Orange Drizzle Cake


I've been making lemon drizzle cake for years, but never once did I think of making it using oranges instead. I mean, why would I want to do that when lemon drizzle cake is just so dang good? Then one day I started to make a drizzle cake, but halfway through realised I had no lemons, which is kind of a bummer whan you're trying to make lemon cake. I swapped the lemon in the recipe for oranges, which by some twist of citrusy fate I had in the kitchen, and made an orange drizzle cake instead. And now, possibly, I think I might like it even better than a lemon drizzle.

The original recipe is from here, but I've changed a few things as well as substituting the lemons for oranges. It's the best vegan drizzle cake recipe I've found, making a perfectly soft and sticky loaf that's full of flavour. Makes your kitchen smell A+ too.


Orange Drizzle Cake (vegan)


250g plain flour
2 tsp baking powder
¼ tsp salt
170g 3 tbsp unrefined caster sugar
2 tbsp agave syrup
70ml rapeseed oil
250ml non-dairy milk
2 tsp apple cider vinegar
2 tbsp freshly squeezed orange juice
zest of 2 oranges

juice of 1 orange
2 tbsp unrefined granulated sugar


1. Lightly grease a 13cm x 23cm (5″ x 9″) loaf tin and line the bottom with non stick baking paper.  Preheat the oven to 180C / 350F / Gas 4.
2. Sift the flour, baking powder and salt into a large bowl. Mix together.
3. In a separate bowl, whisk together the sugar, syrup, oil, milk, vinegar, orange juice. Stir in the orange zest.
4. Pour the wet ingredients into the bowl with the dry ingredients. Stir until thoroughly combined (but be careful not to over mix).
5. Pour the mixture into the prepared tin.  Place on the middle shelf in the oven and bake for 40 minutes, or until a toothpick inserted into the middle comes out clean.
6.Meanwhile, place the juice of one freshly squeezed orange in a small bowl with the granulated sugar.  Stir to combine.
7. When the cake is baked, remove from oven and pierce it all over with a toothpick.  Spoon the orange drizzle evenly over the top of the cake.  Allow to cool for ½ hour or so before transferring to a wire rack.  Leave to cool completely before storing.

Serves 8-10

food & recipesSiobhan Watts