Orange Cardamom Cake Recipe with Citrus Glaze

Just in time for holiday baking!
The easiest cake you’ll ever make

Orange Cardamom Cake with vanilla-bean cardamom icing

Orange and cardamom — a lovely, slightly exotic pairing

Light, fluffy orange cake batter that comes together in under five minutes — then you bake it. The batter is quick to prepare and full of bright citrus flavor.

Just toss the ingredients into a food processor — orange skins and all

While the layers bake, whip up the orange-cardamom buttercream for a simple, delicious finish.

A rustic decoration of dried orange slices and fresh rosemary makes this a festive holiday centerpiece.

Candied cranberries are optional but convenient — they store well in the freezer and add a seasonal touch.

Not affiliated with any products or companies mentioned

Pan sizes, baking times, and tips for success

This batter works beautifully as two thick 8″ cake layers for a rustic look, but you can adapt it to many pan sizes — cupcakes, a 9″ x 13″ sheet, a loaf pan, multiple small layers, or a bundt pan.

When changing pan sizes, fill pans a little more than halfway to give the batter room to rise properly.

Possible yields: 3–7″ layers, 24 cupcakes, 1 — 9″ x 13″ layer, 4 — 6″ layers, 1 large loaf (10″ x 5″ x 4″), or 1 — 12-cup bundt pan

Note about equipment

I used a 14-cup capacity food processor and this recipe fills it near capacity. If your processor is smaller, blend the oranges separately and then mix the batter by hand in a large bowl.

Smaller oranges such as navels or clementines work best because their skins are thinner and offer brighter, more floral citrus notes. The recipe calls for about 10 ounces of orange weight — roughly 4–5 small clementines.

Wash the oranges thoroughly, remove any hard stems, and cut them open to remove seeds before processing. The orange skins remain in the batter.

This version uses all-purpose flour instead of cake flour for more reliable results across different kitchens.

Butter emulsion is optional in the frosting if you want a stronger buttery note, but it’s not required.

Gluten-free option

If you need a gluten-free version, a 1:1 gluten-free baking flour blend works well in the same total amount listed for the flours.

Dried orange slices used for decor were purchased, but you can dehydrate your own if you prefer.

Orange Cardamom Cake

Fluffy orange cake layers flavored with cardamom and finished with a vanilla-cardamom buttercream. Decorate with dried orange slices, rosemary, and candied cranberries for a festive finish.

Print Recipe
Pin Recipe

Prep Time
2 hrs

Cook Time
35 mins

Total Time
2 hrs 35 mins

Servings
15

Ingredients

For the Orange Cake Batter

• 1½ cup Plant milk (350 ml)
• 4–5 small clementine oranges (about 10 oz)
• 2 tsp Vanilla extract (10 ml)
• 3¾ cup All-purpose flour (470 g)
• 3 tsp Egg replacer
• 1½ cup Granulated sugar (300 g)
• 6 tsp Baking powder
• 1 tsp Salt
• 2 tsp Ground cardamom
• 18 Tbsp Vegan butter or vegetable oil (270 ml)

For the Cardamom Icing

• 3 cup Vegan butter (6 sticks, about 672 g)
• 6 cup Confectioners’ sugar (about 720 g)
• 2 tsp Vanilla bean paste
• 1 tsp Butter extract (optional)
• ¼ tsp Salt
• 3 tsp Ground cardamom
• Orange zest from 1 large navel orange (about 2 tsp)

For the garnish

• Candied cranberries (optional)
• Dried orange slices
• Fresh rosemary sprigs

Instructions

• Preheat the oven to 350°F (175°C). Grease and parchment-line two 8″ cake pans.
• Wash the oranges thoroughly, remove any hard stems, and cut them open to discard seeds. Leave the skins on.
• Place all cake ingredients, including the whole oranges, in a food processor and process until a smooth batter forms (about 1 minute). Note: a 14-cup processor will be needed for this amount.
• Divide the batter evenly between the prepared pans. Bake at 350°F for 15 minutes, then reduce the oven to 300°F and bake an additional 20 minutes, or until a toothpick inserted in the center comes out clean.
• While the cakes bake, make the orange-cardamom icing. Beat the vegan butter on medium-high until light and fluffy, about 3 minutes. Scrape the bowl, then add salt, cardamom, orange zest, and extracts.
• Reduce the mixer to low and add the sifted confectioners’ sugar one cup at a time until incorporated.
• Scrape the bowl again and whip on high for another 3 minutes until light and creamy.
• Cool the cakes completely. For best results, refrigerate for at least an hour or overnight, wrapped well, before assembling so the layers are cold and easy to frost.
• Assemble and ice the cake, then decorate with candied cranberries, dried orange slices, and rosemary sprigs.

Video

Notes

This recipe makes two thick 8″ layers for a rustic look, but is adaptable to many pan sizes. When swapping pans, fill them slightly more than halfway so the batter can rise.

If you don’t have a 14-cup food processor, puree the oranges separately and then combine the puree with the dry ingredients in a large bowl and mix by hand or with a mixer.

Smaller navels or clementines give the best flavor because of their thin skin and floral notes.

For a gluten-free version, use a 1:1 gluten-free flour blend in the same total amount.

Storage: Store at room temperature up to 3 days. For longer storage refrigerate for up to 1 week.

Tried this recipe?
Let us know how it turned out!