Recipe by Stephanie
"No eggs or milk on hand? This moist cake is great whether or not you're vegan."
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1 1/2 cups
1 1/2 teaspoons
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. I ADDED an extra orange and a kiwi to the juice, which yielded 1 3/4 cups orange-kiwi juice, also 1/2 teaspoon nutmeg, and i altered the sugar by using 1/2 cup white sugar and 1/4 cup brown sugar ( this was not intended, i ran out of white!!). The cake baked for 45 minutes, but that is probably due to the extra liquidity of my cake. I greased the pan with butter This cake tasted chewy but not mushy with a flavor that displayed the fruit in a tasty but not overpowering way.
My cake came out tasting like baking soda. Tried again with a teaspoon of baking powder and it was much better.
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 it. I will add orange zest along with some fresh nutmeg, as well as using brown sugar for half the sugar called for, and some vanilla. Also based on ratio, only 1 tsp of baking soda is needed.
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, powdered sugar, orange zest, and walnuts. That put the recipe right over the top!
I loved that this was easy and quick to make. We will definitely come back to this recipe!
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 :)
Pretty tasty. I added vanilla extract,cinnamon and some cardamom.
I've made this cake twice, and plan on making it more in the future. It's moist and delicious, and I like that the recipe just happens to be vegan, rather than using a bunch of substitutes. Perfect flavors for Fall, too.
Delicious and simple! I used canola instead of vegetable oil, so if you're doing this, I'd recommend using a little less, because you can definitely taste it. I also added Trader Joe's pumpkin pie spice (about a teaspoon should do, you could also just add any spice blend of your choosing). Will certainly be coming back to this recipe. *Also, just make sure you get all the seeds out of the orange(s) you're using*
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Vegan Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 63
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