Hawaij Spice Naked Cake with Orange Blossom Buttercream

This layer cake is easier than you think and tastes much better than any mix you can buy.  We love the addition of Hawaij for Coffee and orange blossom for a more elegant flavorful cake.  

You can make this cake in round cake pans and stack with the buttercream or follow the directions for a rectangle cake that looks like the image below. You can also keep it in the sheet pan and simply cover in frosting for the easiest option. 

Hawaij Spice Naked Cake with Orange Blossom Buttercream

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

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Servings

12 Servings

1x2x3x

Ingredients

• 2 cups 250g all purpose flour
• ½ cup 56 g almond meal or more all purpose flour
• 2 teaspoons baking powder
• 1 tablespoon Jamie Geller Hawaij for Coffee
• ½ teaspoon salt
• 1 cup vegan butter 227 g, room temperature
• 1 cup granulated sugar 200 g
• ½ cup brown sugar 105 g
• 3 large eggs room temperature
• 2 teaspoons orange blossom water
• 1 tablespoon orange zest about 1 orange
• ⅓ cup orange juice about 1 orange
• ⅔ cup coconut milk
• 1 ½ cups 375g vegan butter, room temperature
• 5-6 cups 600-720g powdered sugar
• 5-6 tablespoons full fat coconut milk
• 1-2 teaspoons orange blossom water
• Pinch salt

Instructions

• Preheat the oven to 350°F and lightly spray three 6-inch layer cake pans with pan spray.
• Whisk the flour, almond flour, baking powder, hawaij for coffee, and salt together in a large bowl.
• In a separate bowl, beat the butter, sugar, brown sugar, eggs, orange blossom water, and orange zest together until combined.
• Stir in about half of the flour mixture.
• Then stir in the orange juice, coconut milk, and the rest of the flour mixture and mix until fully combined. The batter will be thin.
• Pour ⅓ of the batter into each cake pan (they will only be about half full).
• Bake at 350°F for 20-30 minutes or until a cake tester comes out clean. Let cool.
• Place a cooling rack on top of each cake pan and invert. The pan should slide cleanly away.
• Let the cakes cool completely to room temperature before trimming and decorating.
• Don’t have round cake pans? Make a square layer cake using a ½ sheet pan.
• Line sheet pan with parchment paper and spray with cooking spray. Pour batter into pan and bake at 325°F for 20 minutes. Turn down heat to 300°F and bake for another 8-10 minutes. Allow cake to cool completely before cutting into 4 even rectangles for stacking and icing.