Eggless Sicilian Orange Cake Loaf

I absolutely citrus-flavoured cakes. This is the first orange cake that I have posted onto the blog but it certainly won't be the last. I've previously made a vegan lemon poppyseed cake which is very popular, so I hope you like this eggless orange cake too!

Made with fresh orange juice (squeezed), this recipe tastes super fresh. Nothing artificial, no orange food colouring, just freshly squeezed orange juice.

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INGREDIENTS FOR THIS RECIPE

• Soy milk - I've always found this to be the best plant milk for baking vegan cakes.

• Apple cider vinegar - Really important for making the vegan 'buttermilk'. Mix with the plant milk.

• All-purpose flour - Standard, everyday all-purpose flour is the flour you'll need for awesome results.

• Granulated sugar - You can also use caster sugar if you prefer. Both do the trick.

• Baking powder & Baking soda - The legendary leavening agents.

• Salt - I love to use fine sea salt.

• Rapeseed/Canola oil - They're both the same thing for those of you that are wondering.

• Vanilla - Adds so much flavour. Please don't skip.

• Two medium oranges - The combination of the juice and zest is just unbelievable!

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

HOW TO MAKE MY EGGLESS SICILIAN ORANGE CAKE LOAF

For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post. This is a quick overview.

STEP BY STEP INSTRUCTIONS

STEP ONE

Mix the apple cider vinegar into the soy milk until it curdles.

STEP TWO

Combine your dry ingredients in a large bowl.

STEP THREE

Pour in the curdled 'buttermilk'.

STEP FOUR

After you have poured the 'buttermilk', add in the remaining wet ingredients.

STEP FIVE

Next, fold the dry ingredients into your wet ingredients. Don't mix at all. Keep folding until everything is smoothly combined and there are no pockets of flour.

STEP SIX

Equally, pour the folded mixture into two greased loaf pans. Bake in a preheated oven for 20 minutes.

STEP SEVEN

Remove your cake halves from the oven and allow 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. Don't rush to get your cake in the oven before it has reached the required temperature. You want the oven to have reached the stated temperature before you place the cake batter in the oven. This way the cake will bake perfectly.

• Use two loaf pans (20cm x 10cm). This will serve you well for the amount of buttercream suggested in this recipe. You should have just enough for the size of the cakes.

• Make vegan buttermilk instead of adding ingredients separately. You can make vegan 'buttermilk' if you mix a little bit of apple cider vinegar into soy milk. In comparison to plant milk alone, buttermilk possesses acidity. This gives a vegan cake a much lighter texture and a better crumb. Buttermilk also helps to break down gluten.

• Instead of mixing, fold instead. When you have added your dry ingredients into your wet ingredients don't instinctively mix it. Many cake bakers will tell you to avoid "over-mixing". For my cakes, I prefer to avoid mixing at all. Grab a wooden spoon and gently fold the mixture over itself until there are no pockets of flour. This will produce a super light cake so be patient!

• Each oven is different! Some ovens are old and some are newer so the accuracy of some may be slightly off. When a skewer/toothpick comes out of your cake nice and clean, you know it is ready to come out.

FREQUENTLY ASKED QUESTIONS

Can you freeze eggless cakes?

I do not advise freezing eggless cakes, although you can do for up to 3 months if absolutely necessary. Freezing negatively affects the texture of the cake. If you're storing for the shorter term, refrigerate or store at room temperature.

Why is my orange cake dry?

The orange juice in the cake keeps the cake moist so this means that the temperature of the oven is too high or the cake was left in the oven for too long.

HOW TO STORE MY EGGLESS SICILIAN ORANGE CAKE LOAF

• I recommend storing this cake in an airtight container at room temperature for up to three days or in the fridge for up to 4 days (also in an airtight container).

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