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Vegan Orange Cake with Orange Marmalade Buttercream Frosting
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5 from 26 votes

Vegan Orange Cake (with Orange Marmalade Buttercream Frosting)

This decadent and delicious Vegan Orange Cake with Orange Marmalade Buttercream Frosting is soy-free, nut-free and it can be made with wholegrain flour. Perfect for birthdays or just dessert.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Cake/Dessert
Cuisine: nut-free, Soy-free, Vegan
Servings: 20 slices
Calories: 354kcal


For the vegan Orange Cake:

  • 3 cups unbleached all purpose flour (can use whole wheat pastry flour or half all purpose and half whole wheat)
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 cups orange juice (sub two tbsp of the orange juice with an orange liqueur if you like)
  • Zest of an orange
  • 2 cups sugar
  • cup vegetable oil
  • 2 tbsp apple cider vinegar
  • 2 tsp pure vanilla extract

For the vegan Orange Marmalade Buttercream Frosting:

  • 1 cup vegan butter (2 sticks)
  • ½ cup orange marmalade
  • 2 cups powdered sugar
  • 1 tsp pure vanilla extract


Make the cake:

  • Place the orange juice, zest, sugar, oil, vinegar and vanilla in a large bowl or in the bowl of a stand mixer. Use a whisk or the whisk attachment of the stand mixer to mix for one minute or until everything appears to be well-mixed.
  • Add the baking soda, salt and flour to the bowl and mix. Scrape down the sides of the pan after 20 seconds of mixing and mix for 20 seconds more, but no longer.
  • Spray two 8- or 9-inch cake pans with cooking spray or oil. Preferably line the bottom with parchment paper, or, if you don't have this, flour the pans. Divide the batter equally between the two pans.
  • Bake the cakes in a 350-degree oven for 30-35 minutes until a toothpick inserted in the center comes out clean.
  • Cool on a rack for 10 minutes, then slide a thin knife around the edges of each cake
  • Gently flip each cake onto a plate, slide onto a rack, and continue cooling before you frost.

Make the frosting:

  • Place the orange marmalade, vanilla and butter in a bowl or the bowl of a stand mixer. Beat until combined, around 30 seconds.
  • Add the powdered sugar, half a cup at a time, incorporating well into the butter mixture after each addition. Your frosting should be smooth, creamy and fluffy.

Assemble the cake:

  • Place one of the cakes, on a plate or cake stand. Dump half of the frosting on the cake, use an offset spatula or knife to spread it evenly, then place the second cake on top, taking care to ensure they line up evenly. Spread the remaining frosting evenly over the top of the cake, using anything that remains for the sides.
  • Slice and serve.


Serving: 1slice | Calories: 354kcal | Carbohydrates: 54g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Sodium: 263mg | Potassium: 76mg | Fiber: 1g | Sugar: 39g | Vitamin A: 485IU | Vitamin C: 12.8mg | Calcium: 9mg | Iron: 0.9mg