This Vegan Orange Cake is bursting with the fresh and vibrant flavors of orange, complemented by a sweet glaze, perfect for a refreshing dessert or teatime treat.
Ingredients:
For the Cake:
- ¾ cup (180ml) soy milk or other plant-based milk
- 1 tbsp apple cider vinegar
- 0.9 cup (200g) light muscovado sugar, or alternative such as cane or coconut sugar
- 3 tbsp orange zest
- Seeds from 1 vanilla pod, or 1 tsp vanilla bean paste
- ½ cup (118ml) olive oil or a neutral oil like rapeseed or sunflower
- ¼ cup (60ml) fresh orange juice
- 2.4 cups (300g) plain flour, sifted
- 2 ½ tsp baking powder, sifted
- ¼ tsp sea salt
For the Orange Glaze:
- ¾ cup (90g) organic confectioners’ sugar
- 2 tbsp fresh orange juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease an 8-inch loaf tin and line it with parchment paper.
- Combine soy milk and apple cider vinegar to create vegan buttermilk; let it sit for 10 minutes.
- Rub the orange zest into the sugar in a large mixing bowl. Add vanilla if using a pod.
- Whisk in the olive oil, then the vegan buttermilk and orange juice.
- Gently whisk in the sifted flour, baking powder, and salt until just combined, avoiding overmixing.
- Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then transfer to a cooling rack.
- For the glaze, whisk together confectioners’ sugar and orange juice until smooth.
- Once the cake is cool, place parchment paper under the rack and pour the glaze over the cake.
Enjoy a slice of this zesty Vegan Orange Cake, ideally accompanied by a cup of your favorite tea or a cold glass of plant-based milk. The cake is a delightful combination of sweet and tangy flavors that’s sure to be a hit with all who try it!
