Vegan Orange Cake made in one bowl with just eight simple ingredients — an easy, moist, and citrusy cake that’s soy-free and palm-oil-free. This straightforward recipe is ideal for using leftover orange juice and comes together quickly. A bright glaze or frosting lifts the cake and makes it shine.
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Weekends are perfect for a cake on the counter, and this one-bowl orange cake is a great go-to. It works well when glazed with a marmalade or orange-flavored glaze, or paired with a light whipped coconut cream and fresh fruit. The recipe adapts easily: use carton orange juice for convenience, or fresh juice where available. For extra orange intensity, add zest or make a marmalade glaze. If you prefer a richer crumb, increase the oil by a tablespoon or two.
One Bowl Vegan Orange Cake
By: Vegan Richa | Prep: 10 mins | Cook: 35 mins | Total: 45 mins | Servings: 4 | Course: Cake | Cuisine: American
This simple vegan orange cake bakes in an 8- or 9-inch pan and yields a tender, lightly sweet crumb with a clean citrus aroma. The batter is mixed in one bowl and requires no eggs or dairy, making it a fast, low-fuss dessert for busy days or last-minute guests.
Ingredients
Dry:
- 1 cup whole wheat pastry flour or spelt flour (or 1¼ cups all-purpose flour)
- ½ cup unbleached white flour or all-purpose flour
- 1 tbsp starch (cornstarch or arrowroot)
- ¾ cup powdered sugar (use finely ground sugar; add 2–4 tbsp more if you prefer sweeter)
- ¾ tsp baking soda
- A generous pinch of salt
Wet:
- 1 cup orange juice
- 2 tbsp neutral oil (vegetable, canola, or light olive oil)
- 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 and dust lightly with flour.
- In a large bowl, whisk together the dry ingredients until fully combined: flours, starch, powdered sugar, baking soda, and salt.
- Add the wet ingredients — orange juice, oil, vinegar, and vanilla — to the dry mix and whisk until the batter is smooth and uniform.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean. Oven times vary; start checking at 30 minutes.
- Cool the cake in the pan for about 10 minutes, then remove to a wire rack to cool completely before slicing. Cooling fully helps the texture set and makes slicing cleaner.
- Top with your choice of frosting or glaze. Suggestions below.
Glaze and Serving Suggestions
- Boozy marmalade glaze: Mix 1 tbsp of a liquor of choice with ¼ cup orange or apricot marmalade. Heat until bubbling and warm, then brush over the cake or serve alongside each slice.
- Simple marmalade glaze: Stir 1 tbsp orange juice into ¼ cup marmalade and warm slightly to thin before glazing.
- Powdered sugar glaze: Combine 2–3 tbsp orange juice with about ⅓ cup powdered sugar and whisk until smooth. Adjust sugar or juice for desired thickness.
- For a creamier topping, use vegan cream cheese frosting or whipped chilled coconut cream with fresh fruit.
Notes and Tips
- For a stronger orange flavor, add the zest of a small or medium orange to the batter — this adds vibrant citrus aroma and flavor.
- Use finely ground powdered sugar so the texture of the batter remains smooth; coarser sugar can leave a slight graininess.
- Avoid overbaking to keep the cake moist. If the cake seems slightly dry after baking, a generous glaze or frosting will restore moisture.
- To make a loaf cake, fold in chopped nuts and dried fruit such as cranberries or currants, and bake for 40–45 minutes until a skewer comes out clean.
- Storage: Keep leftover cake covered at room temperature for 1–2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for best texture.
Nutrition (per serving, approximate)
Calories: 346 kcal, Carbohydrates: 64 g, Protein: 6 g, Fat: 8 g, Sodium: 238 mg, Potassium: 249 mg, Fiber: 3 g, Sugar: 27 g, Vitamin A: 125 IU, Vitamin C: 31 mg, Calcium: 17 mg, Iron: 1.9 mg
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this recipe? Please rate and leave a comment below to share how it turned out and any variations you tried.
