing off with a mint leaf for decoration.
- Slice and enjoy!
To store: Keep this cake stored in a sealed container in the fridge. Best eaten within 3 days of making.
Un-iced cakes can be stored in a sealed container at room temperature for 2 days.
The orange curd can be kept in a sealed jar in the fridge for up to a week. Just give it a vigorous stir before using.
What vegan block butter to use? I like the Naturli Vegan Block or Flora Plant Based Block Butter Alternative.
What condensed milk should I use? My two favourites are Natures Charm Coconut Condensed Milk and Carnation Oat based condensed milk. Both are vegan and can be found in supermarkets and online.
- Prep Time: 2 hours
- Cook Time: Approx 40 minutes total
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
Keywords: vegan orange curd cake, orange curd, orange cake, fruit curd