Print

Vegan Orange Loaf Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

This Vegan Orange Loaf Cake is a delightfully moist and flavorful plant-based cake infused with fresh orange zest and juice. Perfect for a sweet snack or dessert, it combines the bright citrus aroma with a delicate drizzle of orange icing. Made without any dairy or eggs, this easy-to-make loaf cake is suitable for vegans and those looking for a delicious dairy-free treat.

Ingredients

For the Loaf Cake

  • Zest of 2 large oranges
  • 150g caster sugar
  • 250g plain/all-purpose flour
  • 2 teaspoons baking powder
  • 80ml sunflower oil
  • 220ml dairy-free milk (such as almond or oat milk)
  • 2 teaspoons orange extract
  • Dairy-free block butter (for layering inside the batter)

For the Icing

  • 100g icing sugar
  • 2 tablespoons orange juice (from the large oranges)
  • Orange zest (optional, for garnish)

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 180°C fan. Line a 2lb loaf tin with greaseproof paper or a loaf liner to prevent sticking and make removal easier.
  2. Mix Orange Zest and Sugar: Zest the two oranges and place the zest into a mixing bowl along with the caster sugar. Rub them together with your fingers until well combined and fragrant.
  3. Sift Dry Ingredients: Sift the plain flour and baking powder into the bowl with the orange sugar mixture, then mix thoroughly to combine all dry ingredients.
  4. Add Wet Ingredients: Pour in the sunflower oil, dairy-free milk, and orange extract to the dry mixture. Stir well until the batter is smooth and combined.
  5. Transfer Batter to Tin and Add Butter: Pour the batter into the prepared loaf tin, smoothing the top with the back of a spoon. Cut a strip of dairy-free block butter and place it along the center of the batter without pressing it down.
  6. Bake the Loaf: Place the loaf tin in the center of the preheated oven. Bake for 45 minutes, checking after 40 minutes to ensure it isn't burning. Test doneness by inserting a skewer into the center—if it comes out clean, the cake is ready; if not, bake a little longer.
  7. Cool the Cake: Remove the loaf from the oven and place the tin on a wire rack. Allow the cake to cool completely in the tin, which may take a few hours.
  8. Prepare the Icing: In a small bowl, mix the icing sugar with orange juice until smooth and slightly runny so it can be drizzled easily. Adjust juice quantity if needed.
  9. Add Optional Zest to Icing: Stir in some additional orange zest for enhanced flavor and decoration, if desired.
  10. Drizzle Icing Over Loaf: Drizzle the prepared icing over the cooled cake, letting it drip down the sides for beautiful coverage. Allow the icing to set at room temperature until it forms a dry crust.
  11. Serve and Enjoy: Use a sharp serrated knife to slice the loaf. Serve and enjoy this delicious vegan orange loaf cake!

Notes

  • You can use any dairy-free milk such as almond, oat, or soy milk depending on your preference.
  • The dairy-free block butter inside the batter adds moistness and richness; ensure it is vegan-friendly.
  • If you don't have orange extract, you can increase fresh orange zest for more intense orange flavor.
  • The icing consistency should be thick but fluid enough to drizzle; add more orange juice slowly if too thick.
  • Store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
  • For an extra citrus punch, sprinkle some additional orange zest over the icing before it sets.

Find it online: https://recipeplenty.com/vegan-orange-loaf-cake-recipe/