Go Back
–+ servings
Image of finished blood orange loaf with the blood orange sugar drizzle being poured on out of a jug

Vegan Blood Orange Olive Oil Loaf Cake

Megan Jones
Easy Vegan Blood Orange olive oil cake using only 6 main ingredients and 1 bowl. This cake is fluffy and light and perfect for using up all those blood oranges as soon as they come into season, adding a seasonal twist to this loaf cake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cuisine American, British, Italian inspired
Servings 10

Ingredients
  

Cake:

  • 315 g All purpose plain flour - sifted to ensure less lumps in batter.
  • 250 g Caster sugar
  • 3 tsp Baking powder
  • 1/4 tsp salt
  • 250 g dairy free milk
  • 125 g Olive oil
  • 80 g blood orange juice see note 1
  • 3 tbsp blood orange zest
  • 1 tsp vanilla extract

Icing:

  • 150 g icing / powdered sugar
  • 2-3 tbsp blood orange juice

Instructions
 

To make the cake:

  • Preheat your oven to 180°C (355°F). Line an 8 inch (20 cm) loaf tin with parchment paper.
  • Add all the dry ingredients (all-purpose flour, sugar, baking powder and salt) to a large bowl. Mix until there are no lumps. Add all the wet ingredients (milk, oil, juice, zest and vanilla) and mix until smooth.
  • Pour the cake batter into your prepared pan. Smooth the surface if necessary.
  • Bake the cake for 45-50 mins or until you can insert a toothpick in the centre of the cake and there's no wet batter on it. As this is a moist cake, some crumbs on your toothpick are fine. If the top of the cake is browning too quickly on top, carefully tent the pan with aluminum/ tin foil.
  • Allow the cake to cool in the loaf tin for 10 minutes then let the cake cool on a cooling rack.

To make the icing:

  • Add the blood orange juice and sugar to a medium bowl and mix until smooth. Add more orange juice or non-dairy milk for a thinner icing (like a glaze) or more powdered sugar for a thicker icing.
  • Drizzle the icing over your cooled cake. If desired, top the cake with berries just before serving.
  • Store the cake in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.

Notes

Note 1: You'll need around 2-3 medium blood oranges to yield the amount of juice and zest for the recipe.
Note 2: Alternatively, you can enjoy the cake plain, topped with fresh berries or a light dusting of powdered / icing sugar.
Tried this recipe?Let us know how it was!