Orange and Almond Caramel Cake

Posted on

This cake has four layers of moist orange and almond sponge, creamy almond buttercream, and gooey almond caramel. You don’t need any eggs or dairy for this recipe, and the best part is it’s super simple to make!

We start by rubbing orange zest into a mix of brown and white sugar to release the delicious oils, creating sweet, fragrant orange sugar. This is then mixed into buttermilk and yogurt for an incredibly tender crumb. Ground almonds give this cake a beautiful light yet moist texture with a sweet, nutty flavor that pairs perfectly with the zesty orange. Each layer is filled with my three-ingredient gooey almond caramel and wrapped in gorgeous almond buttercream. It’s the perfect spring cake, ideal for celebrating Easter or Mother’s Day.

This cake features four layers of moist orange and almond sponge, layered with creamy almond buttercream and filled with gooey almond caramel. It’s egg-free, dairy-free, and super simple to make.


Orange and Almond Caramel Cake (Egg-Free, Dairy-Free)

This Orange and Almond Caramel Cake features four layers of moist orange and almond sponge, layered with creamy almond buttercream and filled with gooey almond caramel. It’s perfect for spring, Easter, or Mother’s Day!

Orange and Almond Caramel Cake

Course Dessert

Ingredients
  

Orange and Almond Sponge:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • Zest of 2 large oranges
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup dairy-free yogurt
  • ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
  • ½ cup melted coconut oil or vegetable oil
  • 2 tsp vanilla extract
  • 1 cup ground almonds almond flour

Gooey Almond Caramel:

  • 1 cup granulated sugar
  • ½ cup canned coconut milk full-fat
  • ½ cup almond butter

Almond Buttercream:

  • 1 cup dairy-free butter softened
  • ½ cup almond butter
  • 3-4 cups powdered sugar
  • 2-3 tbsp plant-based milk as needed for consistency
  • 1 tsp vanilla extract

Instructions
 

Prepare the Orange and Almond Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line four 8-inch round cake pans with parchment paper.
  • In a large bowl, rub the orange zest into the granulated sugar and light brown sugar until fragrant.
  • In another large bowl, whisk together the flour, baking powder, baking soda, salt, and ground almonds.
  • In a separate bowl, mix the applesauce, yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
  • Add the orange sugar to the wet ingredients and mix until combined.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Divide the batter evenly among the prepared pans.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Gooey Almond Caramel:

  • In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
  • Add the coconut milk and almond butter, stirring continuously until smooth.
  • Allow the caramel to simmer for 2-3 minutes, then remove from heat and let cool completely.

Prepare the Almond Buttercream:

  • In a large bowl, beat the dairy-free butter and almond butter until creamy.
  • Gradually add the powdered sugar, mixing until smooth.
  • Add the vanilla extract and plant-based milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.

Assemble the Cake:

  • Place one cake layer on a serving plate.
  • Spread a layer of almond caramel over the cake layer.
  • Spread a layer of almond buttercream over the caramel.
  • Repeat with the remaining layers, finishing with a layer of buttercream on top and around the sides of the cake.

Serve:

  • Allow the cake to set for a bit before slicing and serving.
  • Enjoy this beautiful and refreshing spring dessert!

Notes

  • Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
  • Ground Almonds: Also known as almond flour, this gives the cake a moist and nutty texture.
  • Dairy-Free Butter: Brands like Earth Balance or Miyoko’s work well for the frosting.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating