This thick and creamy chocolate orange buttercream is the perfect rich and indulgent topping for your favourite cakes and cupcakes. Made dairy free and vegan, this buttercream frosting is perfect for all occasions!
Based on my popular vegan chocolate buttercream, this variation is perfect for all your chocolate desserts, but especially with my vegan chocolate orange cupcakes.
While I make a lot of desserts for this website, I don’t have the biggest sweet tooth. But that does not apply when it comes to chocolate buttercream. It’s thick, fudgy consistency and rich chocolatey flavour is just so good you’ll find me unashamedly eating it directly from the mixing bowl.
This chocolate orange flavour variation is no exception. It reminds me of my childhood and eating packets of Jaffas, the hardshell candy with a centre of creamy orange flavoured chocolate. It’s a flavour combination that is just meant to be together and this frosting really enhances both flavours to give the perfect balance.
If you’re looking for flavour inspiration that is popular but a little unexpected – definitely give choc orange a try!
Key Ingredients
This vegan chocolate orange buttercream uses the same key ingredients as all of the vegan buttercream recipes on my site, with the base being my go-to vegan chocolate buttercream flavoured with fresh orange.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free butter – use a quality dairy-free butter substitute here for the best flavour. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Orange – you really want to use fresh orange juice and zest for the best flavour here.
- Cocoa powder – always use a good quality cocoa powder for the best, rich, chocolate flavour. I’ve used Cadbury Bournville cocoa powder my entire life because it’s made from the same beans Cadbury uses to make their chocolate so you know it’s going to taste good. For those in the US, this is a Dutch-processed cocoa powder.
- Icing sugar – when I talk about icing sugar in my buttercream recipes, I am referring to icing sugar mixture, which is finely powdered sugar with a small percentage of cornflour added. You can also use pure icing sugar however it is prone to going rock hard in the pantry which is why I always prefer the mixture.
- Vanilla extract – I always add vanilla to my chocolate flavoured sweets to help enhance the flavours. It’s basically like salt for desserts…
Equipment and Tools
This section may contain affiliate links which means I make a small commission on any purchase made with no extra cost to you. If you’re considering purchasing on Amazon I’d be so grateful if you would do so by first clicking one of these links. Thank you for your ongoing support.
- Electric mixer – I find that a stand mixer is the best way to make buttercream as it makes the process very quick and easy however a handheld mixer will also work if that’s all you have.
- Spatula – for scraping down the bowl and ensuring the buttercream is properly mixed.
- Measuring cups and spoons – accurate measurements are crucial for baking, as even small differences can affect the texture and taste.
Step-By-Step Instructions
To make the buttercream, start by beating together the dairy free butter, vanilla and orange zest for 1-2 minutes using an electric handheld mixer or stand mixer until creamy and combined.
Add 2 cups of icing sugar and beat on medium speed until well combined. Incorporate an additional cup of icing sugar and the cocoa powder and continue mixing.
As the mixture thickens, gradually add the orange juice in small increments until you achieve a thick, creamy consistency. If the frosting appears too thin or tastes too ‘buttery’, add an extra ½-1 cup of icing sugar. Conversely, if it’s too thick, add a small amount of orange juice.
Store the covered frosting in the refrigerator or proceed to pipe it directly onto cooled cupcakes or cake.
👉Want to skip the chocolate and just make a sweet and zesty orange buttercream instead? Easy! Just swap the cocoa powder for extra icing sugar. Taste and add a pinch of salt to cut the extra sweetness.
How to use this chocolate orange buttercream
This amount will generously frost a batch of 12-14 cupcakes or a 2 layer, 8 inch cake. It goes well with chocolate cakes or with lighter flavours such as vanilla. Try it with;
Recipe FAQs
If your buttercream is too thin, gradually add more icing sugar, ½ cup at a time, until it reaches a smooth and pipeable consistency. You can also refrigerate it for 10–15 minutes to help it firm up.
If your buttercream is too thick, add a little more orange juice or add a splash of dairy free milk, one teaspoon at a time, until it reaches the desired consistency. Be careful not to add too much liquid at once.
Yes! You can make the buttercream up to 3 days in advance. Store it in an airtight container in the fridge and let it sit at room temperature for 20-30 minutes before re-whipping to restore its fluffy texture.
Yes once you pipe it onto your cakes you can leave them out for a couple of days in an airtight container without issue. The amount of sugar acts to preserve the butter.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegan buttercream recipes:
Vegan Lavender Buttercream
Black Cocoa Buttercream
Vegan Lemon Buttercream
Vegan Strawberry Buttercream
Chocolate Orange Buttercream
Equipment
Ingredients
- 125 grams dairy free butter
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup cocoa powder
- 3 ½ cups icing sugar
- 2 tablespoons orange juice
Instructions
- Using a hand mixer or a stand mixer with the paddle attachment, beat the dairy free butter, vanilla extract, and orange zest for 1-2 minutes until creamy.
- Add in 3 cups of icing sugar and the cocoa powder, then beat on medium until combined.
- Gradually add the orange juice, one tablespoon at a time, as the mixture thickens. If the frosting is too thick, add a little more orange juice. If too thin, add the remaining icing sugar, until smooth and creamy.
- Store the buttercream until you’re ready to use it or transfer it to a piping bag fitted with your preferred tip and pipe onto cooled cupcakes.
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Made this recipe? Leave a review!