Decadent Vegan White Chocolate & Blood Orange Curd Cake: The Perfect Celebration Dessert
Prepare to be enchanted by this utterly delightful vegan white chocolate cake, featuring a vibrant, zesty blood orange curd.
It’s a show-stopping dessert that’s not only incredibly indulgent but also surprisingly easy to create.
Ideal for any special occasion, holiday gathering, or simply when you crave a truly luxurious treat, this cake promises to impress even the most discerning palates.
Its beautiful appearance, rich flavors, and creamy textures make it an instant favorite, proving that dairy-free baking can be just as, if not more, spectacular.
Embrace the Season: A Taste of Springtime Joy
As the days grow longer and the chill of winter finally recedes, there’s a palpable sense of anticipation in the air.
The promise of warmer temperatures, blossoming flowers, and upcoming holidays like Easter fills us with joy.
What better way to celebrate this beautiful transition than with a dessert that perfectly captures the essence of spring?
This vegan white chocolate and blood orange curd cake is meticulously crafted to usher in the new season, offering a burst of fresh, citrusy flavor balanced with comforting sweetness.
It’s a testament to the fact that delicious, celebratory cakes don’t need to contain dairy to be utterly magnificent.
My initial thoughts for this recipe leaned towards revisiting a beloved Easter classic, perhaps a variation of my popular Vegan Lemon and Thyme Cake from last year.
However, after perfecting my Vegan Blood Orange Curd, I couldn’t resist the urge to incorporate its vibrant hue and tangy flavor into something truly special.
The result is this unique creation – a harmonious blend that celebrates the best of both worlds. The striking color of the blood orange curd, coupled with its refreshing zing, makes this cake an irresistible symbol of seasonal renewal.
A Symphony of Flavors: White Chocolate Meets Blood Orange
The combination of blood orange and white chocolate might not be the first pairing that comes to mind, but allow me to convince you of its sheer brilliance.
This duo creates a surprisingly sophisticated and utterly addictive flavor profile.
The inherent sweetness and luxurious creaminess of the vegan white chocolate provide a perfect canvas, while a delicate layer of slightly sharp, bright, and citrusy blood orange curd cuts through the richness, creating an exquisite balance.
It’s a dance of sweet and tart that awakens the senses and leaves a memorable impression.
Every bite offers a delightful contrast, making the experience truly extraordinary.
For those who may be hesitant about curd or simply prefer to keep things purely white chocolate, rest assured that this cake is incredibly versatile.
You can easily omit the blood orange curd entirely from the recipe, and the cake will still be absolutely heavenly, brimming with the rich, comforting taste of white chocolate.
However, I highly encourage you to give this unique flavor combination a try; you might just discover your new favorite dessert. The visual appeal alone, with the vibrant orange peeking through the white frosting, is a feast for the eyes.
Crafting the Perfect Vegan Sponge
The foundation of any great cake lies in its sponge, and this vegan version is no exception.
My recipe for these light and airy sponges is an adaptation of a trusted favorite, based on my Vegan Lemon and Thyme Cake, with a few carefully chosen amendments to complement the white chocolate and blood orange notes.
The result is a beautifully soft, moist, and tender crumb that defies expectations for a dairy-free cake.
You’d genuinely never guess it’s vegan! The secret lies in the precise balance of ingredients that work together to create an unbelievably fluffy texture.
We’ll be using common pantry staples, expertly combined to yield a perfectly risen and delicious cake.
Key to its success is the interaction between oat milk (or your preferred plant-based milk) and apple cider vinegar, which creates a vegan “buttermilk” effect, adding moisture and aiding in leavening.
The addition of blood orange zest to the sponge itself infuses it with a subtle, aromatic citrus hint that perfectly complements the curd layer, deepening the overall flavor experience without overwhelming the palate.
Baking a perfect vegan sponge is a rewarding experience, and with these simple steps, you’ll achieve bakery-quality results right in your own kitchen.
Luscious Vegan White Chocolate Frosting
No indulgent cake is complete without a lavish frosting, and this vegan white chocolate frosting is pure bliss.
Adapted from an excellent recipe by Wallflower Kitchen, I’ve fine-tuned it through experimentation to achieve the perfect consistency and flavor.
This frosting is incredibly creamy, smooth, and rich, providing a beautiful contrast to the lightness of the sponge and the tang of the curd.
It’s the ideal crowning glory for our magnificent cake.
The primary method for this frosting involves cacao butter, which lends an unparalleled depth and authentic white chocolate flavor, along with vegan margarine and maple syrup for sweetness and silkiness.
This creates a truly gourmet experience that elevates the entire dessert.
However, I understand that sometimes convenience is key. For a simpler and quicker alternative, you can opt for a frosting made with a blend of icing sugar, vegan spread or margarine, and melted vegan white chocolate chips.
This alternative is equally delicious and ensures you can enjoy this cake even when time is tight.
Both methods yield a decadent frosting that is easy to spread and absolutely delightful. Be sure to check the recipe notes for the details on the simpler version.
The Ultimate Dessert for Every Special Occasion
This vegan white chocolate cake with blood orange curd isn’t just a dessert; it’s a celebration in itself.
Its elegant appearance and sophisticated flavors make it the perfect choice for an array of special occasions.
Imagine it gracing your Easter table, its vibrant colors adding a festive touch, or serving as a magnificent centerpiece for a spring birthday, Mother’s Day brunch, or even a cozy afternoon tea with friends and family.
It’s a versatile cake that caters to various dietary needs without compromising on taste or presentation, making it a thoughtful and inclusive option for any gathering.
More than just being “healthy,” this cake is designed to be a truly indulgent, rich, and deeply satisfying experience.
After all, life’s special moments call for special treats, and this cake delivers on all fronts.
It’s a dairy-free marvel that proves vegan desserts can be as luxurious and memorable as their traditional counterparts.
Each slice offers a moment of pure bliss, a reward for celebrating life’s milestones, big or small.
It’s not every day you get to enjoy such a beautifully crafted and delicious treat, so when you do, savor every crumb!
I genuinely believe you will adore this cake as much as I do. It’s a recipe born out of a love for vibrant flavors and the joy of sharing delicious food.
Please do share your thoughts and experiences in the comments section below – I always love hearing from you!
Talk soon, and until next time!
A.
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Vegan White Chocolate Cake with Blood Orange Curd
Delicious, indulgent cake with white chocolate frosting and blood orange curd. Ideal for any special occasion or holidays. Perfect for family gatherings!
Ingredients
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.
Instructions
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 an 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 tablespoons of blood orange curd on top, and carefully spread it all equally. Place the second sponge on top of the first one, and top 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 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.
Notes
For the blood orange curd, use this recipe.
For the simpler version of white chocolate frosting, use the below recipe:
100g vegan margarine or spread
150g vegan white chocolate chips (melted)
200g icing sugar
In a mixing bowl, beat together the margarine with icing sugar until well combined, then slowly pour in the melted white chocolate mix, and whisk until well combined and super smooth.
Cooking and prep time does not include time required for chilling white chocolate frosting (if using the cocoa butter method).
Nutrition
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