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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
  • 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.