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Vegan Orange Blossom Cake

Vegan Orange Blossom Cake

If you're looking for a soft, citrusy loaf cake that tastes like spring in every bite, this Vegan Orange Blossom Cake will become your new go-to. It’s delicately sweet, layered with orange zest and fragrant orange blossom water, and finished with a zesty glaze that melts into the crumb. This loaf is perfect for weekend brunches, afternoon tea, or whenever you want a simple cake that feels special without much effort.

Author: Browndis

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Servings: 8 servings

Calories: 590 kcal per serving

Ingredients

  • 6 tablespoons - aquafaba
  • ¾ cup - organic cane sugar
  • 1 ½ cups - vegan butter
  • 1 tsp - vanilla extract
  • 1 tbsp - orange zest oranges
  • ¼ cup - fresh orange juice
  • 2 teaspoons - orange blossom extract
  • ½ cup - plant-based milk
  • 2 cups - flour
  • 1 tbsp - baking powder
  • ¼ tsp - kosher salt
  • 1 cup - powdered sugar
  • 1 tbsp - orange juice
  • 1 tbsp - plant-based milk
  • 1 tbsp - orange zest
  • 1 pinch - kosher salt

Instructions

  1. Preheat oven to 375 Fahrenheit.
  2. Zest the oranges in a small bowl and set aside.
  3. In a small mixing bowl with a handheld mixer, whisk the aquafaba for about one minute till it gets foamy. Set aside.
  4. In a large mixing bowl, cream butter and sugar with a handheld mixer till well combined.
  5. Stir in vanilla, orange zest, orange juice, orange blossom extract, milk, and aquafaba. The mixture will look chunky, like cottage cheese.
  6. Add flour, baking powder, and salt in a separate mixing bowl. Stir till combined.
  7. Pour the wet ingredients into the dry and mix until you don't see more flour. Don't overmix!
  8. Pour the mixture into a standard lined loaf pan and put it in the oven for 35-45 mins. Take the cake out of the oven when the edges begin to turn golden brown: and there isn't any wet batter when inserting a toothpick or fork in the center of the cake.
  9. Let the cake cool in the pan for about 10 mins, and then take it out of the pan using the parchment paper as handles. Cool the cake for another 20 minutes. Drizzle the glaze on top of the entire cake or o individual slices, and enjoy!

Nutrition

Energy: 590 kcal | Total Fat: 36 g | Saturated: 8 g | Trans: 0 g | Unsaturated: 9 g | Cholesterol: 4 mg | Total Carbs: 63 g | Fiber: 1 g | Sugars: 34 g | Proteins: 5 g | Sodium: 403 mg | Polyunsaturated: 14 g | Monounsaturated: 11 g

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