Vegan Orange Cake made in one bowl with just eight ingredients — an easy, moist, citrusy cake that’s soy-free and palm oil–free. This simple recipe yields a tender sponge that pairs beautifully with a bright glaze or a creamy frosting. Makes one 8- or 9-inch cake.
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Overview
This one-bowl vegan orange cake is perfect for weekends, quick gatherings, or whenever you want a bright citrus dessert without fuss. It’s designed to use leftover orange juice and comes together in minutes. The batter mixes in one bowl and bakes into a soft, tender cake that benefits from a flavorful glaze or frosting — I love a boozy marmalade glaze or a classic orange glaze made with powdered sugar and extra juice.
Using carton orange juice works fine, though flavor will vary by brand. For a stronger orange profile, stir in the zest of a small or medium orange to the batter or use orange marmalade in the frosting. If you want a moister cake, increase the oil by two tablespoons. This cake also adapts well to a loaf pan — add nuts and dried fruit like cranberries for a loaf-style treat and bake a bit longer.
More cake ideas
- Cream Cheese Marble Pound Cake
- Basic Vegan Yellow Cake
- Peanut Butter Chocolate Marble Cake
- Soy-free Mini Pound Cake
- Vegan Chocolate Layer Cake with Chocolate Peanut Butter Ganache
- Gingerbread Cake
One Bowl Vegan Orange Cake
Summary: A simple, moist vegan orange cake made in one bowl with eight main ingredients. Prep time about 10 minutes, bake time around 35 minutes, total time about 45 minutes. Serves 4 (adjustable).
Ingredients
Dry
- 1 cup whole wheat pastry flour or spelt flour (or 1 1/4 cups all-purpose flour)
- 1/2 cup unbleached white flour or all-purpose flour
- 1 tbsp starch (corn starch or arrowroot)
- 3/4 cup powdered sugar (finely ground; add 2–4 tbsp more if you prefer sweeter)
- 3/4 tsp baking soda
- Generous pinch of salt
Wet
- 1 cup orange juice
- 2 tbsp oil (neutral-flavored)
- 1 tsp vinegar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line an 8- or 9-inch cake pan with parchment, or grease well and dust with flour.
- In a bowl, whisk together all dry ingredients until thoroughly combined.
- Add the wet ingredients to the bowl and mix until smooth. Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick near the center comes out clean. Allow to cool in the pan for 10 minutes, then remove and cool completely before slicing.
- Top with your choice of frosting or glaze. For extra moisture and flavor, frost with vegan cream cheese frosting, whipped coconut cream with fruit, or an orange marmalade glaze.
- For a boozy marmalade glaze: stir 1 tablespoon of a spirit (optional) into 1/4 cup orange or apricot marmalade, heat until bubbling, and brush over the warm cake or serve with each slice.
- For a simple orange glaze: mix 1–3 tablespoons orange juice with 1/3 cup or more powdered sugar until pourable, then drizzle over the cooled cake.
Notes
- For stronger orange flavor, add the zest of a small or medium orange to the batter.
- Use finely powdered sugar in the batter; coarser sugar can feel grainy in this recipe.
- Avoid overbaking to keep the cake tender. If the cake feels a bit dry, a generous glaze or frosting will restore moisture. For extra moistness in the cake itself, add 2 more tablespoons of oil.
- To make a loaf: add nuts and dried fruit such as cranberries or currants and bake for 40–45 minutes, until a toothpick comes out clean.
Nutrition
Approximate per serving: Calories 346 kcal, Carbohydrates 64 g, Protein 6 g, Fat 8 g, Fiber 3 g, Sugar 27 g, Sodium 238 mg. Nutrition is an estimate and should be used as a guideline only.
Resources and additional content referenced in the original post have been removed to keep this article focused on the recipe. Enjoy baking — this bright, easy vegan orange cake is an effortless way to turn leftover juice into a delightful dessert.