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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Mix dry ingredients: In a small bowl, whisk together the plain flour, baking powder, bicarbonate of soda, cornflour, and caster sugar until fully combined.
- 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.
- 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.
- 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.
- Add cracking butter: Lay the prepared butter strip along the center of the loaf batter, resting on top without pressing it in.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish: Sprinkle fresh orange zest over the frosting for a burst of citrus aroma and a beautiful finish.
- 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
