Vegan Fluffy Walnut Orange Cake

Vegan Fluffy Walnut Orange Cake

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Recipe by RoseCourse: Baking, Dessert, Display, VeganCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 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)


  • 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 !


  • 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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