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Vegan Orange Drizzle Loaf Cake With Icing

This vegan orange drizzle loaf cake is the perfect lazy-day bake. It’s super moist, topped with a thin layer of icing and sprinkled with orange zest. A super easy but delicious dairy-free dessert that everyone will love.

Slices Of Vegan Orange Loaf cake On A Cake Stand

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! Since that one was so well received, I figured it was time to do a vegan orange cake! The exact same concept, just a different flavour and in loaf form.

I’d considered making a layer cake but decided against it. An orange loaf cake sounded much easier to make and has a more homely, cosy feel to it.

I made a slight few changes to create this recipe, mainly because the lemon one was too moist to stick together as a loaf cake, but they are pretty similar.

Related posts: 20 Vegan Cake Recipes

First off, I reduced the amount of dairy-free margarine (I use Vitalite) 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 lemon juice for orange juice and of course, the lemon zest for orange zest. The vegan orange loaf cake also had to be baked for a bit longer than the lemon cake 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.

How to make vegan orange drizzle loaf 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:

This eggless orange loaf cake obviously calls for a loaf tin, so the next step is to 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.

Step 3:

In a mug or small bowl, prepare your vegan buttermilk by mixing 250ml soy milk with 2 teaspoons of freshly squeezed orange juice. Set aside for 5 minutes or so.

Step 4:

In a large bowl, mix together 270g of self-raising flour, 1/2 teaspoon of baking soda and 180g of caster sugar.

Step 5:

Next, add the vegan buttermilk, along with 150g melted vegan margarine. Mix well to make a smooth batter.

Orange Cake Mix In A Glass Bowl

Step 6:

Add the zest of 1 whole orange to the bowl and gently stir it into the batter.

Step 7:

Transfer the batter to your lined loaf tin and bake for 40-45 minutes, or until a toothpick through the centre comes out clean. While the cake is baking, prepare the orange drizzle.

Step 8:

To make the orange drizzle, mix together 3 tablespoons of freshly squeezed orange juice and 2 tablespoons of caster sugar. Brush this mixture onto the cake as soon as it comes out of the oven, while it’s still hot.

Baked Cake In Loaf Tin

Let your vegan orange drizzle cake cool in the tin for around 20 minutes then gently transfer it to a wire rack or plate. 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 sugar (1 + 1/4 cups) and 2 tablespoons of freshly squeezed orange juice. If you want the icing to be runnier, you can add more juice and if you want it to be thicker, just add more icing sugar. Gently spread the icing over the top of your eggless orange loaf, letting it drip down the edges a little bit.

Spreading 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.

Once the icing has set, cut it into slices and serve. You can enjoy it as is or serve with marmalade for an extra boost of orange flavour. This cake will serve around 6-10 people, depending on how big you like your slices.


How should vegan orange loaf cake be stored?

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.

Can I make this as a layer or sheet cake?

Yes. This eggless orange loaf cake will bake well in either a 8×10-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 25-35 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.

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.

Can I freeze this cake?

You sure can! Freeze your vegan orange drizzle cake in an airtight container for up to 2 months. When you’re ready to eat it, transfer it to a wire rack or plate for a few hours until thawed. Do not refreeze.

Vegan orange drizzle loaf cake with icing on top

More vegan cake recipes:

I hope you enjoy this vegan orange drizzle cake recipe. If you make it yourself, please let me know how it goes by leaving a comment and rating below. Happy baking! xo

Close Up Of Vegan Orange Drizzle Loaf Cake
4.5 from 8 votes

Vegan Orange Drizzle Loaf Cake With Icing

Classic iced orange loaf cake made without eggs or dairy.

Course vegan
Cuisine dessert
Keyword vegan orange drizzle loaf cake
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 323 kcal


  • 250 ml Soy milk (1 cup)
  • 2 Teaspoons Freshly squeezed orange juice
  • 270 g Self-raising flour (~2 cups + 1 tablespoon)
  • ½ Teaspoon Baking soda
  • 180 g Caster sugar (¾ cup)
  • 150 g Vegan margarine (~½ cup + 2 tablespoons)
  • Zest of 1 Orange

For the lemon and sugar drizzle:

  • 3 Tablespoons Freshly squeezed orange juice
  • 2 Tablespoons Caster sugar

For the icing:

  • 150 g Icing sugar (1+¼ cups)
  • 2 Tablespoons Freshly squeezed orange juice

To top:

  • Extra Orange zest


  1. Preheat your oven to 180°C (160°C for fan oven). Line a 2lb loaf tin with baking paper.

  2. Mix the soy milk and orange juice together and set aside. This will act as your vegan buttermilk.

  3. In a large bowl, mix together the flour, baking soda and sugar.

  4. Melt the margarine and add it to the bowl along with the buttermilk. Mix well until you have a smooth batter.

  5. Stir in the orange zest.

  6. Pour the cake batter into your lined loaf tin and bake for 40-45 minutes, or until a toothpick through the centre comes out clean. Prepare the orange drizzle while the cake is baking.

  7. Mix the orange juice and sugar together. Spread or brush this over the cake as soon as it comes out of the oven, while it's still hot.

  8. Let the cake cool in the tin for around 20 minutes, then carefully remove it and let it sit on a wire rack until completely cool.

  9. Mix the icing sugar and orange juice together for the icing and spread it over the cake.

  10. Sprinkle over the extra orange zest while the icing is still wet.

  11. Let the icing harden on the cake before cutting into slices and enjoying.

Recipe Notes

  • Store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Vegan Orange Drizzle Loaf Cake With Icing
Amount Per Serving (1 slice)
Calories 323 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 28mg1%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 34g38%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.
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Recipe Rating


Wednesday 10th of April 2024

Recipe has been updated, let me know what you think! :)


Wednesday 20th of March 2024

First recipe that hasn’t worked well. Used 2lb loaf tin, cake over spilled tin & very moist, top sunk not risen, didn’t use drizzle, will try again


Thursday 21st of March 2024

@Chloe, Look. Forward to it, I do all your Traybakes, they’re very succcessful, any new ones would be welcome 😄


Wednesday 20th of March 2024

Thanks for your feedback Avril. I have been meaning to retest this recipe so will hopefully get around to it soon!


Sunday 26th of February 2023

I love how easy and delicious this vegan orange cake recipe is! The orange zest gives it a perfect tangy flavor and the icing on top is just the right amount of sweetness. Plus, I appreciate that the recipe includes options for making it as a loaf, layer, or sheet cake.


Sunday 5th of June 2022

I tried to do this cake today but it didn’t work :( it seemed really tasty from the pics but as soon as i started to make it i felt a bit lost in the recipe. I don’t know if i can use a eletric mixer. I don’t know if the butter needs to be melted before mixing with sugar (i used brown sugar). My cake didn’t grow. Maybe next time i can improve :) Thanks for the recipe 🤞


Monday 6th of June 2022

Hey João, sorry to hear you didn't have much luck with this recipe! There is a short video on this page that might help with the process for next time. Your cake not rising might be due to using the wrong type of flour (it has to be self-raising) or using a tin that is too big. Hope that helps! :)


Wednesday 17th of March 2021

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


Wednesday 17th of March 2021

Thanks Linzey! So glad you enjoyed!

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