Eggless Orange Blueberry Cake Loaf With Vanilla Buttercream

5 from 2 votes

This might be one of the most random cakes that I've made but it tastes so good. Say hello to my easy orange blueberry cake.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Orange Blueberry Cake

Diet: Vegan

Servings: Slices

Calories: 556kcal

Author: DJ

Preheat the oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside.
Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
To a large mixing bowl, add the flour, sugar, baking powder, baking soda & salt. Mix well.
Next, pour in the curdled soy milk, oil, vanilla, orange juice, orange zest & blueberries. Don't mix at all. Using a wooden spoon, fold the ingredients together by slowly scooping the mixture over itself. Keep folding the dry into the wet until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake. Patience is key!
Equally divide the cake batter between the two greased loaf tins and bake in the center of the preheated oven for 20 minutes. A skewer should come out clean at this point.
Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.

Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
Next add half of the powdered sugar. Beat the buttercream mixture until it is fully combined and has began to thicken. Then add the rest of the powdered sugar. Beat again until your buttercream frosting is nice and thick.
Now add the vanilla. Mix until it is fully combined within the buttercream.
Spread half of your vanilla buttercream frosting in between the cake halves and spread the other half on top. Enjoy!

Pre-heat your oven for at least 15-20 minutes - Before you begin baking your cake, it's vital that your oven is hot enough. If it's not at the correct temperature, the cake won't cook to the correct consistency. Let it preheat for at least 15 minutes.

Make vegan buttermilk instead of adding ingredients separately - Making vegan ‘buttermilk’ is super simple. All you need to do is add apple cider vinegar to soy milk, then mix. You shouldn't add the soy milk and vinegar separately as you will skip the curdling process.

Fold the batter, don't mix - When you over-mix cake batter, it gives the final cake a bad texture so I tend to not mix the batter at all. I simply fold the mixture delicately over itself until there are no pockets of flour left. Be patient and you will get the final result that you desire!

Every oven is different - There isn’t much you can do about inaccurate oven temperatures but be sure to know that when a skewer comes out of your cake nice and clean, it’s ready. The cake may take a little less or a little more time than recommended.

Use a block of vegan butter instead of spread. I love to use the Flora plant butter block and the Naturli vegan block. These create a much thicker vegan buttercream than a spread.

Not all powdered sugar is vegan as some brands use bone char. Be sure to check.