• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Savoury
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Vegan Chocolate Orange Cake

    27/01/2023 by thebakingexplorer 12 Comments

    Jump to Recipe Print Recipe

    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.

    This post may contain affiliate links. I earn from qualifying purchases.

    Vegan Chocolate Orange Cake

    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.

    Click on the image to order your copy!
    Vegan Chocolate Orange Cake

    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.

    Vegan Chocolate Orange Cake

    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 additional 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. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

    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.
    Vegan Chocolate Orange Cake

    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!

    Recommended equipment & ingredients

    • Mixing bowls
    • 8" cake tins
    • Measuring spoons
    • Cooling rack
    • Kitchen scales
    • Round cake tin liners
    • Cake tester
    • Piping bags
    • Ateco 828 piping nozzle
    • Orange extract
    • Orange segment chocolate mould
    • Buttermilk Choccy Orange Segments

    I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Vegan Chocolate Orange Cake

    More chocolate orange recipes...

    • Chocolate Orange Pancakes
      Chocolate Orange Pancakes
    • Chocolate Orange Fudge
      Chocolate Orange Fudge
    • Vegan Chocolate Orange Cheesecake
      Vegan Chocolate Orange Cheesecake
    • Chocolate Orange Loaf Cake
      Chocolate Orange Loaf Cake
    • Chocolate Orange Baked Donuts
      Chocolate Orange Baked Donuts
    • Terry's Chocolate Orange Cheesecake (No Bake)
    • Chocolate Orange Brownies
      Chocolate Orange Brownies
    • Chocolate Orange Custard Tart
      Chocolate Orange Custard Tart
    • Chocolate Orange Cake
      Chocolate Orange Cake
    • Chocolate Orange Biscotti
      Chocolate Orange Biscotti
    • Chocolate Orange Drip Cake
    • Chocolate Orange Ice Cream
      Chocolate Orange Ice Cream (No Churn)
    • Chocolate Orange Cupcakes
      Chocolate Orange Cupcakes
    • Chocolate Orange Rocky Road
    • Chocolate Orange Cookies
      Chocolate Orange Cookies
    • Chocolate Orange Traybake Cake
      Chocolate Orange Traybake Cake
    • Vegan Chocolate Orange Cookies
      Vegan Chocolate Orange Cookies
    Vegan Chocolate Orange Cake

    Vegan Chocolate Orange Cake

    Dairy and egg free chocolate orange cake with a chocolate orange buttercream
    4.50 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cake, vegan
    Prep Time: 30 minutes minutes
    Cook Time: 35 minutes minutes
    Decorating time: 30 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the cake

    • 450 g Self raising flour
    • 300 g Caster sugar
    • 50 g Cocoa powder
    • 2 tsp Baking powder
    • ½ tsp Bicarbonate of soda
    • 1 Orange zest only
    • 450 ml Dairy free milk I use oat milk
    • 150 ml Vegetable oil
    • 2 tsp Cider vinegar
    • 3 tsp Orange extract

    For the buttercream

    • 300 g Dairy free butter block I used Flora Plant unsalted
    • 525 g Icing sugar
    • 75 g Cocoa powder
    • 3 tsp Orange extract
    • 3-4 tbsp Dairy free milk

    For decoration

    • Buttermilk Choccy Orange
    • Orange zest
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
    • In a mixing bowl, stir together the caster sugar, self raising flour, cocoa powder, bicarbonate of soda and baking powder
    • Add the orange zest and mix in it
    • In another mixing bowl or large jug, whisk together the vegetable oil, dairy free milk, orange extract and cider vinegar
    • Make a well in the centre of the flour mixture, and pour in the oil and milk mixture, whisk them together gently with a hand whisk until smooth
    • Divide the mixture between the tins, use scales for accuracy if you like
    • Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
    • To make the buttercream, mix the dairy free block butter on it's own for a few minutes. Then add the icing sugar, cocoa powder, orange extract and dairy free milk, and mix until smooth. For best results, use a stand mixer with the paddle attachment, or a handheld electric mixer. If the buttercream is too stiff, you can add a little more dairy free milk
    • If the cakes have domed on top, you can level them off with a cake leveller or a knife
    • Put one of the sponges on your plate or cake stand and pipe or spread some of the buttercream onto it
    • Add the other sponge on top and pipe or spread the remaining buttercream on top
    • Decorate with the choccy orange pieces and orange zest
    • Leftovers will keep in an airtight container in a cool place for 2-3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • 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.
     

    Nutrition

    Calories: 629kcal | Carbohydrates: 105g | Protein: 8g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 4g | Sodium: 306mg | Potassium: 280mg | Fiber: 5g | Sugar: 70g | Vitamin A: 187IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 2mg

    If you like this, check out more of my Cake recipes!
    Or, you might like my Vegan recipes!

    « Chocolate Chip Cookie Pots for Two
    Homemade Jammie Dodgers »

    Reader Interactions

    Comments

    1. Elaine

      January 27, 2023 at 11:52 am

      oohhh this sounds delicious, wonder if it would work gluten free?
      I have tried the Flora plant a few times and have to say I don't like it for baking at all.

      Reply
      • thebakingexplorer

        January 27, 2023 at 6:28 pm

        Yes it will absolutely work gluten free, there's details in the post about this. Oh no, how come? I've found it to be absolutely brilliant for dairy free buttercream!

        Reply
      • Nic

        February 19, 2023 at 9:46 am

        Hi
        Does this cake freeze ok?

        Reply
        • thebakingexplorer

          February 20, 2023 at 9:21 am

          Hi Nic, yes it does! Please see the paragraph in the post about freezing it for more details 🙂

          Reply
    2. Claire

      July 13, 2023 at 11:03 am

      5 stars
      Really moist vegan cake - lots of orange flavour!

      Reply
      • thebakingexplorer

        July 14, 2023 at 11:50 am

        So happy you liked it Claire!

        Reply
    3. Daphne Morgan

      October 07, 2023 at 6:25 pm

      4 stars
      A very good rise.Absolutely delicious buttercream which piped well. I added Xantham Gum which I will avoid next time on making as wasn’t particularly fond of the texture.

      Reply
      • thebakingexplorer

        October 10, 2023 at 12:42 pm

        Hi Daphne, I'm so pleased to hear you enjoyed the cake! I only advise using xanthan gum if you are making the cake gluten free as it can improve the texture, but this is completely optional.

        Reply
    4. Margaret

      January 25, 2024 at 12:08 pm

      Can I leave the orange out of this cake my granddaughter wants a plain vegan chocolate cake

      Reply
      • thebakingexplorer

        January 25, 2024 at 1:42 pm

        Yes of course

        Reply
    5. Millie

      February 12, 2024 at 8:21 pm

      Could you use the juice of the orange you've zested instead of extract?

      Reply
      • thebakingexplorer

        February 12, 2024 at 10:46 pm

        Hi Mille, as detailed above: 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). I hope that helps!

        Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    Order my first book!

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    Recent Recipes

    • Chocolate & Pistachio Cookie Cups

      Chocolate & Pistachio Cookie Cups

      May 9, 2025
    • Oreo Baked Donuts

      Oreo Baked Donuts

      May 2, 2025
    • Vegetarian Quorn & Lentil Bolognese

      Vegetarian Quorn & Lentil Bolognese

      Apr 25, 2025
    • Bounty Chocolate & Coconut Cookies

      Apr 18, 2025
    • Pistachio Latte Marble Loaf Cake

      Pistachio Latte Marble Loaf Cake

      Apr 11, 2025
    • Easter Chocolate Bundt Cake

      Easter Chocolate Bundt Cake

      Apr 4, 2025

    Footer

    ↑ back to top

    Baking Heaven

    Copyright © 2012 - 2025 The Baking Explorer