Vegan Orange Cake Recipe

Easy Eggless Cake Recipe

Prep time 15 minutes | Total Time 50 minutes

Vegan Orange Cake Recipe a Delicious Dairy-Free Dessert Option

This vegan orange cake recipe is simply incredible. It is a delightful dairy free dessert but it is also the perfect addition to your special brunch and makes a delicious breakfast cake to serve with coffee or tea. This vegan cake is easy to make and is truly perfect for any occasion. The best part is vegans and non-vegans alike will devour this delicious dairy free & eggless cake. Anytime I make it everyone wants the recipe. I hope you enjoy it as much as I do!

Ingredients

• 1 ¼ cup sugar

• 2/3 - 3/4 cup olive oil 

• 1/2 cup plant based milk - unsweetened & unflavored- I like oat milk

• 1/4 cup of freshly squeezed orange juice - about 1-2 oranges juiced

• Zest of one orange - about 1-2 teaspoons

• 1 cup  plus 2 tablespoons all purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda 

• 1/4 teaspoon salt

• Egg replacer to replace 2 eggs- for this recipe I use Bob’s Red Mill -see notes and adjustments

• Powdered sugar for topping about 1/4 cup

Instructions

1. Preheat your oven to 350 degrees

2. In a large mixing bowl mix the following dry ingredients, flour, baking soda, baking powder and salt

3. Mix up your “fake egg” in a small bowl or cup and let sit

4. In a small mixing bowl mix the following wet ingredients: the olive oil, plant based milk, orange juice, and orange zest whisk together very well

5. Add the fake egg to the olive oil/milk mixture and whisk to combine

6. Add the sugar to the wet ingredient mixture and whisk well to combine

7. Add your wet ingredients to your dry ingredients and mix well with a whisk or hand held beater until well combined. The ingredients should combine well fairly quickly do not over mix, you should be able to mix them well in about a minute or two with a hand held whisk.

8. Grease and flour a 9 inch round or square baking pan, cover the bottom with parchment paper - see notes and adjustments

9. Pour the mixed batter into the pan

10. Bake for 40 minutes at 350 degrees. It is done when a toothpick inserted in the center of the cake comes out clean

11. Cool for at least 45 minutes until completely cool

12. Carefully remove the cake from the cake pan- watch my YouTube video if you aren’t sure how to do that!

13. Top with powdered sugar - and enjoy!

    For different frosting options see notes and adjustments below!
     

    Notes and Adjustments!

There are many kinds of egg replacer you can use in vegan baked goods and they all work a bit differently. I like Bob’s Red Mill egg replacer for this recipe because it binds the cake well and it rises well also.

Beware! This cake is a bit stickier than other cakes I have made- be sure to line your pan with parchment paper to avoid cake sticking disasters! Twice while I was testing this recipe it stuck to the pan! You can also use a greased and floured glass pan and let it cool completely if you simply don’t have parchment paper.

There are many other ways to replace eggs in vegan baking and a quick Google search will give you lots of ideas. For this recipe I would avoid using bananas or applesauce as egg replacers. Both of those were staples in early vegan baking but they absolutely will change the flavor of the cake.

I think the powdered sugar frosting is perfect for this cake but you could also make a simple orange glaze. To make an orange glaze you would use 1/3 cup of powdered sugar and 1 tablespoon of freshly squeezed orange juice. Drizzle the glaze over the cake before serving. You could also top with a chocolate glaze for a more decadent version of this cake.