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.
- Cook Time
- Prep Time
- 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
Orange Blossom Buttercream
- 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
- 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.