Vegan Fluffy Walnut Orange Cake
Course: Baking, Dessert, Display, VeganCuisine: AmericanDifficulty: EasyServings
8
servingsPrep time
15
minutesCooking time
50
minutesIngredients
- Dry Ingredients
2 1/4 cup Flour
2 tsp Baking Soda
3/4 tsp Salt
1.5 cup Sugar
1/2 cup Chopped Walnut
- Wet Ingredients
1 stick Country Crock Plant Based Butter (see notes for options) whipped
1 tbsp White Vinegar
1/2 tbsp Orange Zest
1/4 tsp Orange Essence (see notes for options)
1.5 cup Cold Oat Milk (I use Oatly)
- Orange “Buttercream” Frosting
1.5 cup Powdered Sugar
2 sticks Country Crock Plant Based Butter
1 tsp Orange Zest
1/8 tsp Orange Essence (see notes for options)
Directions
- Fluffy Vegan Cake
- Preheat oven to 315 degrees. Butter two 6-inch or 8-inch cake rounds. Dust with flour and tap out the excess.
- In a mixing bowl, add flour, sugar, baking soda and salt. Whisk until combined.
- In the same bowl add, whipped butter, white vinegar, orange zest and essence. Slowly add the milk and combine until smooth. Fold chopped walnuts into the batter
- Divide the batter evenly among the two pans.
Bake for 45-55 minutes until a toothpick inserted into the center comes out clean (make sure you start with 45 min and then bake in increments of 5 min to prevent excessive browning) - Let sit in pan for about 5 min, and transfer onto a cooling rack and let cool completely
- Orange “Buttercream” frosting
- In a mixing bowl, beat butter until smooth. Beat in powdered sugar, 1/2 cup at a time. Add the essence and the zest and combine.
- You can refrigerate(will thicken) until the cake is completely cooled and then ice the cake and enjoy !
Notes
- You can use 1/2 cup vegetable oil instead of butter, you do not have to whip it
- You can skip the orange essence and add more orange zest
- The cake browns easily at 350F, so it is better to bake at 315 to prevent excessive browning
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During my grad school I discovered my love for cooking. It started with just being able to feed myself, but over time it became another creative outlet for me.
