Make the most out of citrus season with this vegan orange loaf cake with a orange drizzle icing.
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!
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!
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.
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!
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!
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.
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 Facebook, Pinterest and Instagram – I’d love to see you all there!
NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX – SUBSCRIBE HERE 🙂
Orange Loaf Cake
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!
Ingredients
- 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
Icing
- 90g/1/2 cup icing sugar
- 2 tbsp orange juice
Instructions
- Preheat oven to 180C/350F. Line and grease a 9x5" loaf tin.
- Sift flour and baking powder into a bowl. Add the sugar and and mix with a wooden spoon.
- In a separate bowl mix together the oil, milk, orange juice, orange zest and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- 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.
- 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.
- Top with some extra orange zest and serve! Will make about 8-10 slices.
- Will keep in an air tight container for 3-4 days.
Notes
I used navel oranges for this, use good quality oranges such as seville, valencia or blood.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 415Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 114mgCarbohydrates: 74gFiber: 2gSugar: 48gProtein: 4g
Sandy says
Sure
Great recipe but what could you replace the refined sugar with? I thought maple syrup or rice syrup may make the mixture too sloppy
Tamsin says
Hi Sandy, I have not tried this recipe with any replacements, I don’t usually bake refined sugar free. I would suggest swapping for a coconut sugar or something similar instead of a liquid though. However I don’t know how this would turn out. Tamsin xo
Tracey Zdravkovic says
Could this work with tangerines?
Tamsin says
Hi Tracey, yes definitely just use the same measurement of 130ml 🙂 Tamsin xo
Alexandra says
Oh my, we devoured it within less than one day! This was my first attempt at making a vegan cake and it exceeded my expectations, will definitely come back to try out your lemon poppy seed recipe as well!