Eggless Orange Blueberry Cake Loaf With Vanilla Buttercream

If you love your cakes to be bursting with flavour, you'll love this easy orange blueberry cake recipe which is unbelievably fruity! It definitely shares elements with my eggless sicilian orange cake loaf but the blueberries definitely add an extra 'oomph'.

Lemon and blueberry cakes are very common these days but I haven't seen its citrus counterpart, orange with the latter very often. I think you'll love it.

Just make sure that your don't use any concentrated orange juice - fresh, zesty juice is always the best way to go. This is the case for both flavour and for getting those micronutrients.

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INGREDIENTS FOR THIS RECIPE

• Soy milk – The best non-dairy milk for making vegan loaf cakes.

• Apple cider vinegar – Mix it into the soy milk to create your vegan ‘buttermilk’.

• All-purpose flour – This is the best type of flour for this recipe.

• Granulated sugar – You can use caster sugar instead if you don't have any at hand.

• Baking powder & Baking soda – These are super-important. These leavening agents help the cake to bake correctly.

• Salt – Fine sea salt is best.

• Rapeseed/Canola oil – These are both the same type of oil depending on where you are from.

• Vanilla Extract – Enhances the cake's flavours.

• Oranges – For juicing and zest. Add both to the cake batter.

• Blueberries - Add these to your cake batter.

• Vegan butter block & Powdered sugar – For the buttercream.

HOW TO MAKE MY EGGLESS ORANGE BLUEBERRY CAKE LOAF

For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

STEP BY STEP INSTRUCTIONS

STEP ONE

Mix your apple cider vinegar into the plant milk until it curdles.

STEP TWO

Add the dry ingredients to a large bowl and mix until combined.

STEP THREE

Now pour the vegan 'buttermilk' into the mixture.

STEP FOUR

Add the rest of the wet ingredients to the bowl.

STEP FIVE

Now fold the dry ingredients into the wet. Don't mix at all. Keep folding until the mixture is combined and there are no pockets of flour.

STEP SIX

Next, equally pour your cake mixture into the two greased loaf pans. Bake your cakes in a preheated oven for 20 minutes.

STEP SEVEN

Take your two cakes out of the oven then let them to cool fully.

For instructions on how to make the glaze and buttercream frosting, see the full method on the recipe card at the bottom of the page.

TIPS FOR MAKING AN EGGLESS CAKE

• Pre-heat your oven for at least 15-20 minutes before you start baking. Before you begin baking your cake, it's vital that your oven is hot enough. If it's not at the correct temperature, the cake won't cook to the correct consistency.
• Use two loaf pans (20cm x 10cm). This will give you two equally-sized cakes to spread your buttercream onto.
• Make vegan buttermilk instead of adding ingredients separately. Making vegan ‘buttermilk’ is super simple. All you need to do is add apple cider vinegar to soy milk, then mix. Buttermilk has a high level of acidity which always gives an eggless loaf cake a yummy consistency. Buttermilk also breaks down gluten.
• Instead of mixing, fold instead. When you over mix batter, if gives the final cake a bad texture so I tend to not mix the batter at all. I simply fold the mixture delicately over itself until there are no pockets of flour left. Be patient and you will get the final result that you desire!
• Each oven is different!  There isn’t much you can do about inaccurate oven temperatures but be sure to know that when a skewer comes out of your cake nice and clean, it’s ready.

FREQUENTLY ASKED QUESTIONS

WHY IS MY ORANGE AND BLUEBERRY CAKE BITTER?

Most of the bitterness comes from the zest of the orange. If you leave the zest out and only add the juice, this will your the cake a little less bitter.

WHY DO THE BLUEBERRIES SINK IN MY CAKE?

Some people suggest to toss the blueberries in a small amount of flour before adding them to the mixture.

HOW TO STORE MY EGGLESS ORANGE BLUEBERRY CAKE LOAF

I recommend that you store this vegan orange blueberry cake inside an airtight container at room temperature for up to three days. This keeps your cake moist and fluffy. If you prefer, you can refrigerate your cake for up to 4 days (also in an airtight container). Do not freeze.

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