Vegan Orange Cake

Vegan Orange Cake Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


For the Orange Cake:

2 and 2/3 cups All Purpose Flour (330g)

1 and 1/2 cups White Granulated Sugar (300g)

1 and 1/2 tsp Baking Soda

3/4 tsp Salt

1 and 1/2 cups Soy Milk (360ml) or other non-dairy milk

1/2 cup Canola Oil (120ml) or Vegetable Oil

1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

1 tsp Vanilla Extract

3 tsp Orange Extract

2 Tbsp Orange Zest

For the Orange Buttercream Frosting:

3 and 1/2 cups Powdered Sugar (420g)

1 cup Vegan Butter (225g)

1/4 tsp Salt

2 tsp Orange Extract

For Decoration:

Orange Zest

Orange Slices


1Preheat the oven to 350°F (180°C). Prepare two 8-inch* (see notes) cake pans by spraying with non-stick spray and lining the bottoms with circles of parchment paper.

2Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt and mix in.

3Add in the soy milk, oil, vinegar, vanilla extract, orange extract and orange zest and use a hand whisk to whisk it briefly until well combined and no large lumps remain (tiny lumps are okay).

4Divide the batter between the two prepared cake pans and bake for 30 minutes until a toothpick comes out clean.

5Let the cakes cool for a few minutes before removing from the cake pans and placing on a wire cooling rack to cool completely before frosting.

6Prepare your frosting by adding the powdered sugar, vegan butter, salt and orange extract to the bowl of a stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.

7When the cakes are cooled frost the cake and decorate with orange zest and orange slices around the sides (optional).

8Keep the cake covered at room temperature where it will stay fresh for a few days or covered in the fridge where it will last for up to a week. The cake is also freezer friendly.

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