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Vegan Orange Cake made in 1 Bowl and just 8 ingredients! Easy Moist Citrusy Vegan Cake. Soyfree Palm-Oil-free Recipe.
Weekend calls for some cake sitting on the counter. And this citrusy 1 bowl orange cake makes it very easy to have some around. Esp when glazed with some boozy marmalade glaze! Right?
We end up with a bottle of orange juice or a orange something mix juice every now and then. Hubbs gets some, drinks it a few times and forgets about it. Sometimes he gets it just because there should be something to drink for visitors. And I tell him, we always have water or I can make lemonade. Why get the whole juice bottle, esp when both of us don’t really like it and since packaged juice is just.. that, packaged and questionable. I was brought up in the Orange city in India(yes there is such a city!). Those juicy sweet fresh oranges now appear only in my dreams. The juice from those oranges, so fresh and sweet, also in my dreams. After decades of trying many different options, the sour juice just doesn’t cut it for me. So anywho, I use up the leftover orange juice in this cake. 1 bowl, easy, 8 main ingredients, 2 tbsp oil, vegan orange cake! What do you do with excess juice?
I generally use carton orange juice and the juice varies between brands, types and hence the flavor in the cake. For stronger orange flavor, add zest of an orange to the batter or use orange marmalade frosting. This cake is like a basic sponge cake that needs a moist and flavorful frosting or glaze to make it shine. For more moisture in the cake, add a bit more oil to the batter.
More Cakes from the blog.
- Cream Cheese Marble Pound Cake
- Basic Vegan Yellow Cake
- Peanut Butter Chocolate Marble Cake
- Soy-free Mini Pound cake
- Vegan Chocolate Layer Cake with Chocolate PB Ganache
- Gingerbread Cake
One Bowl Vegan Orange Cake
Ingredients
Dry:
- 1 cup whole wheat pastry flour or use Spelt flour, (or use 1 1/4 cup all purpose flour)
- 1/2 cup unbleached white flour or all purpose flour
- 1 tbsp starch like corn or arrowroot
- 3/4 cup powdered sugar, I powder raw sugar and use, Add 2 to 4 tbsp more for sweeter.
- 3/4 tsp baking soda
- a generous pinch of salt
Wet:
- 1 cup orange juice
- 2 tbsp oil
- 1 tsp vinegar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Line a 8 or 9 inch cake pan with parchment, or grease well and dust with flour.
- In a bowl whisk all the dry ingredients until combined well.
- Add the wet ingredients to the bowl and mix until smooth. Pour the batter in the prepared cake pan.
- Bake for 30 to 35 minutes or a toothpick from near the center comes out clean. Cool for 10 minutes and remove from pan. Cool completely before slicing.
- Add frosting of choice like vegan cream cheese frosting, or with whipped coconut cream and fruit, or make a boozy marmalade glaze.
- For the boozy glaze: Mix a tbsp of liquor in a 1/4 cup of orange or apricot marmalade or preserves of choice. Heat for a few minutes until bubbling. Use as glaze or serve with each slice.
- For a regular glaze: Use a tbsp orange juice mixed with the marmalade, or mix 2 to 3 tbsp orange juice with a 1/3 cup or more powdered sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m guessing it should be fine, but just wanted to check if i could use lemons instead of oranges?
I wanted to make an orange cornmeal cake like I recently had in Greece, and also GF for my wife. I used one third cornmeal, one third oat flour, and one third all purpose GF flour blend. I used olive oil for the oil and added the zest
of one orange to the batter. I also made an orange syrup to pur over it with orange juice, orange zest, cinnamon, vegan honey, sugar, and water. Beautiful results!
I have been making this delicious cake for a while now and thought i should comment. It has been a great addition to our family. I get requests for it all the time, its made appearances at Christmas and baby showers and people cant believe that its vegan. It even does well with GF flour. I add the zest and extra oil to the cake and top with the glaze and oh boy is it yummy!!!! Thank you so much for this recipe!!!!
I think I’ll make this for Easter dinner with my non-vegan family. I’d like it to feed more than 4….what do you think of doubling and baking in 2 round pans, then making layer cake with cream cheese frosting?
Yes, cream cheese frosting will work great. Yes, you can double the recipe. Double everything. You might need a few tablespoons more flour if the mixture is too runny.
Perfect thanks!!
Can I put this cake batter in a bundt cake pan?
yes that should work
Do you have to warm the oj/marmalade glaze or just mix and use?
Thanks.
Made this today. It’s incredibly delicious and super easy to make.
I added semi-sweet chocolate chunks.
Warm it. it mixes better and flows on the cake better.
This cake didn’t survive the day.
I want to make this today, but I don’t have the cornstarch or arrowroot. Would it be OK if I left it off?
yes omit it
Hi Richa,
My 6 year old and I tried this cake and loved it. She wants it for her birthday but as muffins/cupcakes. Will the batter work in a muffin tin?
Thank you so much
ps: i gifted a very good friend of mine your cook book and she uses it almost every day!
Yes, the batter makes amazing cupcakes. Spoon the batter into prepared muffin pan to ⅔ full.
Bake for 26 to 28 minutes. Cool completely and frost with frosting of choice.
I’ve successfully made the cake 3 times now, using all plain flour (all purpose flour). First time it was exactly as recipe and was so tasty I managed to eat the whole cake over a 3 day weekend!
The 2nd time making the cake the I added some cinnamon & lots of dried mixed fruits (raisins, sultanas, curramts, & candied citrus peel) to make a very rich fruit cake. Managed to freeze some before eating it all too quickly this time 🙂
3rd time I used pineapple juice instead of OJ as that was what I had to hand. Also added 1tsp mixed spice (pudding spice for Americans), and 1 & 1/4 cup dried mixed fruits, then covered the baked cake with a glaze made with pineapple juice & apricot jam.
Thanks Richa for such an easy straight forward cake recipe. It’s now a go to recipe whenever I need a quick cake fix.
oooh the pineapple variation sounds divine!!!
Oh it was. Made another batch using up the remainder of pineapple juice and added some desiccated coconut for a tropical version. 🙂
So many variations can be made with various fruit juices/nectar.