This Vegan Orange Zest Cake is so light and moist, and the vegan orange butter icing, with strands of chocolate on the top, finishes it off perfectly!
Oranges are such a feature during the holiday period, making this cake a great addition to all the festive foods. Especially if you are like me and do not like Christmas Cake!
This is a really easy cake to make, and I often make one so I can freeze it, that way I always have one to hand. Then you can get it out to defrost whilst making the icing and top whilst still partially frozen. Just leave to finish defrosting before serving.
This cake recipe calls for the zest of 1 orange. I have a great little tool to do this but you can still achieve the same effect by gently grating the peel on the orange with the small holes on a box grater.
Making the Vegan Orange Zest Cake
It’s really easy to whip the cake batter up in just a few minutes. And baking it for exactly 25 minutes has never failed me. However, as everyone’s oven is different, I would suggest testing with a skewer when the baking time is up.
I use a 900 g / 2 lb loaf tin but a different size tin could also make a slight difference to the cooking time.
Start by greasing your tin really well.
Then preheat the oven as per recipe directions and pour the cider vinegar into the milk. The milk will go a little lumpy, but that’s how it should be.
Then place the butter and sugar in a bowl and cream together, then stir in the orange zest. Add the flour and bicarbonate of soda and mix in before adding the ‘lumpy’ milk mixture. Beat together well.
Pour the cake batter into the greased tin and bake in the middle of the preheated oven for 25 minutes. Check by inserting a skewer in the middle of the cake to ensure the cake is cooked through. If the skewer does not come out clean, bake for a further 5 minutes, and test again.
When cooked, the cake will have started to shrink back from the sides of the tin. Leave to cool in the tin for at least 30 minutes, in a cool place, thus speeding up the cooling process.
I like to run a knife around the sides of the cake whilst in the tin and use the knife to gently ease away from the bottom of the tin.
You can also hold the tin and give it a little shake up and down to ensure the cake has loosened from the bottom. I have never had an issue with it sticking when I have shaken it loose. So I hope you don’t either!
Then turn out onto a serving plate.
Icing the cake
You will need 1 quantity of my Vegan Orange Butter Icing, orange segments, and chocolate to melt for drizzling over the top.
Spoon the icing on the cake and spread. If you have chilled your icing beforehand, running a knife under warm water will help you spread it, if necessary.
Then place the orange segments on the icing. I like to put them facing different ways but you can do this in whatever pattern you like.
When working in a warm kitchen, I usually place the iced cake in the fridge for 15 minutes or so as the icing can become quite soft. Thus helping the chocolate to set quickly when you add it.
Then, to finish off, melt the chocolate and drizzle over the top to form strands in a random pattern! You can do this before placing it on the serving plate but I like the way it goes over the plate too. I think it adds to the finished look!
Please drop me a line in the comments box below, I would love to hear your thoughts when you make this orange zest cake. 🍊🍊
Happy Cake Making and ENJOY! 👍
Vegan Orange Zest Cake
- 1 hr 30 min
- 275 Cals/Serving
- For Cake
- 50 ml / 1½ fl oz soya milk
- 15 ml / 1 tablespoon cider vinegar
- 110 g / 4 oz vegan caster sugar
- 110 g / 4 oz vegan butter, plus some for greasing the tin
- Zest of 1 orange
- 165 g / 6 oz self raising flour
- 5 ml / 1 teaspoon bicarbonate of soda
- For Topping
- 1 quantity of Vegan Orange Butter Icing
- 2-3 orange slices, cut into segments
- 25 g / 1 oz vegan chocolate
- Step 1
- Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
- Step 2
- Grease a 900 g / 2 lb loaf tin (approximately 22 cm / 8 ½ inches long x 11 cm / 4 ½ inches wide).
- Step 3
- Pour the cider vinegar into the milk and set aside.
- Step 4
- Cream the sugar and butter together, add the orange zest and mix in.
- Step 5
- Add the flour and bicarbonate of soda, mix in and then add the milk and cider vinegar mixture. (The milk will have gone a little lumpy, this is normal.)
- Step 6
- Mix until all ingredients are completely blended.
- Step 7
- Pour into the greased loaf tin and spread evenly.
- Step 8
- Bake in the middle of the oven for 25 minutes. Test with a skewer to check it’s cooked through. It should be golden on top and coming away from the side of the tin slightly.
- Step 9
- Remove from the oven and leave in the tin to cool.
- Step 10
- When the cake has cooled, carefully remove from the tin by running a knife around the sides and turning upside down on a serving plate.
- Step 11
- Place spoonfuls of the icing over the cake. Warm a knife under a hot tap and gently spread the icing to cover the top of the cake.
- Step 12
- Place the orange segments over the icing and place in the refrigerator, for at least 15 minutes, to allow the topping to cool – this will help the chocolate to set when you add it.
- Step 13
- Melt the chocolate and, using a spoon, drizzle over the top of the cake in thin strands.
- Step 14
- Serve sliced with your favourite beverage.