• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Rhian's Recipes

  • About
    • Contact
    • Work With Me
  • Recipes
  • Subscribe
  • Meal Plan
  • Cookbook
  • Blogging Tips
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Subscribe
  • Healthy Meal Plan
  • Cookbook
  • Blogging Tips
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Recipes » Recipes » Baking & Desserts

    Vegan Orange Bread (Gluten-Free)

    Last updated - July 11, 2021; Published - April 17, 2020 By Rhian Williams 28 Comments

    Jump to Recipe Jump to Video Print Recipe
    Collage of vegan orange bread photos

    This Vegan Orange Bread is moist and fluffy, sweet and citrusy, and covered in a rich orange buttercream frosting. It comes together in one bowl and is gluten-free and refined sugar free too. Perfect for dessert or an indulgent breakfast or brunch.

    A loaf of vegan orange bread topped with frosting and chopped pistachios with two slices next to it

    How sweet is it?

    This is definitely a sweet bread recipe - it's similar to an Orange Cake. To make it less sweet, you can halve the amount of maple syrup and omit the frosting.

    Tips for baking with oranges

    • The orange flavour in this orange bread comes from orange zest and orange juice.
    • The orange zest can be replaced with orange extract.
    • If using orange zest, make sure to use unwaxed oranges.
    • You can either use freshly squeezed orange juice, or orange juice from a carton.
    • If you prefer a stronger orange flavour in the bread, you can add some orange extract to the bread batter - instructions in recipe notes.
    • If you prefer a stronger orange flavour in the frosting, you can add some orange zest or orange extract to the buttercream - instructions in recipe notes.

    How to make the bread

    Scroll down to the bottom of the post for the full recipe.

    • Mix together all the ingredients in a glass mixing bowl.
    Raw vegan orange bread batter in a bowl
    • Transfer the batter into a one-pound loaf tin.

    Tip: Make sure to line the loaf tin with greased baking paper - this will make removing the bread from the tin so much easier!

    Raw vegan orange bread batter in a loaf tin lined with baking paper
    • Bake in the oven for 45 minutes.
    A loaf of vegan orange bread in a loaf tin
    • Transfer to a cooling rack to cool down before applying the frosting.
    A loaf of vegan orange bread on a wire rack

    How to make the frosting

    • Place cashew nuts, maple syrup and orange juice in a food processor.

    Tip: Make sure the cashew nuts are soaked to make them easier to blend. Soak them overnight in cold water or in boiling water for at least 15 minutes.

    Cashew nuts, maple syrup and orange juice in a food processor
    • Whizz until completely smooth.

    Tip: You will have to mix it around a few times to make it easier to blend up.

    Vegan orange buttercream in a food processor
    • Use a knife (or palette knife for frosting) to spread the frosting over the top of the loaf.
    Vegan orange buttercream frosting spread over a loaf of vegan orange bread on a wire rack

    How to decorate it

    I used chopped pistachio nuts, but you can use anything you like - clementine segments, sprigs of rosemary or mint, orange slices or freeze-dried raspberries all work well!

    A loaf of vegan orange bread topped with frosting and chopped pistachios with two slices next to it

    Substitutions you can make

    • You can use any type of oil: coconut oil, olive oil or vegetable oil.
    • The orange juice can be freshly squeezed or from a carton.
    • The orange zest can be replaced with orange extract.
    • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can replace the ground almonds (almond meal) with ground walnuts.
    • For a nut-free version: replace the ground almonds (almond meal) with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds.
    • You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.

    Ingredients you can mix into the batter

    • Chocolate chips.
    • Dried cranberries.
    • Fresh or frozen fruit like blueberries or raspberries.

    How long does this Orange Bread keep for?

    It definitely tastes best when fresh, but keeps covered in the fridge for up to a few days.

    A loaf of vegan orange bread topped with frosting and orange slices with two slices next to it

    More vegan sweet bread recipes

    • Gluten-Free Vegan Pumpkin Bread
    • Gluten-Free Vegan Blueberry Banana Bread
    • Gluten-Free Vegan Chocolate Pumpkin Bread
    • Gluten-Free Vegan Chocolate Banana Bread
    • Gluten-Free Vegan Zucchini Bread
    • Gluten-Free Vegan Chocolate Zucchini Bread
    • Gluten-Free Vegan Apple Bread
    • Gluten-Free Vegan Carrot Bread
    • Gluten-Free Vegan Lemon Bread

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make it

    A loaf of vegan orange bread topped with frosting and orange slices with two slices next to it

    Vegan Orange Bread (Gluten-Free)

    This Vegan Orange Bread is moist and fluffy, sweet and citrusy, and covered in a rich orange buttercream frosting. It comes together in one bowl and the recipe is easily customisable. It's gluten-free and refined sugar free too! Perfect for dessert or an indulgent breakfast or brunch.
    4.06 from 37 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: gluten-free orange cake, vegan orange bread, vegan orange cake
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 15 minutes
    Servings: 10 slices
    Calories: 300kcal
    Author: Rhian Williams

    Ingredients

    For the bread:

    • 60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
    • 60 ml (¼ cup) orange juice (freshly squeezed or from a carton)
    • 150 ml (â…” cup) unsweetened almond milk (or any other plant-based milk)
    • 2 tablespoons orange zest (use unwaxed oranges – or sub 2 teaspoons orange extract) *
    • 1 teaspoon vanilla extract
    • 8 tablespoons maple syrup (or sub any other sweetener)
    • 150 g (1 ¼ cup) ground almonds (almond meal) **
    • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
    • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
    • ¼ teaspoon bicarbonate of soda (baking soda)

    For the frosting:

    • 100 g (â…” cup) raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes
    • 2 tablespoons maple syrup (or sub any other sweetener)
    • 4 tablespoons orange juice

    To decorate (optional):

    • Pistachio nuts , roughly chopped

    Instructions

    For the bread:

    • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
    • Once melted, add the orange juice to the same bowl along with the milk, orange zest, vanilla, maple syrup and ground almonds
.
    • Sift in the flour, baking powder and bicarbonate of soda.
    • Mix well, adding a tiny splash more milk if it’s looking too dry.
    • Transfer mixture into a loaf tin lined with greased baking paper (I used a one-pound loaf tin).
    • Bake in the oven for 45 minutes until risen and golden brown and an inserted skewer comes out clean.
    • 
Once out the oven, transfer the loaf from the baking tin onto a wired rack to leave it to cool completely before applying the frosting.

    For the frosting:

    • Drain soaked cashews and add to a food processor or blender with all the other ingredients.
    • 
Whizz until completely smooth, adding more orange juice or water to thin out if necessary.

    To frost and decorate:

    • Use a knife (or palette knife) to spread frosting over the top of the loaf.
    • Decorate with chopped pistachios, if desired
.
    • Tastes best when fresh, but keeps covered in the fridge for up to a few days.

    Video

    Notes

    *For a stronger orange flavour, add an extra teaspoon of orange extract as well as the orange zest. Or if using orange extract instead of orange zest, use 3 teaspoons of orange extract. You can also add a few drops of orange extract to the buttercream.
    **You can alternatively use almond flour.
    This is definitely a sweet recipe – it’s similar to Orange Cake. To make it less sweet, you can halve the amount of maple syrup and omit the frosting.
    Nutrition Facts
    Vegan Orange Bread (Gluten-Free)
    Amount Per Serving
    Calories 300 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 6g30%
    Sodium 50mg2%
    Potassium 157mg4%
    Carbohydrates 31g10%
    Fiber 3g12%
    Sugar 15g17%
    Protein 7g14%
    Vitamin A 31IU1%
    Vitamin C 8mg10%
    Calcium 94mg9%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background
      Vegan Blueberry Muffins (Gluten-Free)
    • Several gluten-free vegan churros on a plate with a pot of vegan chocolate sauce and one of them dipped in it
      Gluten-Free Vegan Churros (Baked!)
    • A collage of four vegan Thanksgiving dessert recipes photos
      35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • A slice of vegan baked pumpkin cheesecake topped with caramel sauce and salt with a fork taking a bite out of it
      Vegan Baked Pumpkin Cheesecake (Gluten-Free)
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. memeeeee

      October 01, 2020 at 10:03 am

      I don't have a mixed GF flour. I have coconut or almond, which one should I use? Can u purchase almond meal? Please advise. Thanks

      Reply
      • Rhian Williams

        October 01, 2020 at 7:13 pm

        None of those would work, sorry! you can use white rice flour plus 2 tablespoons tapioca flour though.

    2. Anonymous

      December 31, 2020 at 10:09 am

      Hi Rhiaan ,
      Am going to try your gluten free orange loaf now but thought of leaving a comment on the banana bread .
      It turned out very well .... the cake vanished in no time .
      Thank you
      God Bless
      Geeta

      Reply
      • Rhian Williams

        December 31, 2020 at 4:46 pm

        Thank you so much, so happy to hear that!

    3. Rikke

      February 23, 2021 at 2:22 pm

      5 stars
      I was looking for an orange loaf recipe to help me veganize another recipe (orange cardamom loaf cake), and I selected Rhian’s recipe as my base. The cake turned out beautifully! All I did to make it the orange cardamom loaf was to add 2 tsp cardamom and 1 tsp cinnamon, and an almond topping. I baked the cake in an 8 inch loaf pan and baked for 50 minutes. The texture is so good - soft and moist, and it only got better the second day. Great recipe!

      Reply
      • Rhian Williams

        February 23, 2021 at 2:49 pm

        Thank you so much, so happy to hear that! Thank you for sharing your substitutions, sounds delicious!

    4. Elly

      July 24, 2021 at 12:03 am

      5 stars
      Fantastic recipe, have created this so many times as it’s easy, delicious, vegan and sugar free

      Reply
      • Rhian Williams

        July 24, 2021 at 5:09 pm

        Thank you so much, so happy to hear that!

    « Older Comments

    Primary Sidebar

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

    Learn more.

    Popular Recipes

    Three vegan blueberry muffins with a bite taken out of one with a bowl of fresh blueberries in the background

    Vegan Blueberry Muffins (Gluten-Free)

    A stack of oat flour pancakes topped with desiccated coconut and syrup on a blue plate

    Oat Flour Pancakes (Vegan + GF)

    A loaf of coconut flour bread topped with sunflower seeds and poppy seeds with two slices next to it

    Coconut Flour Bread (Vegan + Gluten-Free)

    A loaf of gluten-free rice bread topped with mixed seeds with two slices next to it against a sheet of brown baking paper

    Gluten-Free Rice Bread (Vegan)

    A loaf of gluten-free vegan oat bread topped with oats with two slices on the side

    Gluten-Free Vegan Oat Bread

    Five vegan coconut flour pancakes stacked in a pile decorated with fresh raspberries and coconut flakes on a green plate against a grey background

    Vegan Coconut Flour Pancakes (Gluten-Free)

    A loaf of oat flour bread with two slices

    Oat Flour Bread (Vegan + Gluten-Free)

    A sliced vegan baked cheesecake topped with wild strawberries and strawberry flowers

    Vegan Baked Cheesecake (Gluten-Free)

    Footer

    • E-mail
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy & Disclosure
    • Copyright Notice

    Newsletter

    • Subscribe for free updates

    Contact

    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Foodie Pro Theme On Genesis Framework ·