Recipes

Vegan Chocolate Iced Orange Drizzle Cake

Zesty orange sponge and a delicious layer of chocolate icing makes for a scrumptious loaf cake! Perfect for Jaffa cake fans who love an orange and chocolate taste combination.  

I love lemon drizzle cake and recently found myself wondering whether it was possible to make orange drizzle cake. One google search later and it turns out that yes orange drizzle cake is very much a thing! 

Excited to give it a go I whipped up my own vegan version of an Orange Drizzle Loaf. However, as pretty as it looked I couldn’t help thinking it needed something more…

Enter my sister who suggested what this cake needed was chocolate.  

She was right. The chocolate icing perfectly offsets the zingy orange sponge. 

Personally, while I liked this cake I definitely still prefer lemon drizzle cake. My sister and father on the other hand went mad for it and between themselves polished off the entire cake in a single evening!  I have since been begged by the pair of them to make this loaf again. So I would definitely recommend trying this recipe as if it hits with people, it definitely hits hard!

 

 So, what do you need? 

All you need for this recipe is: 

Cake Ingredients: 

  • 300g Plain flour
  • 3/4 teaspoon of Baking Soda
  • 2 teaspoons of Baking Powder
  • 1/2 teaspoon of Salt
  • 120ml Coconut oil (liquid form)
  • 180ml Unsweetened milk of choice
  • 160g Granulated sugar
  • 1 teaspoon of Vanilla extract
  • 2 Oranges worth of zest (zest them first then juice them after)
  • 60ml Orange juice

Drizzle Ingredients:

  • 75ml Orange juice (you should have enough from the oranges used in the cake)
  • 75g Granulated sugar

Icing Ingredients: 

  • 75g Icing Sugar
  • 2 1/2 teaspoons of Cocoa powder
  • 2-4 teaspoons Unsweetened milk of choice
  • 2 teaspoons of Vanilla Extract 

 

How to Make a Vegan Chocolate Iced Orange Drizzle Cake

Step 1 -Preheat the oven to 175°C. Grease a standard 1lb loaf pan (8.5 x 4.5 x 2.75 inches) with some coconut oil (or any other neutral oil you have) or line the pan with parchment liner

 

Step 2 – To a large bowl, add the plain flour, baking soda, baking powder, salt, and then whisk together.

Step 3 – Zest and juice 2 oranges, putting the juice aside in a bowl. You may need to strain the juice through a sieve if it is particularly bitty. 

Step 4 – To a separate bowl, add the coconut oil, unsweetened milk, granulated sugar, vanilla extract, orange zest and orange juice, then whisk together.

Step 5 – Add the wet ingredients into dry ingredients sand whisk until completely combined.

Step 6 – Spread batter evenly in pan then place in oven for around 40 minutes. Make sure to check it at the 30 minute mark by poking the centre with a toothpick. If it comes out clean, then it’s done, if not return to oven to continue baking.

Step 7 – Remove loaf tin from oven. Carefully lift the cake from the tin and place on wire rack to cool.

Step 8 – Using a toothpick, poke holes across the top of the cake about 1/3 – 1/2 deep. 

Step 9 – Mix together the leftover orange juice and sugar in a pan, then heat it up on a medium heat on the stove. Stir slowly until it forms a syrup. 

Step 10 – Drizzle syrup over your loaf cake then allow to set. 

Step 11 – Sift together the icing sugar and cocoa powder in a medium bowl. Slowly add in the milk and vanilla, then stir till you have a smooth, pourable glaze.

Step 12 – Drizzle icing over your cake. This can be quite messy – my dad suggested putting the cake back into the pan for this step to potentially reduce mess. 

Step 13 – Allow the icing to set then enjoy!

Top Tips

  1.  Even if your loaf pan is non stick, I recommend lining the bottom of it with a parchment loaf tin liner. Not only does it make it easier to get the loaf out of the pan it speeds up clean-up!
  2. You can use the toothpick test to confirm your cake is cooked properly. Stick the toothpick in the centre and if it comes out clean then its done. Remember, the timings given here are estimates and the speed your loaf cooks may be slightly different so rely on this test for success. 
  3. Poking holes into the loaf cake helps the drizzle soak in. 

Vegan Chocolate Iced Orange Drizzle Cake

Recipe by Daphne HartCourse: Dessert
Servings

8

servings
Prep time

1

hour 
Cooking time

40

minutes

Zesty orange sponge and a delicious layer of chocolate icing makes for a scrumptious loaf cake! Perfect for Jaffa cake fans who love an orange and chocolate taste combination.  

Ingredients

  • Cake Ingredients
  • 300g Plain flour

  • 3/4 teaspoon of Baking Soda

  • 2 teaspoons of Baking Powder

  • 1/2 teaspoon of Salt

  • 120ml Coconut oil (liquid form)

  • 180ml Unsweetened milk of choice

  • 160g Granulated sugar

  • 1 teaspoon of Vanilla extract

  • 2 Oranges worth of zest (zest them first then juice them after)

  • 60ml Orange juice

  • Drizzle Ingredients
  • 75ml Orange juice (you should have enough from the oranges used in the cake)

  • 75g Granulated sugar

  • Icing Ingredients
  • 75g Icing Sugar

  • 2 1/2 teaspoons of Cocoa powder

  • 2-4 teaspoons Unsweetened milk of choice

  • 2 teaspoons of Vanilla Extract

Directions

  • Preheat the oven to 175°C. Grease a standard 1lb loaf pan (8.5 x 4.5 x 2.75 inches) with some coconut oil (or any other neutral oil you have) or line the pan with parchment liner
  • To a large bowl, add the plain flour, baking soda, baking powder, salt, and then whisk together.
  • Zest and juice 2 oranges, putting the juice aside in a bowl. You may need to strain the juice through a sieve if it is particularly bitty.
  • To a separate bowl, add the coconut oil, unsweetened milk, granulated sugar, vanilla extract, orange zest and orange juice, then whisk together.
  • Add the wet ingredients into dry ingredients sand whisk until completely combined.
  • Spread batter evenly in pan then place in oven for around 40 minutes. Make sure to check it at the 30 minute mark by poking the centre with a toothpick. If it comes out clean, then it’s done, if not return to oven to continue baking.
  • Remove loaf tin from oven. Carefully lift the cake from the tin and place on wire rack to cool.
  • Using a toothpick, poke holes across the top of the cake about 1/3 – 1/2 deep.
  • Mix together the leftover orange juice and sugar in a pan, then heat it up on a medium heat on the stove. Stir slowly until it forms a syrup.
  • Drizzle syrup over your loaf cake then allow to set.
  • Sift together the icing sugar and cocoa powder in a medium bowl. Slowly add in the milk and vanilla, then stir till you have a smooth, pourable glaze.
  • Drizzle icing over your cake.
  • Allow the icing to set then enjoy!

 

One thought on “Vegan Chocolate Iced Orange Drizzle Cake

  1. Loved trying this! My Dad and I went mad and devoured an entire cake in one sitting, very moreish. Will definitely be making this again!

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