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    Home » Recipes » Baking Recipes

    Published: Apr 29, 2022 · Modified: Sep 22, 2022 by DJ · This post may contain affiliate links · 1 Comment

    Eggless Sicilian Orange Cake Loaf

    Jump to Recipe·Print Recipe

    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.

    PREFER TO WATCH INSTEAD?

    INGREDIENTS FOR THIS RECIPE

    A shot of the ingredients needed to make an eggless orange cake.
    • 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.

    An aerial shot of curdled soy milk.

    STEP TWO

    Combine your dry ingredients in a large bowl.

    A photo of the dry ingredients, mixed.

    STEP THREE

    Pour in the curdled 'buttermilk'.

    A photo of the curdled soy milk being added to the dry ingredients.

    STEP FOUR

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

    A shot of the remaining wet ingredients, now added to the bowl.

    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.

    The dry ingredients being folded into the wet.

    STEP SIX

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

    A photo of the eggless orange cake batter in the cake pans.

    STEP SEVEN

    Remove your cake halves from the oven and allow them to cool fully.

    A shot of the eggless orange cake after being in the oven for 20 minutes.

    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.
    An aerial shot of the entire orange cake. Orange segments to garnish on top.

    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.

    A side angle view of a full eggless orange cake loaf.

    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).
    Print
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    A sicilian lemon loaf cake with sliced orange halves on top to garnish.

    Eggless Sicilian Orange Cake Loaf


    ★★★★★

    5 from 1 reviews

    • Author: Vegan Treats Blogger
    • Total Time: 40 minutes
    • Yield: 1 Cake 1x
    • Diet: Vegan
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    Description

    This vegan orange cake is so soft. The orange flavour is just right. Hope you enjoy! 


    Ingredients

    Units Scale

    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 1 medium orange

    For the vegan buttercream:

    • 110g vegan butter block* (see notes)
    • 120g powdered sugar* (see notes)

    For the orange glaze:

    • 100g powdered sugar
    • 3-4 Tablespoons freshly squeezed orange juice* (see notes)

    Instructions

    Sicilian Orange Cake:

    1. Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside. 
    2. 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.
    3. To a large mixing bowl, add the flour, sugar, baking powder, baking soda & salt. Mix well. 
    4. Next, pour in the curdled soy milk, oil, vanilla, orange juice & orange zest. 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! 
    5. Equally divide the cake batter between the two greased loaf tins and bake in the preheated oven for 20 minutes. A skewer should come out clean at this point. 
    6. 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.

    Vegan buttercream:

    1. Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
    2. 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. 
    3. Spread the buttercream in between the cake halves. 

    Orange Glaze:

    1. Add the powdered sugar to a medium bowl, then pour in the freshly squeezed orange juice one Tablespoon at a time. I recommend 3-4 tablespoons but you can choose your desired consistency.

    Notes

    •  For the best tasting cake and glaze please use freshly squeezed orange juice instead of bottled. 
    • 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.
    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Category: Bakes
    • Method: Baking
    • Cuisine: Orange Cake

    Nutrition

    • Serving Size: 1 Slice
    • Calories: 398
    • Sugar: 47.3 g
    • Sodium: 498.1 mg
    • Fat: 12.4 g
    • Carbohydrates: 69.3 g
    • Protein: 3.6 g
    • Cholesterol: 0 mg

    Keywords: orange cake, vegan cakes, vegan bakes, vegan buttercream, loaf cake, vegan baking

    Did you make this recipe?

    Tag us in your photos @vegan_treats_blogger — I love seeing your creations!

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    Comments

    1. C says

      January 07, 2023 at 6:14 pm

      🍊🧡

      ★★★★★

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