You guys know how much I love experimenting with and incorporating fruity flavors in my desserts, while I have come to realize the increasing demand for vegan and eggless recipes. So, I mixed up both of those things to create this Vegan Orange Loaf Cake!
This Vegan Orange Loaf Cake is super duper moist with the freshness of orange zest and freshly squeezed orange juice.
The one thing I love about baking with oranges is the aroma it fills your entire kitchen area with. It literally makes you drool and trust me, you won’t be able to wait until the cake is done baking, haha.
One tip that I would like to give is to always use fresh extracts when making such recipes. You will see that there is a great amount of difference between recipes prepared with fresh extracts and those that use store-bought products. You can also top this Vegan Orange Loaf Cake with orange flavored whipped cream or an orange glaze!
Moist vegan orange cake ingredients-
This vegan orange loaf cake is super moist and extremely flavourful! What is best, its vegan and so quick to whip up! It calls for really basic ingredients that you’ll probably already have in your pantry. For this cake, I like to use a combination of brown sugar and organic white sugar, because I love the flavour and texture that gives to the cake. The orange zest gives it freshness and fills your kitchen with a tangy aroma, that I love!
How to make vegan orange loaf cake-
This is a fairly simple recipe. Like all other cakes, mix together the wet ingredients and dry ingredients separately. Fold the dry ingredients into the wet ingredients until combined. Make sure you do not over-mix the batter. Over-mixing causes more gluten to develop in the flour. This will make your cake tough and dense.
Fresh orange juice versus packaged juice-
I prefer using fresh ingredients as much as possible. Not only is it healthier, but also more flavourful. I always use fresh orange zest and freshly squeezed orange juice for this vegan orange loaf cake. The flavour that fresh juice gives to the cake cannot be compared to the one using packaged juice. Any way, oranges are so easily available that there should be no reason to not use it!
Serving the orange loaf cake-
You could top this Vegan orange loaf cake with orange flavoured whipped cream. To know how to make whipped cream effortlessly, read my post on How to make whipped cream. You can also top it with an orange glaze! You should also check out the recipe for the Orange cake with mascarpone frosting, it’s super good too!
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- zest of one orange
- a pinch of salt
- ½ cup brown sugar
- ½ cup organic white sugar
- ½ cup fresh orange juice
- ½ cup vegetable oil
- ¾ cup hot water
- Pre-heat the oven to 180C and prepare a loaf pan.
- In a medium bowl, whisk to combine flour, baking powder, baking soda, salt and orange zest.
- In a large bowl combine, both the the sugars, orange juice,vegetable oil and water.
- Add the dry ingredients to the wet ingredients. Fold to combine. Do not over mix.
- Pour the batter into the loaf tin and bake at 180C for 30-40 minutes
VRUSHALI SHAH says
Can i use to batter to make muffins too ??
hello, oh yes you can 🙂
Darshini Ashok says
I gifted my mum the ‘Bake with Shivesh’ book a while ago and have been a long time fan of you myself … every Sunday she tries a different recipe from your book and each one has been spot on! Today we woke
Up to the Vegan orange cake, another day the sea salt choco chip cookies … we love everything about your recipes… every detail in the book is amazing ?kudos to you! Keep going Shivesh…Much love x
You made my day! Thank you SOOO much. I’m so happy you like the recipes. Lots of love xThis means a lot to me
Can I use castor sugar instead of organic white sugar?
Gaisy Marie says
I made three small loaves out of this recipe, thinking I would have for three different days.
WRONG! It was so delicious, we ate all three in one sitting! The best – covered with orange glaze and it was the best! And so so easy too. Thank you!
Hi Shivesh! For the longest time, I’d been trying to replicate this vegan orange cake I used to buy at Whole Foods, my a brand called Annie’s. Your recipe is the one that came closest, and it’s SO delicious! It’s my favorite cake to bake now, and everyone that tries it, loves it. Thank you so much for the recipe 🙂
Hi Shivesh! For the longest time, I’d been trying to replicate this vegan orange cake I used to buy at Whole Foods, my a brand called Annie’s. Your recipe is the one that came closest, and it’s SO delicious! It’s my favorite cake to bake now, and everyone that tries it, loves it. Thank you so much for the recipe :))
Made this yesterday and half the loaf is already gone! My batter was really wet, so had to add a little more flour and bake it longer (baked it 40 min at suggested temp, then tented it with foil, turned it down a little and baked an additional 10-15 min). Very tasty, I will definitely make again!
Swati Bahl says
Can I use gluten free flour instead of APF?
Hi Shivesh. What would be the baking time involved if I have to make half of the ingredients mentioned? Thanks
Ritu Narain says
Hello Shivesh, Please let me know what size loaf pan you have used.