Description
This Vegan Orange Caramel Gingerbread Cake is a decadent and moist holiday treat that combines warm spices with a rich orange caramel sauce. Made entirely plant-based, it features layers of spiced gingerbread cake filled and frosted with vegan cinnamon buttercream, enhanced by a luscious homemade caramel infused with coconut cream and orange juice. Perfect for festive gatherings, this cake is both impressive and indulgent, delivering comforting flavors with a vibrant citrus twist.
Ingredients
Scale
Caramel Sauce
- 200 g granulated sugar
- 60 ml water
- 50 g vegan butter
- 100 g coconut cream
- 3 tablespoons orange juice
Orange Gingerbread Cake
- 360 g all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 batch vegan buttermilk (made from soy milk and apple cider vinegar)
- 250 g light brown sugar
- 120 ml orange extra virgin olive oil
- 120 g cane molasses (NOT blackstrap)
- 120 g vegan Greek-style yogurt
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For Assembly
- 1 batch vegan cinnamon buttercream (or vegan cream cheese frosting)
- ¼ batch vegan gingerbread cookies (optional, for garnish)
Instructions
- Make Caramel Sauce: In a saucepan over medium heat, combine granulated sugar and water, cooking until the mixture reaches a deep caramel color. Carefully whisk in the vegan butter, allowing it to bubble up, then gradually drizzle in the coconut cream while whisking until thoroughly combined. Simmer gently for 2 minutes, remove from heat, whisk in the orange juice, allow to cool to room temperature, transfer to a sealed jar, and refrigerate for at least 2 hours.
- Prepare Oven and Pans: Preheat the oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease the base and sides of three 6-inch cake tins with oil and line each base with parchment paper rounds.
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt into a bowl and set aside.
- Make Vegan Buttermilk: Combine soy milk and apple cider vinegar (or apple balsamic star) in a jug and let it sit to curdle, creating vegan buttermilk; set aside.
- Mix Wet Ingredients and Spices: In a large bowl, whisk together light brown sugar, orange extra virgin olive oil, cane molasses, vegan Greek-style yogurt, and vanilla extract. Add ground cinnamon, ginger, nutmeg, and cloves and whisk until evenly distributed. Finally, whisk in the prepared vegan buttermilk.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients and mix gently until no visible flour remains, taking care not to overmix to keep the cake tender.
- Bake Cakes: Divide the batter evenly among the prepared tins and bake in the preheated oven for 25-30 minutes. Test doneness by inserting a skewer into the center of the cakes; it should come out with a few moist crumbs but no wet batter. If needed, continue baking for an additional 5 minutes.
- Cool Cakes: Let the cakes cool in their tins for 15 minutes, then turn out onto a wire rack to cool completely. Once cooled, wrap each cake layer in plastic wrap and refrigerate for at least one hour or overnight for easier handling.
- Prepare Frosting and Assemble Cake: Make a batch of vegan cinnamon buttercream or vegan cream cheese frosting. On a cake turntable, secure the first cake layer with a small dollop of frosting. Spread approximately two scoops of buttercream over this layer with an offset spatula. Pipe a thin ring of frosting around the edge to create a dam, then spoon 2 tablespoons of chilled caramel sauce inside the ring and smooth carefully. Freeze for 10 minutes.
- Layer Cake: Add the next cake layer and repeat the buttercream and caramel layering process. Place the final cake layer on top. Use cake dowels or skewers if needed to keep layers aligned during assembly.
- Crumb Coat: Apply a thin layer of frosting over the entire cake to trap crumbs and smooth with a cake scraper. Refrigerate for 30 minutes to set.
- Final Frosting and Garnish: Use remaining frosting to evenly coat the top and sides of the cake, smoothing carefully with a cake scraper. Garnish with vegan gingerbread cookies if desired, and drizzle the remaining caramel sauce over the top of the cake just before serving.
Notes
- The coconut cream used in the caramel sauce adds richness and a creamy texture; full-fat canned coconut cream works best.
- The orange extra virgin olive oil provides a subtle fruity flavor that complements the citrus tones in the cake.
- Use vegan Greek-style yogurt for creaminess and moisture; alternatives include thick coconut yogurt or almond-based yogurt.
- The vegan buttermilk is made by mixing soy milk with apple cider vinegar or apple balsamic to help activate the baking soda and contribute tanginess.
- Allowing the cakes to chill before assembling improves their structural integrity and makes frosting easier.
- Carefully make the caramel sauce ahead to ensure it is fully set and flavorful by serving time.
- The optional gingerbread cookies add a festive visual touch and an extra layer of spiced crunch.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Western, Holiday
Keywords: vegan gingerbread cake, orange caramel cake, vegan holiday dessert, spiced cake, vegan buttercream, citrus caramel, plant-based cake
