5 from 141 votes
One Bowl Vegan Orange Cake
This One Bowl Vegan Orange Cake mixes whole wheat pastry flour with orange juice, vinegar, and a touch of vanilla to create a moist, tender cake with bright citrus notes. The batter comes together without eggs or dairy, and the baked cake has a soft crumb with a subtle tang from the orange and vinegar blend. It's suitable for serving plain or topped with a glaze or vegan frosting.
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings:
4
servings
Calories:
346 kcal
Course:
Cake
Cuisine:
American
Ingredients
Dry:
- 1 cup whole wheat pastry flour or use 1 1/4 cup all purpose flour, or use Spelt flour
- 1/2 cup all-purpose flour unbleached white flour or
- 1 tbsp corn starch or arrowroot
- 3/4 cup powdered sugar I powder raw sugar and use, Add 2 to 4 tbsp more for sweeter.
- 3/4 tsp baking soda
- salt a generous pinch
Wet:
- 1 cup orange juice
- 2 tbsp neutral cooking oil generic cooking oil
- 1 tsp vinegar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F / 180ºc. Line a 8 or 9 inch cake pan with parchment, or grease well and dust with flour.
- In a bowl whisk all the dry ingredients until combined well.
- Add the wet ingredients to the bowl and mix until smooth. Pour the batter in the prepared cake pan.
- Bake for 30 to 35 minutes or a toothpick from near the center comes out clean. Cool for 10 minutes and remove from pan. Cool completely before slicing.
- Add frosting of choice like vegan cream cheese frosting, or with whipped coconut cream and fruit, or make a boozy marmalade glaze.
- For the boozy glaze: Mix a tbsp of liquor in a 1/4 cup of orange or apricot marmalade or preserves of choice. Heat for a few minutes until bubbling. Use as glaze or serve with each slice.
- For a regular glaze: Use a tbsp orange juice mixed with the marmalade, or mix 2 to 3 tbsp orange juice with a 1/3 cup or more powdered sugar.
Cup of Yum
Notes
- For a stronger orange flavor, add zest from a small or medium orange to the batter.
- Use finely powdered sugar to ensure smooth texture in the cake.
- Avoid overbaking to keep the cake moist; cool fully and add glaze or frosting to enhance moisture.
- For a loaf version, include nuts or dried fruit and increase baking time to 40–45 minutes.
Nutrition Information
Calories
346kcal
(17%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
8g
(12%)
Sodium
238mg
(10%)
Potassium
249mg
(5%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
125IU
(3%)
Vitamin C
31mg
(34%)
Calcium
17mg
(2%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 346
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Sodium | 238mg | 10% |
| Potassium | 249mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 31mg | 34% |
| Calcium | 17mg | 2% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.