Orange and Almond Caramel Cake
Ingredients
Orange and Almond Sponge:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar
- Zest of 2 large oranges
- 1½ 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.