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Orange Loaf Cake

Make the most out of citrus season with this vegan orange loaf cake with a orange drizzle icing.

Vegan Orange Cake #vegan #orange #cake #dairyfree

It’s everything you want from a fruit cake. Zesty and sweet with a fluffy moist sponge!

And it’s super easy to make! The beauty of loaf cakes are that you only have to bake in one tin and can put the icing straight on top and you’re ready to go!

Vegan Orange Cake Mixture Pour #recipe #orange #vegan #recipe #cake

I’m convinced anyone can make this cake, even if you’ve never baked a cake before!

How are we making this cake vegan? We are switching eggs or butter for vegetable oil and almond milk.

If you’re a regular on here you’ll notice that’s how the majority of cakes are made on here! They make for super fluffy and moist sponges and you can’t go wrong!

I use rapeseed oil and unsweetened almond milk. Any neutral flavoured oil will work, such as canola oil. Just make sure you use an unsweetened plant milk or it will affect the flavour and sweetness of the cake!

Vegan Orange Cake Cut Open #orange #cake #vegan #dairyfree #recipe

How to make vegan orange cake:

First of all, measure out the caster sugar, plain flour and baking powder. Sift the flour and baking powder in with the sugar and gently mix.

Zest two oranges and then juice them. You should have around 2 tbsp of orange zest and 130ml orange juice.

Measure out the rapeseed oil and almond milk, add in the orange juice and zest and vanilla essence and stir.

Vegan Orange Cake Mixture In Tin

Add into the bowl of flour and sugar and mix together until just combined. Don’t over mix.

Pour into a lined loaf tinned and gently tap on the kitchen surface to release any air bubbles.

Place in the oven for 45-55 minutes and prepare your icing. It’s super simple – just icing sugar and orange juice!

Vegan Orange Cake Slice #cake #vegan #orange #dairyfree #recipe

You can add a bit of orange extract for a stronger orange flavour, and decorate with some extra zest on top!

Wait for the cake to cool, drizzle on top and it’s ready to eat! It will make about 8-10 slices.

It’s the perfect afternoon pick me up with a cup of tea or coffee! Or an indulgent breakfast. Because cake for breakfast is totally acceptable in my house!

Vegan Orange Cake In Tin #cake #vegan #recipe #orange #dairyfree

What type of orange to use for this cake:

I used naval oranges for these, you want to use good quality oranges to get the most from their flavour. Valencia, blood or seville oranges are all delicious.

If you opt for a cheaper orange you may not get a strong orange flavour. I find cheap oranges lack in flavour, so it’s worth getting good quality ones for this cake.

Vegan Orange Loaf Cake #orange #vegan #cake

For more loaf cakes you might enjoy these:

Chocolate chip banana bread with peanut butter frosting

Lemon and poppyseed drizzle cake

Cinnamon and apple cake with maple icing

As always if you make this vegan orange loaf cake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


Vegan Orange Cake #vegan #orange #cake #dairyfree

Orange Loaf Cake

Yield: 1 loaf cake / 8-10 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Fluffy and zesty vegan orange loaf cake with a simple orange drizzle icing. It's super easy to make and so delicious! Perfect for a sunday bake or afternoon treat!


  • 300g plain flour
  • 2 tsp baking powder
  • 185g caster sugar
  • 125ml rapeseed/canola oil
  • 200ml unsweetened almond milk
  • Juice of 2 oranges (~130ml)
  • Zest of 2 oranges (~2.5 tbsp)
  • 1 tsp vanilla essence


  • 90g/1/2 cup icing sugar
  • 2 tbsp orange juice


    1. Preheat oven to 180C/350F. Line and grease a 9x5" loaf tin.
    2. Sift flour and baking powder into a bowl. Add the sugar and and mix with a wooden spoon.
    3. In a separate bowl mix together the oil, milk, orange juice, orange zest and vanilla.
    4. Pour the wet ingredients into the dry ingredients and mix until just combined.
    5. Pour into the loaf tin and place in the oven for 45-55 minutes. It should be starting to turn golden brown on the edges. Do the toothpick test and once it comes out clean, its ready. If it's not, leave in for a few more minutes.
    6. Make the icing by mixing the icing sugar and orange juice together until it forms a thick icing. Spoon onto the cake once cooled with the back of a spoon.
    7. Top with some extra orange zest and serve! Will make about 8-10 slices.
    8. Will keep in an air tight container for 3-4 days.


I used navel oranges for this, use good quality oranges such as seville, valencia or blood.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 114mgCarbohydrates: 74gFiber: 2gSugar: 48gProtein: 4g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale


Monday 18th of September 2023

Normally I wouldn’t comment if I haven’t tried the recipe yet, but I would like to know if this cake can be made in a single round pan? I’d like to make a single layer circle cake to serve with an Indian Ice Cream and sliced oranges. I imagine it would take less time in a round pan? I’m going to try this next weekend. Thank you!!!


Tuesday 19th of September 2023

Hi Annette, thanks for your comment - that sounds so delicious! It should be absolutely fine in a round tin, depending on the size of it I would say it may take 25-35 minutes. Just keep an eye on it and do the skewer test. Would love to know how it turns out! Tamsin xo

Josey C

Saturday 1st of July 2023

About to try this recipe! I love the lemon poppyseed cake. Is it possible to use this recipe for muffins? What would need to be changed (I am new to baking!)?


Tuesday 4th of July 2023

Hi Josey, I haven't tried it but it should work fine. Just adjust the cooking time, they probably will only take 15-20 minutes depending on the size of them. Keep an eye on them and once they've risen and a skewer comes out clean when pierced in the middle they are done :) Tamsin xo


Tuesday 6th of June 2023

One of the best cakes I’ve ever made! This cake was so delicious. Incredibly moist, fluffy and light. I subbed rapeseed oil for light olive oil (just because the last time I used the brand of rapeseed oil I have in a cake, the taste was really overpowering) but still turned out great. Will definitely make this again!

Richie Wharf

Saturday 11th of March 2023

I used avocado oil and coconut milk because that’s what I had in when I was in the mood to make it and it was delicious!


Wednesday 15th of March 2023

Hi Richie, thanks so much for your comment, so glad those subs worked and that is was delicious :) Tamsin xo


Wednesday 12th of October 2022

this one was AMAZING!! Thank you so much for sharing this recipe <3<#

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