Vegan Chocolate Orange Marble Loaf Cake Recipe

Introduction

This Vegan Chocolate Orange Loaf Cake perfectly balances rich cocoa with a bright orange flavor, making it a delightful treat for any occasion. It’s moist, tasty, and beautifully marbled, topped with creamy dairy-free chocolate frosting and fresh orange zest.

Ingredients

• 250g plain flour
• 1 + 1/2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 2 tablespoons cornflour / cornstarch
• 300g caster sugar
• 150g dairy-free butter (melted)
• 140g dairy-free plain or vanilla yogurt
• 1 tablespoon apple cider vinegar
• 150ml dairy-free milk
• 2 tablespoons cocoa powder (for batter)
• 1/2 tablespoon orange flavouring / extract
• 70g dairy-free block butter (softened)
• 20g cocoa powder (for frosting)
• 100g icing sugar
• Dairy-free milk (as needed for frosting)
• Fresh orange zest (to decorate)

Instructions

1. Step 1: Preheat your oven to 160°C fan and line a loaf tin with greaseproof paper or a loaf liner. Set aside.
2. Step 2: Cut a small strip of softened vegan butter, about the length of your loaf tin, and place it on some greaseproof paper. This will be added on top of the batter before baking to encourage a classic crack down the center of the cake.
3. Step 3: In a small bowl, whisk together the plain flour, baking powder, bicarbonate of soda, cornflour, and caster sugar until combined.
4. Step 4: Add the melted dairy-free butter, yogurt, apple cider vinegar, and dairy-free milk to the dry ingredients. Whisk until the batter is smooth.
5. Step 5: Divide the batter evenly into two separate bowls.
6. Step 6: Stir 2 tablespoons of cocoa powder into one bowl and 1/2 tablespoon of orange flavouring into the other. Mix each until well combined.
7. Step 7: Spoon the chocolate and orange batters alternately into the prepared loaf tin. Use a skewer or toothpick to swirl the batters gently, creating a marbled effect without over-mixing.
8. Step 8: Lay the strip of softened butter along the center of the batter in the tin—do not press it in.
9. Step 9: Bake the loaf in the middle of the oven for about 60 minutes. Check around 50 minutes to ensure the top isn’t burning. The cake is done when a toothpick inserted in the center comes out clean.
10. Step 10: Remove the loaf from the oven and let it cool completely in the tin on a wire rack. Once cool, lift it out using the paper lining and place it on a serving plate.
11. Step 11: To make the frosting, whip the softened dairy-free butter in a large bowl until creamy.
12. Step 12: Sift in the cocoa powder and icing sugar, then whip on high speed for about 5 minutes. Gradually add dairy-free milk, a teaspoon at a time, until the frosting is smooth and creamy. Add more butter if the frosting is too thick.
13. Step 13: Spread the frosting evenly over the cooled cake using the back of a spoon or an offset spatula.
14. Step 14: Garnish with fresh orange zest, slice, and enjoy your delicious vegan chocolate orange loaf cake!

Tips & Variations

• For a more intense orange flavor, add some fresh orange zest into the orange batter.
• If you don’t have orange extract, use finely grated orange zest combined with a teaspoon of orange juice.
• Try adding chopped dairy-free dark chocolate chunks to the chocolate batter for extra richness.
• Use gluten-free flour if you need a gluten-free version, but add a teaspoon of xanthan gum for structure.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Before serving cold cake, let it come to room temperature or warm slightly for the best texture and flavor. The frosting is best eaten within a few days for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake nut-free?

Yes, this recipe is naturally nut-free as it uses no nuts or nut-based products. Just be sure your dairy-free alternatives are also nut-free if allergies are a concern.

Can I use regular butter and yogurt instead of dairy-free?

Absolutely. You can substitute dairy-free butter and yogurt with regular butter and dairy yogurt if you are not restricted to a vegan diet. The texture and taste will remain delicious.

Vegan Chocolate Orange Marble Loaf Cake Recipe

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★★★★★

4.5 from 59 reviews

• Author: Naomi
• Total Time: 1 hour 30 minutes
• Yield: 8 servings 1x
• Diet: Vegan

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Description

This Vegan Chocolate Orange Loaf Cake is a moist and flavorful treat combining rich cocoa with bright orange flavor. Perfectly marbled and topped with a creamy dairy-free chocolate frosting, this loaf is ideal for a delightful dessert or afternoon tea. The recipe uses only vegan ingredients, making it both delicious and cruelty-free.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 250g plain flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon bicarbonate of soda
• 2 tablespoons cornflour (cornstarch)
• 300g caster sugar
• 2 tablespoons cocoa powder (for batter)

Wet Ingredients

• 150g dairy-free butter, melted (for batter)
• 140g dairy-free plain or vanilla yogurt
• 1 tablespoon apple cider vinegar
• 150ml dairy-free milk
• 1/2 tablespoon orange flavouring (extract)

Decoration and Topping

• 70g dairy-free block butter, softened (for frosting and decorative strip)
• 20g cocoa powder (for frosting)
• 100g icing sugar
• Dairy-free milk, as needed (for frosting)
• Fresh orange zest (to decorate)
• Small strip of dairy-free butter, length of loaf tin (for cracking effect)

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Instructions

1. Preheat the oven: Set your oven to 160°C fan and line a loaf tin with greaseproof paper or a loaf liner. This will prevent sticking and make removal easier.
2. Prepare cracking butter strip: Cut a small strip of vegan butter, the length of your loaf tin, and place it on greaseproof paper. This will be placed atop the batter to create the classic loaf ‘crack’ during baking.
3. Mix dry ingredients: In a small bowl, whisk together the plain flour, baking powder, bicarbonate of soda, cornflour, and caster sugar until fully combined.
4. Add wet ingredients: Pour in the melted dairy-free butter, yogurt, apple cider vinegar, and dairy-free milk to the dry mix. Whisk thoroughly until you achieve a smooth batter without lumps.
5. Divide batter and flavor: Split the batter equally into two separate bowls. To one bowl, add 2 tablespoons of cocoa powder and mix well. To the other, add 1/2 tablespoon of orange extract and combine.
6. Layer batter in tin: Spoon the two separate flavored batters alternately into the prepared loaf tin, creating layers. Use a skewer or toothpick to gently swirl the batter for a marbled effect, taking care not to overmix.
7. Add cracking butter: Lay the prepared butter strip along the center of the loaf batter, resting on top without pressing it in.
8. Bake the loaf: Place the loaf tin in the middle rack of the oven. Bake for 60 minutes, checking around 50 minutes to ensure the top isn’t burning. The loaf is done when a toothpick inserted into the center comes out clean.
9. Cool the cake: Remove loaf from oven and place on a cooling rack. Let it cool completely in the tin. Once at room temperature, lift out using the edges of the greaseproof paper and transfer to a serving plate.
10. Prepare chocolate frosting: In a large mixing bowl, whip the softened dairy-free butter until creamy using a stand mixer or hand mixer with a balloon whisk attachment.
11. Incorporate cocoa and sugar: Sift in the cocoa powder and icing sugar, then whip on high speed for about 5 minutes until light and fluffy. Add dairy-free milk, a teaspoon at a time, to reach a smooth, creamy consistency. If frosting is too thick, add more chunks of butter to soften.
12. Frost the loaf: Spoon the prepared frosting on top of the cooled loaf and spread evenly using the back of a spoon or an offset spatula.
13. Garnish: Sprinkle fresh orange zest over the frosting for a burst of citrus aroma and a beautiful finish.
14. Serve and enjoy: Slice the loaf and serve with your favorite beverage or as a delightful dessert.

Notes

• Ensure all dairy-free ingredients are well chilled or at room temperature as indicated, for best mixing results.
• The cracking butter strip helps create a traditional split on top; do not press it into the batter to allow proper rising.
• Swirling the batters gently creates the marbled effect but avoid overmixing to keep distinct layers.
• If the frosting is too runny, add more icing sugar; if too stiff, add additional dairy-free milk or butter.
• This cake keeps well at room temperature for 2-3 days, or refrigerated for up to 5 days in an airtight container.
• Use a fan oven setting as directed to ensure even baking.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Baking
• Method: Baking
• Cuisine: Vegan

Keywords: vegan chocolate orange loaf cake, dairy-free chocolate cake, vegan loaf cake, chocolate orange cake, vegan desserts, vegan baking, plant-based cake, marbled chocolate cake, chocolate loaf, orange flavored cake