Orange Vegan Cake

Orange Vegan Cake

Stephanie

"No eggs or milk on hand? This moist cake is great whether or not you're vegan."
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Ingredients

45 m servings 157 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
  2. Blend orange in the blender until liquified; measure 1 cup orange juice.
  3. Whisk orange juice, flour, sugar, vegetable oil, baking soda, and salt together in a bowl. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Footnotes

  • Cook's Notes:
  • Substitute 1 cup store-bought orange juice for the blended orange if desired.
  • For a plain cake, use 1 scant cup soy milk, rice milk, or water instead of the orange pulp/juice.

Reviews

Read all reviews 25
  1. 27 Ratings

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Most helpful positive review

My cake came out tasting like baking soda. Tried again with a teaspoon of baking powder and it was much better.

Most helpful critical review

Crusty and disappointing. I will not make it again.

Most helpful
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Least positive
Newest

My cake came out tasting like baking soda. Tried again with a teaspoon of baking powder and it was much better.

I really appreciate the omission of dairy from this recipe, even though I am not vegan :). I followed the recipe and added some extra ingredients to make this cake feel a little bit customized. ...

So disclaimer: the mixed reviews scared me a bit so I did take several suggestions and added a few of my own -- so I did change it up quite a bit. And it was delicious! Here's what I did: I only...

This cake is good but I will use it as a jumping off point from now on as I felt it needed more flavour. Next time I will also both flour and grease the pan as the cake stuck with just greasing...

This cake is surprisingly moist and very tasty! I made it with pineapple juice instead of orange, and it was a huge success with vegans and non-vegans alike :)

LOVED IT! I added the zest of the orange in addition to the juice from it. I also added 1t of pumpkin pie spice. Another reviewer mentioned making a glaze for this cake out of vegan butter, pow...

I used brewed coffee instead of orange and the cake came out moist and delicious, definitely will make again, everyone loved it!

Super easy to make and delicious. I blended my orange in Vitamix, had to add 1/2 cup of OJ to make 1 cup. I added all ingredients in Vitamix and pulsed just until mixed. Changes: I added 2/3 z...

Gotta say I was skeptical about an orange cake without dairy, especially eggs, so I was keen to try this recipe when I went to a vegan dinner party. Have made it twice now with good results each...

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