Vegan Orange Loaf Cake
Moist vegan orange drizzle loaf cake with icing and orange zest. Dairy-free and eggless!
Ingredients
- 150 g Dairy-free margarine (½ cup + 2 tablespoons)
- 200 g Caster sugar (1 cup)
- 225 g Self-raising flour (1 + ¾ cups)
- ½ Teaspoon Bicarbonate of 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
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Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven).
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Line a 2lb loaf tin with baking paper.
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In a large bowl, cream the dairy-free margarine and sugar together.
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Add the flour, bicarbonate of 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.
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Add the orange zest and gently stir it in.
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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.
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Let the cake cool in the tin for 5 minutes then gently flip it out onto a wire rack. Carefully peel the baking paper off the bottom and leave the cake to cool completely.
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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, add more water.
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Spread the icing over the cooled cake then sprinkle over some orange zest.
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Let the cake sit at room temperature for 1 hour to allow the icing to harden. Cut into slices and enjoy!
Recipe Video
Recipe Notes
- Store in an airtight container at room temperature for up to 5 days.