Is there anything more comforting than the warm, citrusy aroma of a freshly baked cake filling your kitchen? This Vegan Orange Loaf Cake is exactly that a slice of sunshine. It’s incredibly moist, bursting with real orange flavor, and so easy to make that even if you’ve never baked a vegan cake before, you’re guaranteed success. Forget dry, crumbly loaves; this recipe uses simple pantry staples to create a tender, zesty cake that’s perfect for breakfast, an afternoon snack with tea, or a light dessert. Whether you’re vegan, have dietary restrictions, or simply love a good citrus cake, this loaf is a delightful treat everyone can enjoy. Let’s turn those oranges into a masterpiece!
Everything You Need: Vegan Orange Loaf Cake Ingredients
The beauty of this recipe lies in its simplicity. You likely have most of these ingredients already. We’re using common vegan swaps that work perfectly to create structure and moisture without any eggs or dairy.
For the Orange Loaf Cake:
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar (organic for strict vegan)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) fresh orange juice (from about 2-3 large oranges)
- Zest of 2 large oranges
- ⅓ cup (80ml) neutral vegetable oil (like canola, sunflower, or light olive oil)
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon pure vanilla extract
For the Simple Orange Glaze (Optional but Recommended):
- 1 cup (120g) powdered sugar (sifted)
- 1.5 – 2 tablespoons fresh orange juice
- Extra orange zest for garnish
Step-by-Step: How to Make Your Perfect Vegan Orange Cake
Follow these clear, numbered steps for a foolproof baking experience. No special equipment is needed—just bowls, a whisk, and your loaf pan!
Preparation
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan lightly with oil or line it with parchment paper for easy removal.
- Zest and Juice: Thoroughly wash and dry your oranges. Using a fine grater, zest them directly into a large mixing bowl. Avoid the bitter white pith. Then, juice the oranges until you have 1 cup of fresh juice.
Mixing the Batter
- Combine Dry Ingredients: In the large bowl with the orange zest, add the flour, sugar, baking soda, baking powder, and salt. Whisk them together until well combined and uniform.
- Create the “Buttermilk”: In a separate jug or bowl, pour the fresh orange juice. Add the apple cider vinegar and vanilla extract to it. Stir and let it sit for a minute. The vinegar will react with the baking soda, helping the cake rise beautifully.
- Bring It All Together: Make a well in the center of your dry ingredients. Pour in the orange juice mixture and the neutral oil. Using a whisk or a spatula, gently mix everything together just until no large flour streaks remain. A few small lumps are perfectly fine. Do not overmix, as this can make the cake tough.
- Bake to Perfection: Pour the batter into your prepared loaf pan and smooth out the top with the back of a spoon. Tap the pan lightly on the counter to release any air bubbles.
- Oven Time: Place the pan in the center of your preheated oven. Bake for 45-55 minutes. The cake is done when a toothpick or skewer inserted into the center comes out clean or with just a few moist crumbs (no wet batter).
- Cool Completely: This is a crucial step! Let the cake cool in the pan for about 15 minutes. Then, carefully run a knife around the edges and transfer it to a wire rack to cool completely before glazing. Glazing a warm cake will cause the glaze to melt and absorb.
Finishing Touch: The Orange Glaze
- Make the Glaze: Once the cake is completely cool, prepare the glaze. Sift the powdered sugar into a medium bowl to avoid lumps. Gradually add 1 tablespoon of orange juice, whisking continuously. Add more juice, half a tablespoon at a time, until you reach a thick but pourable consistency.
- Decorate: Drizzle the glaze generously over the cooled loaf. Immediately sprinkle with some fresh orange zest for a beautiful and flavorful garnish. Allow the glaze to set for 10-15 minutes before slicing.
Pro Tips for the Best Vegan Orange Loaf
- The Zest is Key: Do not skip the fresh orange zest! This is where the powerful, aromatic citrus oil lives, and it’s essential for that vibrant orange flavor.
- Fresh vs. Store-Bought Juice: Freshly squeezed orange juice makes a significant difference in flavor. However, a good-quality, pulp-free store-bought juice can work in a pinch.
- Avoid Overmixing: Overmixing develops gluten in the flour, leading to a dense, chewy cake. Mix until just combined.
- Don’t Open the Oven Early: Resist the temptation to open the oven door during the first 35 minutes of baking, as this can cause the cake to fall.
- Storage: Keep the glazed cake in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. It can also be wrapped tightly and frozen (without glaze) for up to 2 months. Thaw overnight in the fridge.
Enjoy Your Homemade Citrus Bliss!
And there you have it a stunning, moist, and incredibly flavorful Vegan Orange Loaf Cake that proves plant-based baking can be wonderfully simple and delicious. This cake is a testament to how a few basic ingredients can transform into something truly special. It’s the perfect treat to brighten your day or share with friends and family.
So, preheat that oven, zest those oranges, and get ready to enjoy the fruits of your (minimal) labor. We promise, one bite of this zesty delight, and you’ll be making it again and again. Don’t forget to share your creation online and tag us! Happy baking
