Blood Orange Loaf Cake (vegan)
I couldn’t go through citrus season without at least one blood orange recipe and what better way to showcase their zesty sweetness.
So after testing out different ingredient combinations and about six recipe tests later, I’m happy to finally share this vegan blood orange loaf cake with you. The recipe is incredibly easy to make and comes together in just a few steps!
THIS BLOOD ORANGE LOAF CAKE IS:
- Bursting with flavour
- Zesty and light
- Fluffy and moist
- Perfect for citrus season
- Can be adapted as soya-free
INGREDIENTS AND POSSIBLE SUBSTITUTIONS
INGREDIENTS FOR THE BLOOD ORANGE LOAF CAKE
All purpose flour: Good old plain flour does the trick for this recipe. You could possibly try swapping this out for a gluten-free all purpose flour, although I haven’t tried this personally.
Baking powder: This is the leavening agent and adds volume to the loaf cake as well as creating a fluffy texture.
Soya milk: Together with apple cider vinegar, these ingredients are mixed together to form a vegan “buttermilk”. This will help the cake to become super fluffy and light. You can use another plantbased milk of your choice if you want to keep this recipe soya-free.
Olive oil: This helps to keep the cake moist once baked, keeping it tender and fluffy. Feel free to use rapeseed, sunflower or another neutral oil in it’s place.
Coconut sugar: I love using coconut sugar for baked goods as it is less refined than most other sugars and gives a subtle caramel flavour. You can use light brown sugar in it’s place if preferred.
Blood orange juice and zest: The star of the show, the flavour really shines through in this recipe. You can of course use regular oranges too!
Vanilla extract: Although you won’t be able to taste much vanilla coming through in the end, it helps to balance the zesty-ness of the cake.
INGREDIENTS FOR THE BLOOD ORANGE GLAZE
Icing sugar: This forms the base of the standard icing which is flavoured with freshly squeezed blood orange juice. The blood orange also gives it a wonderful peachy-pink hue.
LET’S MAKE A VEGAN BLOOD ORANGE LOAF CAKE!
(full recipe and instructions in the recipe card at the end of this page)
Like with any recipe, preparation is key. I can’t begin to tell you how many times I’ve forgotten or missed a step when making a recipe! So first thing, make sure you have all your equipment out and ingredients weighed out and ready to go.
- Preheat your oven to 175°C (350°F).
- Get the equipment ready (1 large bowl, 1 medium bowl, a couple small bowls, whisk, rubber spatula, loaf tin, parchment paper, orange press, grater, cooling rack)
- Line an 8″ loaf tin with parchment paper and set aside.
- Weigh out all ingredients, grate orange zest, squeeze orange juice, sieve flour etc.
MAKE THE BATTER
Next prepare the batter by first mixing together the dry ingredients (flour and baking powder). Sieving the dry ingredients and mixing them is essential for getting a nice evenly mixed batter. To make the vegan “buttermilk” add the soya milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes. It will curdle (this is what you want!).
Get a large separate bowl for the wet ingredients. Add the coconut sugar and olive oil and cream together for a few seconds with an electric whisk or stand mixer. Then add in the remaining wet ingredients (the buttermilk mixture, orange juice, orange zest, vanilla extract). Whisk everything again to combine!
Add the dry ingredients (flour and baking powder) to the bowl with the wet ingredients in approximately 3-4 increments, gently folding the mixture each time. Be careful not to over-mix, a few pockets of the flour are fine. It’s important to add the dry ingredients in increments and not “dump” them into the wet ingredients all at once.
Add the cake batter to the prepared loaf pan and bake for 50-55 mins. Check the cake is ready by inserting a knife or toothpick into it, which should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
PREPARE THE GLAZE
Now you can relax for most of the time while your loaf cake is in the oven, you only need a couple of minutes to get the glaze ready. Simply whisk together the icing sugar and blood orange juice until smooth and set aside, that’s it!
Once the cake is baked and cooled, you can drizzle the icing on top, using as little or as much as you’d like!
Store this cake in an airtight container at room temperature.
HERE ARE SOME OTHER RECIPES I THINK YOU’LL LOVE
Blood Orange Loaf Cake (Vegan)
- Loaf pan (20 x 20 x 8 cm)
- 2 cups all purpose flour sieved
- 2 tsp baking powder sieved
- ½ cup soya milk or plantbased milk of choice
- 1 tsp apple cider vinegar
- ½ cup olive oil
- 1 cup coconut sugar
- 6 ½ tbsp blood orange juice
- 3 tbsp blood orange zest around 2 oranges
- 1 tsp vanilla extract
Blood Orange Glaze
- 1 ½ cups icing sugar
- 4 tbsp blood orange juice
- Preheat your oven to 175°C (350°F).
- Line an 8" loaf tin with parchment paper and set aside.
- Add the sieved flour and baking powder to a bowl and whisk to evenly mix, set aside.
- To make the vegan "buttermilk" add the soya milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes.
- To a separate large bowl, add the coconut sugar and olive oil and beat combine with an electric whisk or stand mixer. Add the buttermilk mixture, orange juice, orange zest, vanilla extract and whisk again to combine.
- Add the dry ingredients (flour and baking powder) to the bowl with the wet ingredients in approximately 3-4 increments, gently folding the mixture each time. Be careful not to over-mix, a few pockets of the flour are fine.
- Add the cake batter to the prepared loaf pan and bake for 50-55 mins. Check the cake is ready by inserting a knife or toothpick into it, which should come out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.
- Meanwhile, prepare the glaze by adding the ingredients to a bowl and whisking until smooth.
- Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, add more or less depending on your taste. Slice and serve.
- Store this cake in an airtight container at room temperature.