Vegan Orange Loaf Cake
Vegan orange loaf cake - this delicious vegan orange cake with chocolate glaze tastes like a giant jaffa cake! It is moist, tender, orangey and easy to make. A perfect cake for snacking, afternoon tea or a celebration.
Servings 10 people
Ingredients
Cake:
- 280 g (2 ¼ cups) plain (all-purpose) flour
- 20 g (2 packed Tbsp) cornflour (cornstarch)
- 2 teaspoon baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- 50 g (½ cup) ground almonds
- 200 g (1 cup) caster (superfine) sugar
- ¼ teaspoon salt
- finely grated zest of 3 large oranges
- 120 ml (½ cup) orange juice
- 90 g (6 Tbsp) non-dairy yogurt (I use the Coconut Collaborative)
- 90 ml (6 Tbsp) non-dairy milk (I use soy)
- 120 ml (½ cup) mild olive oil (or another neutral oil)
- 1 teaspoon orange extract (or use vanilla)
Chocolate Glaze:
- 100 g (3 ½ oz) dark chocolate chopped
- 10 g (2 ½ tsp) coconut oil
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line it with baking parchment.
- Sift the flour, cornflour, baking powder and bicarbonate of soda into a large bowl then whisk in the ground almonds, sugar and salt.
- In a jug whisk together the orange juice and zest, vegan yogurt, vegan milk, olive oil and orange extract.
- Pour the wet ingredients into the dry and stir with a balloon whisk until no dry lumps remain. Be careful not to overbeat the batter as that can make the cake tough.
- Pour the batter into the prepared tin and bake for about 1 hour until a skewer inserted into the centre comes out clean.
- Let the cake cool in the tin for 20 minutes then carefully turn it out onto a wire rack and leave to cool completely.
- Once the cake is cool, place the chopped chocolate and the coconut oil in a heatproof bowl set over a pan of gently simmering water. Do not let the base of the bowl touch the water.
- Stir until the chocolate is just melted then remove it from the heat. Do not let it get too hot or it may sieze.
- Allow it to cool and thicken slightly then pour the chocolate over the top of the cake and serve.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount.
- Be careful not to over-beat the cake batter as that can make the cake tough. Just stir it with a balloon whisk until no dry lumps remain. Make sure that your wet ingredients and your dry ingredients are very well combined (in their separate bowls) BEFORE you mix the two together.
- Read the post above for tips, substitutions and step-by-step photos.