The best vegan orange cake with heaps of orange flavor and a gorgeous color. Light and fluffy and topped with a gorgeous orange buttercream frosting.
This vegan orange cake really surprised me. I didn’t expect the color to be orange at all. I was thinking it would be vanilla cake in color but orange cake in flavor!
Well….shockingly the orange extract colored the batter a gorgeous orange and when baked it hadn’t completely dissipated as I expected. The cake had this pretty orange tinge. It’s subtle but there!
And when combined with a delicious orange frosting, the flavor and color of this cake are fabulously orange.
If you don’t get orange color in your baked cake – I imagine maybe some extracts won’t be as powerful with the color as mine was – then don’t worry you’ll still get all the flavor.
How to Make Vegan Orange Cake
Making this cake couldn’t be easier!
- Sift all purpose flour into a mixing bowl and add sugar, baking soda and salt and mix together.
- Add in soy milk, oil, vinegar, vanilla extract, orange extract and orange zest and whisk together with a hand whisk until just combined.
- Divide the batter between two 8-inch prepared cake pans and bake for 30 minutes at 350°F.
- Let the cakes cool for a few minutes and then pop them out onto a wire cooling rack to cool completely before frosting.
The Orange Frosting
The frosting is a delicious orange buttercream. The recipe is adapted from our vegan buttercream frosting recipe and uses powdered sugar, vegan butter, a little salt and orange extract to create creamy silken frosting perfection.
TIP: If you’re not a fan of sweet frostings, then you might prefer to top this cake with something like vegan whipped cream instead.
Decorate with orange zest and orange slices!
Ingredient Notes & Substitutions
Soy milk can be replaced with almond milk or another non-dairy milk that works well in baking if you prefer.
We used white vinegar but apple cider vinegar is also totally fine to use. The vinegar reacts with the baking soda in this recipe giving it a perfect rise.
There is no need for an egg replacement in this recipe, the baking soda/vinegar combination creates all the magic that you need.
The orange extract and orange zest create all the orange flavor in this cake. If you can’t get orange extract you can just use orange juice instead but the flavor will be much more subtle. Orange extract is concentrated and really brings the flavor in this cake.
If you want to make this cake gluten-free then you can try a gluten free all purpose flour blend. We have not tested it with this recipe so can’t guarantee results.
Yes! This cake can be made in 8-inch cake pans (as pictured) or 9-inch. It will be a slightly thinner cake if made in 9-inch cake pans so the baking time can reduce to 25 minutes.
This cake can also be made as a 9×13 or 10×15 sheet cake. Bake for 20 minutes for a 10×15 and for 25-30 minutes for a 9×13 sheet cake.
Yes, this will make 18-24 cupcakes. Bake for 20 minutes.
Storing and Freezing
Keep it covered at room temperature where it will stay fresh for a few days OR keep it covered in the fridge where it will stay fresh for up to a week.
This cake is also freezer friendly (frosted or unfrosted) for up to 3 months.
More Vegan Cakes
- Vegan Lemon Cake
- The Best Vegan Chocolate Cake
- Vegan Pineapple Upside Down Cake
- Vegan Banana Cake
- Vegan Carrot Cake
- Vegan Oreo Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Orange Cake
For the Orange Cake:
- 2 and ⅔ cups All Purpose Flour (330g)
- 1 and ½ cups White Granulated Sugar (300g)
- 1 and ½ tsp Baking Soda
- ¾ tsp Salt
- 1 and ½ cups Soy Milk (360ml) or other non-dairy milk
- ½ 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:
- Orange Zest
- Orange Slices
- Preheat 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.
- Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt and mix in.
- Add 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).
- Divide the batter between the two prepared cake pans and bake for 30 minutes until a toothpick comes out clean.
- Let 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.
- Prepare 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.
- When the cakes are cooled frost the cake and decorate with orange zest and orange slices around the sides (optional).
- Keep 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.
- For best results weigh your flour or use the Spoon and Level Method. Spoon the flour into your measuring cup and then level off the top with a knife.
- If you can’t get orange extract then you can use orange juice instead, but orange extract is highly recommended as it’s concentrated which provides the perfect flavor for this cake. Using orange juice would reduce the orange flavor.
- Around two small oranges will provide 2 Tbsp of orange zest for the cake. If your oranges are large you might get enough zest from one orange.
- If orange frosting on top of orange cake seems like too much orange flavor to you then you might prefer to frost this cake with a simple vegan buttercream frosting or just serve it with some vegan whipped cream.
- This cake can also be made in 9-inch cake pans. The baking time can reduce to 25 minutes.
- Nutritional information is for 1 slice of 12 including frosting.