Vegan Orange Cake
This vegan orange cake is the perfect lazy-day bake. It’s super moist, topped with a thin layer of icing and sprinkled with orange zest. It can be baked into a loaf cake or small layer cake and makes for a delicious dessert that everyone will love.
One of my most popular desserts of all time on this blog is my lemon drizzle cake.
I made it at Easter a few years ago and everyone has loved the recipe so far, which I’m so glad about because it’s one of my favourites too!
So since that one was so well received, I figured it was time to do an orange version! The exact same concept, just a different flavour.
I’d considered making an orange layer cake but decided against it. A loaf cake is much easier to make and has a more homely, cosy feel to it. Like the types of cakes my granny used to bake!
I made a slight few changes to create this recipe. That was mainly because the lemon one was too moist to stick together as a loaf cake, but they are pretty similar.
Want more vegan cake recipes?
First off, I reduced the amount of vegan butter to make the cake more sturdy, ensuring that it would be able to hold its shape after removing it from the loaf pan.
Then I switched the soy milk for orange juice and of course, the lemon zest for orange zest.
This one had to be baked 5 minutes longer too because the batter was less spread out in the loaf tin.
Lastly, I increased the amount of icing sugar and water ever so slightly, to make a thicker icing for the topping.
It really helped the orange zest to sit nicely on top, rather than sinking or blending into the icing.
I chose not to for this recipe but if you want to create an orange drizzle for the top, you can absolutely do that too. I’ve put the instructions in the FAQ section near the bottom of the page.
How to make vegan orange cake
Preheat your oven to 180°C/350°F. If you’re using a fan or convection oven, set it to 160°C/325°F instead.
Line a 2lb loaf tin with baking paper.
2lb is the standard-size of loaf tin that you’ll find in most shops and they are approximately 8 x 4 x 3 inches. I purchased mine from Tesco.
In a large bowl, mix 150g of vegan butter (1/2 cup + 2 tablespoons) with 200g of caster sugar (1 cup) together until smooth.
Add in 225g of self-raising flour (1+3/4 cups), 1/2 teaspoon of baking soda and 250ml of orange juice (250ml).
Mix everything together well until you have a smooth batter. Make sure to get any dry mixture that may be stuck at the bottom or on the sides of the bowl.
Add 3 tablespoons of orange zest to the bowl and gently stir it into the batter.
Transfer the batter into your lined loaf tin and bake for 45 minutes, or until a toothpick through the centre comes out clean.
Let the cake cool in the tin for 5 minutes or so then flip it out onto a wire rack. Carefully peel the baking paper off the bottom and leave the cake to cool completely.
Icing the cake
To make the icing, mix together 150g of icing/powdered sugar (1 + 1/4 cups) and 3 tablespoons of cold water.
If you want the icing to be runnier, you can add more water and likewise, if you want it to be thicker, you can just add more icing sugar.
Gently spread the icing over the top of the loaf cake, letting it drip down the edges a little bit.
Add a sprinkling of orange zest over the top and let the cake sit at room temperature for around an hour. This will give the icing time to set and become hard, making it easier to cut into without mess.
This cake will serve around 6-10 people, depending on how big you like your slices.
Yes! You can either use it under the icing or you can use it instead of icing.
To make an orange drizzle for the cake, mix together 3 tablespoons of orange juice and 2 tablespoons of sugar. Pour that over the cake as soon as it comes out of the oven and leave it to cool completely in the tin.
Don’t try to remove it from the tin until its cool. It will be very moist and is more likely to break.
Yes. This cake will bake well in either a 9-inch rectangular pan (make sure it’s deep enough to allow the cake to rise a little bit) or in two 7-inch round cake tins.
The baking temperature will stay the same. For a sheet cake, you’ll need to bake for around 35-40 minutes and in 7-inch cake tins, you’ll need to bake them for 15-30 minutes.
Just keep an eye on them as they bake and test with a toothpick through the middle to check if they’re done.
I personally used bottled concentrated juice, purely for convenience and ease. I haven’t tested this recipe with freshly squeezed orange juice but I imagine it would work just fine.
If you don’t have any orange juice to hand, soy milk will work well too. You’ll just need to add a little bit more orange zest to the batter and maybe a little flavour extract too.
You’ll need a 2lb loaf tin which is the standard size that you’ll find in most shops.
I would highly recommend using a solid tin lined with baking paper over a silicone one. I find that the cake doesn’t hold its shape very well in a silicone pan and it’s harder to get out in one piece.
Store the cake in an airtight container in a cool, dry place such as a kitchen cupboard.
If stored appropriately, the cake will be good for 4-5 days.
I hope you enjoy this recipe. If you make it yourself, please let me know how it goes by leaving a comment and rating below.
Happy baking! xo
Vegan Orange Cake
Moist orange loaf cake with icing and orange zest. Dairy-free and egg-free!
- 150 g Vegan butter (½ cup + 2 tablespoons)
- 200 g Caster sugar (1 cup)
- 225 g Self-raising flour (1 + ¾ cups)
- ½ Teaspoon Baking soda
- 250 ml Orange juice (1 cup)
- 3 Tablespoons Orange zest
For the icing:
- 150 g Icing sugar (1 + ¼ cups)
- 3 Tablespoons Water
- Few Tablespoons Orange zest
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven).
Line a 2lb loaf tin with baking paper.
In a large bowl, cream the butter and sugar together.
Add the flour, baking soda and orange juice. Mix well until you have a smooth cake batter, making sure to scrape the bottom of the bowl to include any dry bits.
Add the orange zest and gently stir it in.
Transfer the cake batter into your lined loaf tin and bake for 45 minutes. Check that it's baked all the way through by inserting a toothpick through the centre.
Let the cake cool in the tin for 5 minutes then flip it out onto a wire rack. Carefully peel the baking paper off the bottom and leave the cake to cool completely.
Once the cake has cooled, prepare the icing by mixing the icing sugar and water together. If you want it thicker, you can add more icing sugar and if you want it runnier, just add more water.
Spread the icing over the cooled cake and sprinkle over some orange zest.
Let the cake sit at room temperature for 1 hour to allow the icing to harden. Cut into 6-10 pieces and enjoy!
- Store in an airtight container at room temperature for up to 5 days.