Naked Ginger and Orange Cake

Servings: Serves: 12-16

Nutritional Information:

Per serving (168g)

Calories 556, Fat 21g, Saturates 4.1g, Carbohydrate 89g, Sugars 56g, Fibre 2g, Protein 4.8g, Salt 1.5g


For the sponge

For the buttercream

You will also need

3×8-inch non-stick cake tins



Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.


In a bowl, add the flour, sugar, baking powder, butter, buttermilk, cinnamon and ginger and beat with a wooden spoon or an electric mixer until smooth. Pour the mixture evenly between the three non-stick cake tins and place into the oven to bake for roughly 50-60 minutes. Remove the cake from the oven once cooked, and remove from the tin and place onto a cooling rack to cool down.


While the cake is cooking, make the buttercream. In a bowl, beat together the icing sugar, butter and orange zest until smooth. Once cool, assemble the cake with buttercream between the three layers, then thinly spread the remaining icing around the outside of the cake.


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