This beautiful vegan white chocolate cake with blood orange curd will be ideal for any special occasion, holiday or gathering! Delicious, super indulgent, and easy to make!
...and just like that, we are into another, new week!
Where does the time goes?!? Can you believe we are now heading towards the Easter holidays, and any moment now, the longest Winter known to human race will be over? Me neither!
But the season change is definitely in the air, days are getting longer, and much to my joy, the temperatures are starting to hit the double digits! Whooooop!
So, to celebrate the change in season, as well as the upcoming Easter holidays, I have this special vegan white chocolate cake for you today! And to make it even more special, it has a hidden layer of the blood orange curd inside!
Initially, I've had this idea in my head to re-create one of the Easter recipes I've made last year. This Lemon and Thyme cake, to be precise. But after creating this recipe for the blood orange curd, I really wanted to put some of this beautiful curd into a good use, and so... here we are!
I must admit, the flavour combination, is rather unusual. Blood orange and white chocolate is not something you see or hear of every day. But, in my humble opinion, both work absolutely beautiful together! The sweetness and indulgence of white chocolate is balanced out with this thin layer of slightly sharp, light and citrusy blood orange. However, if you are not a fan of curd, or a blood orange, you can easily just skip it from the recipe, the cake will still taste heavenly!
For the sponges, I'm using the recipe based on this one, with a couple of amendments. They come out beautifully light and soft, just how the sponge should be, and you would never tell they are vegan!
The recipe for the white chocolate frosting was based on the recipe from Wallflower Kitchen, but I have changed it slightly, after experimenting with it. What is also worth a mention, is that there is actually a simpler and quicker method for making vegan white chocolate frosting, where you can use a mixture of icing sugar, vegan spread or margarine and vegan white chocolate chips. For this easier version, check out the recipe notes.
This vegan white chocolate cake will be so perfect for any special occasions, holidays or family gatherings. It will make a perfect centrepiece for your Easter table, or an afternoon tea with the girls (or boys!). And, as with every decent cake, it's not meant to be healthy, it is meant to be indulgent, rich and very satisfying. At the end of the day, it's not every day that you will eat such a special treat like this!
I have every trust, that you will love this cake, but as always, let me know your thoughts in the comments section!
Talk soon, and until next time!
Vegan white chocolate cake with blood orange curd
For the sponge (makes two):
- 360 ml oat milk (or any other milk of choice)
- 1 ½ tablespoon apple cider vinegar
- 1 medium blood orange (zest only)
- 200 g golden caster sugar
- 100 ml vegetable oil
- 2 teaspoon vanilla extract
- 250 g self-raising flour
- 2 tablespoon cornflour
- ½ teaspoon bicarbonate soda
For the white chocolate frosting:
- 240 ml oat milk (or any milk of choice)
- 4 tablespoon cornflour
- 100 g cacao butter
- 100 g vegan margarine or spread (softened)
- 100 ml maple syrup
- 2 teaspoon vanilla bean paste
For the blood orange curd recipe, see the recipe notes.
For the sponges:
- Pre-heat the oven to 180C (160C fan assisted). Grease and line two cake tins (I've used 20cm).
- In a large mixing bowl, mix together the oat milk and apple cider vinegar. Set aside for about 5 minutes, until the mixture curdles. Add caster sugar, vegetable oil, vanilla and orange zest, and stir until combined. Using a separate bowl, sieve together the flour, cornflour and bicarbonate soda.
- Using an electric mixer, add half of the dry mixture into wet ingredients and mix until well combined, then tip in the remaining flour mixture and keep mixing until smooth and well combined.
- Transfer the cake batter into prepared cake tins and bake in a middle shelf for about 30 minutes, turning the cakes half way through (to ensure even bake), until golden brown, or inserted skewer comes out clean.
- Allow the sponges to cool slightly, then transfer into a cooling rack.
For the white chocolate frosting:
- Place the cocoa butter in a small saucepan and allow to melt on a very low heat. Add maple syrup and set aside to cool.
- In a blender, whizz together the oat milk with cornflour, then transfer into a medium saucepan and bring to boil, stirring constantly. Set aside and allow to cool slightly.
- Place the margarine or spread in a mixing bowl with vanilla bean paste, and using an electric mixer, keep mixing until light, pale and fluffy.
- Very slowly, start pouring the cocoa butter mixture, a little bit at the time, until it's all well incorporated. Add milk and cornflour mix, again, a little at the time, until the whole mixture is super smooth and very well combined. Set the mixture in the fridge for about an hour, allowing it to set and harden a bit. If it hardens too much while in the fridge, give it a good stir again, before topping it on the cake.
To assemble the cake:
- Spread about half of white chocolate frosting evenly on top of one of the sponges, then add 5- 6 tablespoon of blood orange curd on top, and carefully spread it all equally. Place the second sponge on top of the first one, and top up with the remaining frosting, spreading evenly on the surface. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.