I made this cake up for Mother’s Day for my wonderful mother. She was craving an orange cake and I was happy to oblige.

This sponge has the base of a vanilla sponge with some sneaky orange zest and juice to make it zing.

What you’ll need:


350 g                         cake flour

320 g                         white sugar

1 tsp                           baking powder

1 tsp                           bicarbonate of soda

1 tsp                           salt

1 cup                          almond milk

½ cup                         sunflower/canola oil

1 TBS                         apple cider vinegar

2 tsp                           vanilla essence

2                                  oranges, zested and juiced



1                                  orange (zested and juiced)

250 g                         vegan butter or margarine

500 g                         icing sugar

3 TBS                         almond milk

120 g                         macadamia nuts

3 TBS                         castor sugar

How to do it:

  1. Preheat the oven to 180° Spray 2 cake tins with nonstick spray and line the bottoms with baking paper.
  2. In a medium sized mixing bowl, sift together the flour, baking powder, bicarb and salt.
  3. Add the sugar, milk, oil, vinegar, vanilla and orange zest and juice. Using a hand whisk, mix it together until it is just combined. Don’t over mix, it doesn’t have to be completely smooth.
  4. Divide the batter equally between the two pans and bake for 30 minutes or when a toothpick inserted comes out clean.
  5. Let the cakes cool on a wire rack while you make the icing.
  6. Make sure your butter is at room temperature, you want it soft but not melted.
  7. Beat the butter in a stand mixer with a whisk attachment until light and fluffy.
  8. Add the sifted icing sugar a little at a time until it comes together. When all the icing sugar is incorporated, keep beating while you add the orange zest and juice.
  9. When it has come together, if it is still a bit thick, keep beating while adding the almond milk.
  10. When your cakes are completely cool, ice as desired and top with your toasted macadamia nuts.
Nina Richards
Blogger – recipe developer – photographer
Instagram: @ninarlasvegas