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.
PrintEggless Orange Blueberry Cake Loaf With Vanilla Buttercream
- Total Time: 40 minutes
- Yield: 1 Cake 1x
- Diet: Vegan
Description
This might be one of the most random cakes that i've made but it tastes so good. Say hello to my easy orange blueberry cake.
Ingredients
For the cake:
- 200ml soy milk
- 1 teaspoon apple cider vinegar
- 200g all-purpose flour (sifted)
- 150g granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50ml rapeseed/canola oil
- 1 teaspoon vanilla extract
- 50ml freshly squeezed orange juice* (see notes)
- Zest of 2 medium oranges
- 100g fresh blueberries* (see notes)
For the vanilla buttercream:
- 225g vegan butter block* (see notes)
- 240g powdered sugar* (see notes)
- 0.25 teaspoons vanilla extract
Instructions
Orange Blueberry Cake:
- Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside.
- Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
- To a large mixing bowl, add the flour, sugar, baking powder, baking soda & salt. Mix well.
- Next, pour in the curdled soy milk, oil, vanilla, orange juice, orange zest & blueberries. Don't mix at all. Using a wooden spoon, fold the ingredients together by slowly scooping the mixture over itself. Keep folding the dry into the wet until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake. Patience is key!
- Equally divide the cake batter between the two greased loaf tins and bake in the centre of the preheated oven for 20 minutes. A skewer should come out clean at this point.
- Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.
Vanilla buttercream:
- Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
- Next add half of the powdered sugar. Beat the buttercream mixture until it is fully combined and has began to thicken. Then add the rest of the powdered sugar. Beat again until your buttercream is nice and thick.
- Now add the vanilla. Mix until it is fully combined within the buttercream.
- Spread half of your vanilla buttercream in between the cake halves and spread the other half on top. Enjoy!
Notes
- Use a block of vegan butter instead of spread. I love to use the Flora plant butter block and the Naturli vegan block. These create a much thicker vegan buttercream than a spread.
- Not all powdered sugar is vegan. Be sure to check.
- Please use freshly squeezed orange juice in this recipe instead of anything artificial.
- For this recipe use fresh blueberries.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Orange Blueberry Cake
Nutrition
- Serving Size: 1 Slice
- Calories: 466
- Sugar: 50.5 g
- Sodium: 611.2 mg
- Fat: 18.2 g
- Carbohydrates: 73.3 g
- Protein: 3.8 g
- Cholesterol: 0 mg
Keywords: blueberry cake, vegan cakes, vegan bakes, vanilla buttercream, loaf cake, orange cake
Anonymous says
Such an amazing loaf cake 😍
★★★★★
Dusanka says
I baked a vegan cake..brought it out of the oven, turned it over onto the cooling rack and it broke into pieces, blocks...ahhh.
Why?
Vegan Treats Blogger says
I'm very sorry that this happened. These cakes are very delicate and they require absolute gentleness when taken out of the tin.