Name: Vegan Chocolate Orange Cake
Prep time: 30 min
Cook time: 35 min
Total time: 95 min
Ingredients: 450 g Self raising flour; 300 g Caster sugar; 50 g Cocoa powder; 2 tsp Baking powder; 1/2 tsp Bicarbonate of soda; 1 Orange (zest only); 450 ml Dairy free milk; 150 ml Vegetable oil; 2 tsp Cider vinegar; 3 tsp Orange extract; 300 g Dairy free butter block (I used Flora Plant); 525 g Icing sugar; 75 g Cocoa powder; 3 tsp Orange extract; 3-4 tbsp Dairy free milk; Buttermilk Choccy Orange; Orange zest

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This Vegan Chocolate Orange Cake is a delicious two layer sponge cake that's dairy free and egg free. The chocolate cake is flavoured with orange for extra zing, as is the silky smooth buttercream that fills and tops the cake. I've decorated it with some dairy free chocolate orange pieces and orange zest. It's such an easy cake to make, yet it has a eye catching appearance and would be great for a celebration.

Ingredient Tips & Equipment Information

I used oat milk for the cake, but you can use any plant milk that you prefer.
For the best flavour, make sure to use a good quality orange extract and not an essence.
You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
You do need to use the cider vinegar - it reacts with the raising agents to help the cake rise. Don't worry it won't make the cake taste of vinegar! You can also use white wine vinegar.
I've found that the best dairy free butter for vegan buttercream is Flora Plant. Stork Baking Block is also very good. Using a block dairy free butter is much better for the buttercream. A margarine or spread style dairy free butter will make the buttercream too loose.
I used Buttermilk Choccy Orange Segments* for the decoration, they are dairy free, gluten free, palm oil free and vegan. Another option is the Nomo Chocolate Orange Crunch Bar or the Galaxy Smooth Orange Chocolate Bar, you could add a chunks of them to the top of the cake. You could also make your own chocolate orange segments like I did for my Vegan Chocolate Orange Cupcakes.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Vegan Chocolate Orange Cake

In a mixing bowl, stir together self raising flour, caster sugar and baking powder. In a large jug (or another mixing bowl), whisk together vegetable oil, plant milk, orange extract and cider vinegar.

Pour the wet ingredients into the dry ingredients and whisk them together until combined, then divide the mixture between two cake tins.

Bake the cakes for 35 minutes until risen and a skewer inserted in the centre comes out clean, then leave them to cool. Make the buttercream using dairy free butter, icing sugar, cocoa powder, orange extract and plant milk, and pipe it in between and on top of the cakes. Decorate with dairy free chocolate orange pieces and orange zest.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long does the cake last for and can you freeze it?

The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the appearnce of the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.

Can you make the cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. Please note, I have not tested this recipe using plain or all purpose flour.

Can this cake be made in different size cake tins?

Yes! Please check my Conversion Guide to find out how to adjust the recipe.

Can this cake be made into cupcakes?

Yes! Check my Vegan Chocolate Orange Cupcakes recipe for the ingredients.

How do you make the orange segments for decoration?

I used Buttermilk Orange Choccy Segments* for the decoration, they are dairy free, gluten free, palm oil free and vegan. Another option is the Nomo Chocolate Orange Crunch Bar or the Galaxy Smooth Orange Chocolate Bar, you could add a chunks to the top of the cake. You can also make your own decor using a chocolate mould*. To do this, melt some vegan dark chocolate gently, I usually do this in the microwave but you can also do it in a glass bowl over simmering water. Microwave the chocolate for 30 seconds, then stir it, then blast in 10 second intervals, stirring between each one. If you like you can temper the chocolate. Then add orange extract and mix it in, you don't have to do this but it makes the chocolate taste very orangey and delicious! Pour or pipe the melted chocolate into the mould, then leave to set fully before removing and using.

Do you need an electric mixer to make this recipe?

I never use an electric mixer to make vegan cakes like this, as it's so quick and easy to do by hand. The dry ingredients and wet ingredients can be quickly combined with a hand whisk, and it is better to do it this way to avoid over mixing. If you are using an electric mixer, keep it on a low speed and only mix for a short time. I do recommend using an electric mixer or a stand mixer to make the buttercream if you can, but if you don't have one you can make it by hand too.

What is the best dairy free butter to use for the buttercream?

My favourite dairy free butter to use for vegan buttercream is Flora Plant. The Stork baking block is great too (the one wrapped in foil is vegan, not the tub as that contains milk). Block style dairy free butters give the vegan buttercream a better texture. Using a spread or margarine style dairy free butter will make the buttercream much looser. If you only have a spread or margarine style dairy free butter, you don't need to add as much, or any, plant milk to the buttercream.

Can this recipe be made gluten free?

Yes, you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour. You may also like to add ½ tsp xanthan gum for better texture.

What can you use instead of orange extract?

I get my orange extract from either the supermarket or Amazon, and I do recommend it for this recipe. If you can't find orange extract, you can use the zest of two oranges for the cake batter. Orange juice is not strong enough to get an orange flavour in the buttercream, you would have to use a lot and it could make the buttercream sloppy. What I would suggest instead is mixing 100g of a melted vegan chocolate that is orange flavoured into the buttercream (such as Galaxy Smooth Orange Chocolate Bar).

More tips for making the Vegan Chocolate Orange Cake:

I don’t recommend baking this cake in one deep tin, as it may not cook evenly. It is best to bake it in two sandwich tins.
Always pour the wet ingredients into the dry ingredients when making this cake. It is the best way to avoid a lumpy batter.
I like to pipe the buttercream between the layers, but you can also spread it with a spoon or palette knife.

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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