Gluten-Free Vegan Orange Drizzle Cake

This Gluten-Free Vegan Orange Drizzle Cake is sweet, fragrant and citrusy. It’s seriously moist, fluffy and refined sugar free too. It comes together in one bowl and is really easy to make!

Tips for baking with oranges

• The orange flavour in this orange drizzle cake 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, you can add some orange extract to the cake batter.

How to make this Orange Drizzle Cake

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

• Mix together all the ingredients in a glass mixing bowl.

Tip: Use a measuring jug to measure out the orange juice and plant-based milk.

• 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!

• Bake in the oven for 45 minutes.

• Transfer to a cooling rack.

• Drizzle the syrup over the cake as soon as you’ve transferred it to the wire rack – it will soak into the cake better when it’s hot.

• Leave to cool and wait for the syrup to soak in completely before slicing.

Substitutions you can make to this recipe:

• 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 (1/4 cup) coconut flour instead of 150g (1 1/4 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.

How long does this Orange Drizzle Cake keep for?

This Orange Drizzle Cake definitely tastes best when fresh, but keeps covered in the fridge for up to a few days.

More gluten-free vegan cakes:

• Red Velvet Cake
• Tropical Carrot Cake
• Lemon Blueberry Cake
• Orange Cake
• Strawberry Cake
• Vanilla Cake
• Coconut Cake
• Orange Pound Cake

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.

Gluten-Free Vegan Orange Drizzle Cake

This Gluten-Free Vegan Orange Drizzle Cake is sweet, fragrant and citrusy. It's seriously moist, fluffy and refined sugar free too. It comes together in one bowl and is really easy to make!

4 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: gluten-free orange cake, orange drizzle cake, vegan orange cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 10 slices

Calories: 250kcal

Author: Rhian Williams

Ingredients

For the cake:

• 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
• 60 ml (1/4 cup) orange juice (freshly squeezed or from a carton)
• 150 ml (2/3 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 1/4 cup) ground almonds (almond meal) **
• 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)

For the syrup:

• 3 tablespoons orange juice (freshly squeezed or from a carton)
• 3 tablespoons maple syrup (or sub any other sweetener)

Instructions

For the cake:

• 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 cake from the baking tin onto a wired rack

For the syrup:

• Whilst the cake is baking, mix together the orange juice and maple syrup
• Drizzle it over the cake as soon as you’ve transferred it to the wire rack – it will soak into the cake better when it’s hot
• Leave to cool and wait for the syrup to soak in completely before slicing
• Tastes best eaten on the day it’s made, but keeps covered in the fridge for up to a few days

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 alternatively use almond flour.

 

Nutrition Facts

Gluten-Free Vegan Orange Drizzle Cake

Amount Per Serving

Calories 250 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 6g30%

Sodium 49mg2%

Potassium 92mg3%

Carbohydrates 29g10%

Fiber 3g12%

Sugar 15g17%

Protein 5g10%

Vitamin A 27IU1%

Vitamin C 7mg8%

Calcium 93mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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