Orange Olive Oil Loaf Cake – vegan cake recipe!

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Orange Olive Oil Loaf Cake; a soft, effortlessly fluffy, orange-scented loaf cake that’s completely vegan!

Citrus season is almost over for this year, but my obsession with fresh sour flavours is not.

Oranges and their sexier cousins, blood oranges, are still at their best in early March. Before the spring brings us rhubarb and berries, there is time to enjoy these tangy orange gems.

YOU CAN WATCH A VIDEO VERSION OF THIS RECIPE ON YOUTUBE, CLICK HERE!

Since moving to Italy, I’ve enjoyed the citrus hype even more so than usual. In the UK, oranges, mandarins, satsumas, and the like are often reserved to late December. The Christmas period happily brings with it orange-spice this and orange-chocolate that, but I feel the humble orange is often forgotten as winter begins to subside.

Here, they grow. They are still everywhere in greengrocers and supermarkets, and they really do taste better than what I’m used to from imports in Scotland.

These lovely juicy things (and the lack of equipment in my new kitchen set-up at the moment) are the inspiration for today’s recipe, an Orange Olive Oil Loaf Cake. A simple cake incorporating classic Mediterranean flavours in a way you may not have tried before.

Love orange flavours? Try these White Chocolate Orange Blondies!

Fluffy, moist, and bursting with both orange colour and flavour. Fresh zest and juice impart beautiful natural flavour, with the gentlest whisper of extra virgin olive oil. Sink your teeth into a fat slice, piercing through the tangy sugar glaze into soft sunny cake.

It’s ideal as a teatime snack, a dessert, or even a light breakfast with a cup of milky coffee!

Thanks to an absence of eggs in my kitchen, and a pinch of inspiration from another fabulous vegan orange cake recipe, this Orange Olive Oil Loaf Cake is completely plant-based. No milk, no butter, no eggs. (However, if you’d like to make this cake and don’t have non-dairy milk sat in your fridge, cow’s milk will do the job just fine!) This means it’s suitable for:

  • vegans
  • vegetarians
  • those with egg allergies
  • those with a dairy intolerance

You’ll need a loaf tin, I used an IKEA tin that was 10cm x 30cm (4 in x 12 in), but you can half each ingredient to make one for a standard smaller loaf tin. You’ll also need a jug, a mixing bowl, and a whisk. Otherwise, no fancy equipment or utensils needed!

I hope you love this Orange Olive Oil Loaf Cake as much as we do, and I hope March is treating you well so far.

Want to save this Orange Olive Oil Loaf Cake recipe for later? You can pin the image below!

To make this Orange Olive Oil Loaf Cake, simply follow the recipe below:

BE A MAVERICK: why not make this recipe with lemon, grapefruit, or blood orange instead?

FOR SMALLER LOAF TIN: half the measurement of each ingredient and check the cake after just 40 minutes!

This Orange Olive Oil Loaf Cake will keep well in an airtight container for up to 3 days but is best enjoyed fresh!


5 Replies to “Orange Olive Oil Loaf Cake – vegan cake recipe!”

  1. Have you tried this as muffins?

    1. Hi Sue, I haven’t tried this recipe as muffins, but I’d love to know how it turns out if you give it a go!

  2. Magnifique! Merci !

  3. Isabelle Lapointe says: Reply

    This was absolutely divine! I made it with my 2 year old who is allergic to eggs and dairy and we both loved it! Thank you so much!

    1. Glad you enjoyed Isabelle, and thanks for such a lovely comment!

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