Preheat the oven to 350°F

First wash the skins of the oranges very well with warm water

Next pull of the hard stem of the orange (if there are any) and check the oranges inside for seeds by slicing them in half and remove seeds if there are any.

Place all of the cake ingredients including the oranges into a food processor and processor until smooth batter (about 30 seconds)

Divide the batter evenly amongst your greased & parchment lined cake pans

Bake in a preheated oven at 350°F for about 20minutes or when a toothpick inserted into the center comes out clean.

Next prepare the orange buttercream icing: Whip the vegan butter with an electric mixer until light and fluffy on medium to high speed for about 3 minutes.

Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and orange zest and the extracts

Turn the mixer speed down to low and add the sifted confectioners sugar

Mix on low speed until all is incorporated , then scrape the bottom and sides of the bowl and mix on high speed for another 3 minutes.

Next prepare the custard recipe combine all the ingredients except for the vanilla extract and the vegan butter in a medium sauce pot over and cook over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .

Once it starts to bubble let it boil on low heat for about 10 seconds.

Remove from the heat and add the vegan butter and vanilla extract and stir until melted and smooth.

Once the cakes are completely cooled (I Like to refrigerate mine for several hours to make sure they are also very COLD)

Build the cake with a ring of buttercream to hold in the custard filling.

Crumb coat and then do a final icing with the buttercream