Vegan Orange Drizzle Loaf Cake With Icing
Classic iced orange loaf cake made without eggs or dairy.
Ingredients
- 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
Instructions
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Preheat your oven to 180°C (160°C for fan oven). Line a 2lb loaf tin with baking paper.
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Mix the soy milk and orange juice together and set aside. This will act as your vegan buttermilk.
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In a large bowl, mix together the flour, baking soda and sugar.
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Melt the margarine and add it to the bowl along with the buttermilk. Mix well until you have a smooth batter.
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Stir in the orange zest.
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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.
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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.
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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.
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Mix the icing sugar and orange juice together for the icing and spread it over the cake.
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Sprinkle over the extra orange zest while the icing is still wet.
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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.