Easy Vegan Orange Cake with Zesty Glaze
This vegan orange cake is soft, moist, and full of fresh orange zest and juice. A simple loaf that comes together fast, with about 15 minutes of hands-on work.
It bakes up golden and tender, finished with a quick orange glaze that sets into a crackly top. No eggs, no dairy, just straightforward ingredients.
What Makes This Vegan Orange Cake So Good
The crumb stays soft because oil and orange juice add moisture that holds up for days. You still get a light, even rise from a splash of vinegar and baking soda.
The flavor comes from rubbing zest into the sugar, which releases the orange oil right into the batter. That technique, plus fresh juice in both the cake and the glaze, gives you citrus in every bite.
It is a one-bowl cake you can mix and throw in the oven on any weeknight, and it tastes like you fussed.
Ingredients
- 1 ¾ cups (220g) all-purpose flour: spooned and leveled, not scooped.
- 1 cup (200g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest: from about 2 medium oranges.
- ¾ cup (180ml) fresh orange juice: use fresh, not bottled, for the brightest flavor.
- ½ cup (120ml) neutral oil: vegetable or canola; light olive oil also works.
- ¼ cup (60ml) unsweetened non-dairy milk: soy or oat milk at room temperature.
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar: white vinegar is fine as a swap.
For the glaze
- 1 cup (120g) powdered sugar
- 2 to 3 tbsp fresh orange juice
Variations / Substitutions
- Use a different citrus: swap the orange for lemon or a mix of citrus; the color and tang will change but the method stays the same.
- Make it gluten free: sub a 1:1 gluten-free flour blend with xanthan gum; the crumb may be slightly denser.
- Olive oil: extra virgin olive oil adds a floral note that pairs well with orange; pick a mild one so it does not overpower.
- Add poppy seeds: fold 2 tbsp poppy seeds into the batter before baking for a little crunch.
If you like this one, try a classic lemon loaf next.
How to Make Vegan Orange Cake
Step 1: Rub the Zest into the Sugar
Preheat your oven to 350°F (180°C) and line a 9×5 inch loaf pan with parchment paper, leaving a little overhang on the sides. In a large bowl, rub the 1 tbsp orange zest into the 1 cup sugar with your fingertips for about 30 seconds, until the sugar turns damp and smells intensely of orange oil.
The sugar will take on a golden, sandy look and release a strong citrus perfume. That fragrance is what carries most of the flavor through the whole cake.
Step 2: Whisk the Wet Ingredients
In a measuring jug or medium bowl, combine the ¾ cup orange juice, ½ cup oil, ¼ cup non-dairy milk, 1 tsp vanilla, and 1 tsp vinegar. Whisk until the mixture is smooth and uniform, about 20 seconds.
The vinegar might make the milk curdle just slightly. That is normal and helps activate the baking soda later, creating a tender crumb.
Step 3: Fold the Batter Together
Add the flour, baking powder, baking soda, and salt to the bowl of sugared zest and give them a quick whisk to distribute everything. Pour in the wet mixture and fold with a silicone spatula until no dry streaks remain, about 20 strokes. Do not overmix. The batter will be pourable and speckled with zest. A few small lumps are fine.
Stop as soon as the flour disappears. Overmixing can develop gluten and leave the cake tough instead of tender. Transfer the batter to your prepared loaf pan and smooth the top.
Step 4: Glaze and Slice the Cake
Bake for 50 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then lift it out by the parchment and set it on a wire rack. While the cake is still warm, whisk the 1 cup powdered sugar with 2 tbsp orange juice, adding a little more juice a few drops at a time until the glaze is thick but flows slowly off a spoon. Pour it over the top of the loaf, letting it drip down the sides.
The glaze will form a thin, crackly crust as it sets, sealing in moisture. Slice and serve the cake warm or at room temperature, and enjoy the tender, citrusy crumb.
Tips for the Best Orange Loaf
- Use fresh juice.: Bottled orange juice tastes flat and will not give you the same bright lift.
- Dark pans speed things up.: If your loaf pan is dark metal, start checking for doneness around 45 minutes.
- Zest first, then juice.: It is much easier to zest whole oranges before you halve them for the juice.
- Brush with juice.: For even more orange flavor, brush the warm cake with a spoonful of extra orange juice before glazing.
Bake times by pan:
| Pan size / material | Approx. bake time |
|---|---|
| 9×5 inch metal loaf | 50 to 55 mins |
| 9×5 inch glass loaf | 55 to 60 mins |
| 8×4 inch metal loaf | 55 to 60 mins |
| 8×8 inch square metal | 30 to 35 mins |
Storing and Freezing Orange Cake
- Refrigerate or counter: Store the glazed cake in an airtight container at cool room temperature for up to 2 days, or refrigerate for up to 5 days. The glaze may soften a little in the fridge.
- Freeze: Wrap the unglazed cooled loaf tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw at room temp, then glaze fresh before serving.
Frequently Asked Questions
Can I make this cake with coconut sugar?
Yes, but the flavor will be deeper and the cake will come out darker. Coconut sugar is less sweet, so the final loaf may taste a little more biscuity.
My glaze is too thin and runs right off. How do I fix it?
Add more powdered sugar, a tablespoon at a time, until the glaze thickens enough to hold its shape when drizzled.
Can I turn this into a two-layer cake?
Yes. Divide the batter between two greased 8-inch round pans and bake for 22 to 25 minutes. Let the layers cool completely, then stack with a thin layer of orange marmalade or vegan buttercream.
Can I use orange extract instead of fresh zest?
You can, but the flavor will be less bright. Replace the zest with 1 teaspoon orange extract, adding it with the wet ingredients. Fresh zest gives the cake its best character.
Vegan Orange Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C). Line a 9×5 inch loaf pan with parchment. In a large bowl, rub orange zest into sugar with your fingertips until fragrant. Whisk in flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together orange juice, oil, non-dairy milk, vanilla, and vinegar until smooth.
- Pour wet mixture into dry ingredients and fold with a spatula just until no flour streaks remain. Pour batter into the prepared pan.
- Bake 50 to 55 minutes until golden and a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a rack. Whisk powdered sugar with enough orange juice to make a thick but pourable glaze, drizzle over the warm cake, and let it set before slicing.
