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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.

close up of Vegan Orange Cake with white icing dripping down the side

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.

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Sliced Loaf Cake On A Cake Stand

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

Step 1:

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.

Step 2:

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.

Step 3:

In a large bowl, mix 150g of vegan butter (1/2 cup + 2 tablespoons) with 200g of caster sugar (1 cup) together until smooth.

Step 4:

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.

Cake Mix In A Bowl

Step 5:

Add 3 tablespoons of orange zest to the bowl and gently stir it into the batter.

Step 6:

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.

Baked Cake In Loaf Tin

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.

Spreading The Icing Over The Cake

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.

FAQ

Can I add an orange drizzle to the cake?

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.

Can I make this as a layer or sheet cake?

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.

Should I use fresh or bottled orange juice?

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.

What size of loaf tin do I need?

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.

How should orange cake be stored?

Store the cake in an airtight container in a cool, dry place such as a kitchen cupboard.

How long will it last?

If stored appropriately, the cake will be good for 4-5 days.

Pinterest image of cake alongside text that reads "vegan orange cake"

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

Thumbnail of corner of orange cake
5 from 7 votes
Print

Vegan Orange Cake

Moist orange loaf cake with icing and orange zest. Dairy-free and egg-free!

Course Dessert
Cuisine vegan
Keyword vegan orange loaf cake
Prep Time 20 minutes
Cook Time 45 minutes
Servings 8
Calories 370 kcal

Ingredients

  • 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

To top:

  • Few Tablespoons Orange zest

Instructions

  1. Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven).

  2. Line a 2lb loaf tin with baking paper.

  3. In a large bowl, cream the butter and sugar together.

  4. 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.

  5. Add the orange zest and gently stir it in.

  6. 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.

  7. 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.

  8. 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.

  9. Spread the icing over the cooled cake and sprinkle over some orange zest.

  10. Let the cake sit at room temperature for 1 hour to allow the icing to harden. Cut into 6-10 pieces and enjoy!

Recipe Notes

  • Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Vegan Orange Cake
Amount Per Serving (1 slice)
Calories 370 Calories from Fat 99
% Daily Value*
Fat 11g17%
Sodium 162mg7%
Carbohydrates 65g22%
Fiber 1g4%
Sugar 45g50%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.
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Recipe Rating




Linzey

Wednesday 17th of March 2021

Lovely moist cake with easy to follow instructions. Thank you!

Chloe

Wednesday 17th of March 2021

Thanks Linzey! So glad you enjoyed!

Tahira Akhtar

Wednesday 10th of March 2021

How many cupcakes can this be made into?

Chloe

Wednesday 10th of March 2021

Not sure, I'd guess 10-12.

Nicola

Wednesday 17th of February 2021

This is such an easy recipe and so moist omg! Loved the cake thanks for the recipe. x

Chloe

Wednesday 17th of February 2021

Thanks so much Nicola!

Susie

Monday 15th of February 2021

This is the best loaf cake I've ever made, it's so moist and we ate the whole thing in a day (: Will try with lemon next time, thanks a million!!

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