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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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Mine is extremely dense and did not rise much at all, even though I added the amount of baking powder indicated. I’m so disappointed!
The baking powder might be old. If the baking powder doesn’t do it’s job then it will be dense. Did it rise during baking and then fall? That would mean too much moisture or it needed more flour. Flours can absorb moisture differently so batter has to be adjusted. What was the consistency of the batter?
Hi Richa
Thank you for this super simple quick recipe. I made this with my 5 year old today with Whole wheat flour and self raising flour. It was slightly damp in the middle, and not as spongy as yours looks in the pics, should I have still added a bit of Baking powder to the self raising?
Hi Richa, I made this cake with success and my family finished in seconds!I have googled all over eggless recipes but all using 1/2 cup oil. That is so much fat. Seldom I see using only 2 tbsp of oil in an eggless cake which works. I am so lucky to find yours. Hope you can create more low fat eggless cake recipes!
excellent!
Hi, is there something I could use instead of the vinegar, like lemon juice? Or could I omit the vinegar completely?
lemon juice would add to the lovely citrus tang – just double the amount
sure lemon juice works just use double the amount you would have used for the vinegar
I used self-raising flour and omitted the baking soda but the cake did not rise. What did I do wrong? Thanks.
sometimes the the leavening in the flour gets old and that might cause it to not be enough. this also happens if baking powder is too old, suddenly the cakes wont rise much or rise at all as the baking powder is too old to sustain enough leavening
Best way to store this? For serving in a day or two…also does it freeze well with glaze?
Came out yummy! Substituted white spelt flour for all the flour and coconut sugar for the sugar.
refrigerate. havent tried freezing
I cooled the cake and cut it in small pieces. I froze the pieces on parchment paper. Once frozen, I pit them in a gallon ziplock bag. Perfect.
Can I use this recipe to make orange muffins in a 12 cup muffin pan? Thanks!
yes
Delicious! Made for dad’s birthday cake and he says Don’t lose that recipe!!! Thanks 😊
yay!
Hi! In my usual recipe, I use around 80ml of oil, how comes you use such a small amount of oil with this!? What is the science behind it? Thanks!
more oil will give you a more moist and decadent result. But its not necessary to make a good cake. A bit is enough for texture, flavor and moisture
Hello, Happy Holidays! A couple of questions if you don’t mind. Can I make this the day before it is needed? Can I use regular WW flour but not pastry with the white? And the recipe says 4 servings so I would like to double it, would cooking in two pans be better or should I do two separate recipes instead of doubling ingredients? Thank you so much!
Yes, use whole wheat flour with the allpurpose flour. You can double the recipe, you will need to a add abit more flour so the mixture is not too thin. and yes you an make it a day before