Name: Vegan Orange Drizzle Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 400 g self-raising flour; 2 tsp baking powder; Pinch salt; 150 g golden caster sugar; 100 g soft brown sugar (or just use 100g extra golden caster sugar); 400 ml soya milk; 150 ml rapeseed oil; 1 tsp vanilla extract or paste; Zest of 2 oranges (grated then finely chopped); 100 g vegan spread; 500 g icing sugar (sieved); 40 ml soya milk; Zest of 2 oranges (grated then finely chopped); 1 tsp vanilla extract or paste; 2 tbsp orange juice; 3 tbsp golden caster sugar

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This deliciously moist, zingy, citrusy cake is perfect for parties, afternoon tea, or well, actually anytime!

Duration40 mins

Cook Time20 mins

Prep Time20 mins

Servings servings

Ingredients

Cake

400 g self-raising flour
2 tsp baking powder
Pinch salt
150 g golden caster sugar
100 g soft brown sugar or just use 100g extra golden caster sugar
400 ml soya milk
150 ml rapeseed oil
1 tsp vanilla extract or paste
Zest of 2 oranges grated then finely chopped

Butter Icing

100 g vegan spread
500 g icing sugar sieved
40 ml soya milk
Zest of 2 oranges grated then finely chopped
1 tsp vanilla extract or paste

Glaze

2 tbsp orange juice
3 tbsp golden caster sugar

Instructions

Cake

Preheat the oven to 180ºC/350ºF/Gas Mark 4.
Line 2 x 8cm or 9cm cake tins with baking parchment.
In a large mixing bowl, combine the dry ingredients including the flour, baking powder, sugar, salt.
In a large jug, combine the wet ingredients including the soya milk, rapeseed oil, vanilla extract and orange zest.
Pour the wet ingredients into the dry and gently mix until fully combined. Do not over-stir.
Divide the mixture equally into the two cake tins then tap them on the work surface before putting them into the oven for 20 minutes. This is a tip from Ms Cupcake to stop the raising agents working too quickly.
Test the cakes are cooked with a skewer, knife or tooth pick to see if they come out clean. Set the cakes aside to cool.

Icing

Put all the ingredients into a large mixing bowl and combine using an electric hand whisk. Set aside.

Drizzle

Mix the ingredients together in a jug.
Using a tooth pick, prick each cake all over but try not to go all the way through the bottom of the cake or the drizzle will spill out.
Pour the drizzle evenly over each cake.

Assembly

Place one of the cakes onto a large plate (flat side down) and then cut a fine layer off the top of the cake to create a flatter surface for the icing.
Evenly spread half the butter icing onto this half of the cake. Place the other half of the cake on top then ice the top of the cake with the remaining icing.
Option to sprinkle extra orange zest over the top.

This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here.