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Jasmine Tea Vanilla Soda Layered Cake with Orange Buttercream (Vegan) | Celebrating 10K Followers

July 10, 2017

Hello, friends. 


This vegan cake has a secret ingredient, vanilla soda courtesy of 164 Brewing! When Momma C and I hosted a live cooking demo at the Homer Soda fest last month, the gents from 164 Brewing had a booth parallel to ours. During the festival, they came over and gave us two of their bottled sodas, 1881 (their light cola one) and Ominous (their ginger beer variation). They are seriously the nicest guys! I was so excited to get back to the kitchen start recipe testing. Using my favorite, the 1881, I ventured to make a layered cake. After a couple of attempts, I have a cake that I am proud and excited to share.


This jasmine tea-vanilla soda layered cake is stacked in between sweet orange buttercream making for the perfect summer time cake. This cake is also to celebrate TermiNatetor Kitchen reaching 10K followers across all my social media channels!! WAT?! I am blown away. I really don't know what to say. I'm left speechless. Thank you all so much for love and support. It means the world to me! Your constant love and support is what drives me to keep sharing/making recipes. Now let’s have a slice of cake, shall we?












Jasmine Tea Vanilla Soda Layered Cake with Orange Buttercream (Vegan)

Cake recipe adapted from Craftsy

Buttercream recipe adapted from Chowhound 





            For the cake

2 cups granulated sugar

3 cups all-purpose flour

3 bags of jasmine tea, dried unbrewed leaves

1 ½ teaspoons baking soda

1 teaspoon salt

1 cup almond milk

1 tablespoons white distilled vinegar

2/3 cups vegetable oil

1 ½ teaspoons vanilla extract

1 cup vanilla or cream soda


               For the buttercream

½ cup shortening or coconut oil, room temperature

½ cup vegan butter, room temperature

3 ½ cups confectioner’s sugar, sifted

1/8 cup orange juice, freshly squeezed

1/8 cup vanilla or cream soda

1 teaspoon vanilla extract





For the cake. Preheat the oven to 350 F. Grease and flour two 8-inch cake pans and set aside.

In a large mixing bowl, whisk together the sugar, flour, dried tea leaves, baking soda, and salt. In a 1 cup liquid measuring cup, whisk together the almond milk and vinegar and set aside. In a separate small bowl, stir together the oil and vanilla. Add the oil mixture, milk mixture, and half of the soda into the flour mixture and whisk until incorporated and there are no lumps left. Add the last of the soda and whisk until well combined.


Divide the batter between the two cake pans and bake for 30-45 minutes. I would suggest checking the cakes around the 30-minute mark to check for doneness. When the cakes are finally done and baked all the way through, remove from the oven and allow to cool on wire racks for 15 minutes. You’ll know when the cakes are done when you gently poke the tops of the cakes they should bounce back and feel slightly spongy. 


Once slightly cool to the touch, gently remove the cakes from the pan by running a butter knife around the perimeter of the cakes, turning them out onto the rack to cool completely. When the cakes are completely cooled, wrap them in plastic wrap and store in the fridge to rest for 4 hours to overnight (I leave my cakes to chill overnight so they are easier to assemble and work with).


For the buttercream. In a large mixing bowl with a hand mixer or in a stand mixer with a paddle attachment, cream together the shortening and vegan butter until fluffy and pale in color. Add in the sugar and beat for about 3 minutes. Add the vanilla extract, vanilla soda, and the juice and zest of one orange. Beat for another 5 to 7 minutes or until light and fluffy.


For assembly. Place one onto your cake stand or plate. Level the top of the cake with a sharp serrated knife. Using a cookie scoop, scoop 4-5 dollops of buttercream on top of each cake. Spread evenly with an off-set spatula. Repeat this process, carefully placing the other cake layer on top until the cake is assembled. Place naked cake in the freezer for 10-15 minutes, or until the cake is chilled. Remove from the freezer and give the cake a crumb coat. Chill for another 10-15 minutes then finish icing with the remaining buttercream. Serve immediately or cover and chill until needed.



















Thank you so much for checking out this recipe! Love what you see? Want to see more?


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