Orange Cardamom Cake
Fluffy Orange Cake layers with cardamom & vanilla buttercream. Rustic dried & candied fruit decor
Ingredients
For the Orange Cake Batter
- 1½ cup Plant Milk (350ml)
- 4-5 small clementine oranges (10 Ounces)
- 2 teaspoon Vanilla Extract (10ml)
- 3¾ cup All Purpose Flour (470g)
- 3 teaspoon Egg Replacer
- 1½ cup Granulated Sugar (300g)
- 6 teaspoon Baking Powder
- 1 teaspoon Salt
- 2 teaspoon Ground Cardamom
- 18 Tbs Vegan Butter or Vegetable Oil (270ml)
For the Cardamom Icing:
- 3 cup Vegan Butter (6 sticks) (672g)
- 6 cup Confectioners Sugar (720g)
- 2 teaspoon Vanilla Bean Paste
- 1 teaspoon Butter Extract *optional
- Salt ¼ teaspoon
- Ground Cardamom 3 teaspoons
- Orange Zest from 1 large navel orange (2 teaspoons)
for the garnish
- Candied Cranberries optional
- Dried Orange Slices for garnish
- Rosemary Sprigs for garnish
Instructions
- Preheat the oven to 350°F & grease & parchment line 2-8" cake pans
- First wash the oranges with their skins with warm water & remove the hard stem of the orange (if there are any) also check the oranges inside for seeds by slicing them in half & remove seeds if there are any. The skins stay on the orange, so leave that intact.
- Place all of the cake ingredients including the oranges into a food processor and processor until smooth batter (about 1 minute) *SEE NOTES ~ YOU WILL NEED A 14 Cup Capacity for this recipe!
- Divide the batter evenly between your 2 cake pans & bake in a preheated oven at 350°F for 15 minutes then I like to turn the oven temperature down to 300°F for another 20 minutes or until a toothpick inserted into the center comes out clean.
- Next prepare the orange cardamom icing Whip the vegan butter with an electric mixer until light & fluffy on medium to high speed for about 3 minutes.
- Scrape the sides & bottom of the bowl to make sure it is evenly mixed then add the salt, cardamom, orange zest & the extracts
- Turn the mixer speed down to low & add the sifted confectioners sugar one cup at a time
- Mix on low speed until all is incorporated , then scrape the bottom and sides of the bowl again & whip on high speed for another 3 minutes.
- Once the cakes are cooled (I like to put mine in the refrigerator for at least an hour or overnight wrapped well before building the cake to make sure it is nice & cold)
- Ice the cake as shown in the video tutorial & decorate with candied cranberries, dried orange slices & fresh rosemary sprigs
Video
Notes
Making this one into 2 thick 8" cake layers for a more rustic look
But you can bake this cake batter into any size pan(s) you prefer
Rule of thumb for changing pan sizes for any recipe is to fill the pans just a handful more than half way full to give the batter ample room to rise properly 3-7" Layers, 24 Cupcakes, 1- 9" x 13" layer, 4- 6" layers, 1 Large Loaf pan (10" x 5" x 4") or 1 - 12 cup capacity bundt pan Be aware that I am using a 14 cup capacity food processor and this recipe takes it to the max, if you do not have that size food processor, you can simply blend the oranges separately & then add it into the batter which can all be mixed by hand in a large mixing bowl Smaller oranges like navels or clementines are the best oranges to use for this recipe since the skin is much thinner with bright citrus and floral notes While I am not an avid gluten free baker this recipe works great with a 1:1 GF blend like Bob's Red Mill in the total amount listed for both flours Storage Orange Cardamom Cake can be stored at room temperature for up to 3 days, for longer storage refrigerate for up to 1 week
Rule of thumb for changing pan sizes for any recipe is to fill the pans just a handful more than half way full to give the batter ample room to rise properly 3-7" Layers, 24 Cupcakes, 1- 9" x 13" layer, 4- 6" layers, 1 Large Loaf pan (10" x 5" x 4") or 1 - 12 cup capacity bundt pan Be aware that I am using a 14 cup capacity food processor and this recipe takes it to the max, if you do not have that size food processor, you can simply blend the oranges separately & then add it into the batter which can all be mixed by hand in a large mixing bowl Smaller oranges like navels or clementines are the best oranges to use for this recipe since the skin is much thinner with bright citrus and floral notes While I am not an avid gluten free baker this recipe works great with a 1:1 GF blend like Bob's Red Mill in the total amount listed for both flours Storage Orange Cardamom Cake can be stored at room temperature for up to 3 days, for longer storage refrigerate for up to 1 week
Tried this recipe?Let us know how it was!