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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

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Thursday 20th of August 2020

First vegan cake I’ve ever made and turned out perfectly! Thanks for the recipe and being so thorough covering the different types of oranges to use

Darcee Franchi

Monday 17th of August 2020

Hi Tasmin, How can I make this Gluten Free? Thanks


Tuesday 18th of August 2020

Hi Darcee, I don't do much gf baking but you should be able to do a direct swap for an all puropse gf flour x


Thursday 18th of June 2020

How do you cut/ put parchment paper in your mold that has angles? Thanks for your answer...


Thursday 18th of June 2020

Hi Lily, you can just fold/squish it down in the corners and the weight of the batter will keep it down, or cut two pieces, one that goes across the width and a thinner piece across the length. Here is a post I just found that might help :)


Thursday 14th of May 2020

My flat mates are vegan so I’ve been branching out with my baking to accommodate their diet and omg this was SO DELICIOUS. If I wanted to convert it to a muffin tray do you think it would work?


Friday 15th of May 2020

Hi Kate, thank you so much for your comment - so glad you all enjoyed it! yes it should be fine to cook as muffins, probably for about 20-25 minutes :) Tamsin xo


Tuesday 12th of May 2020

Using what I had at home I swapped the oil for melted vegan butter and used oat milk instead of almond... It was delicious!! I didn't even get around to icing it before the family demolished it.