Glazed Orange Loaf Cake: Easy Vegan Citrus Dessert

Glazed Orange Loaf Cake is an easy vegan citrus dessert made with fresh orange juice, orange zest, and a simple sweet glaze. This soft, moist loaf cake is perfect for brunch, holidays, afternoon coffee, or anytime you want an easy homemade orange dessert that feels bright and cheerful.

This easy orange loaf cake is one of the best ways to use fresh oranges for a simple homemade dessert.

Why You’ll Find This Delicious

• Uses fresh juice, zest, and orange extract for genuinely bold citrus flavor
• Moist without feeling heavy
• Simple pantry ingredients
• Pretty enough for brunch, easy enough for Tuesday afternoon coffee
• Works beautifully with gluten-free flour blends

A Sunny Slice of Sweet Citrus Comfort

There’s something quietly magical about an orange loaf. It’s not flashy or complicated, and each slice offers a gentle burst of sunshine. It’s moist, not overly sweet, and laced with the bright, floral flavor of orange … I used juice, zest, and extract for flavor. This easy vegan, plant-based version is simple to make, uses pantry ingredients, and works beautifully for breakfast, tea time, or a sweet snack. It’s easy to make gluten-free, too!

It’s the kind of loaf that invites a second slice. And maybe a third. And it’s fully plant-based … using no eggs or dairy, just wholesome ingredients and citrusy charm.

Why Orange?

Oranges are sometimes underrated in baking. While lemons and limes often take center stage in cakes and curds, oranges bring a deeper, more rounded flavor. Sweet, fragrant, and even a little nostalgic, they add a natural brightness to baked goods without being overpowering. In this loaf, both the zest and juice shine through along with some orange extract, offering flavor, moisture, and a touch of natural sweetness. And let’s be honest: orange zest in the air just smells like happiness.

Ingredients in Easy Orange Loaf Cake

This easy vegan orange loaf is made with simple pantry staples: flour, baking soda, and a pinch of salt for the base. Fresh orange juice, orange extract, and orange zest add bright flavor, while plant-based yogurt, oil, sugar, and vanilla create a moist, tender crumb with just the right sweetness. Vinegar helps boost the baking soda.

Orange Juice, Zest, and Extract: I used all three to layer delectable orange flavor. And yes, I did use a tablespoon of extract. It seems like a lot, but that’s how much it took to give it a bold orange flavor. I used this orange extract … it’s inexpensive and an old favorite.

Plant-Based Plain Unsweetened Yogurt: This adds so much for a moist and rich texture. I used an almond-based one, but any will do that doesn’t have an overpowering flavor.

Flour: All-purpose gluten-free or all-purpose regular flour can be used here with equally tasty results. I like Bob’s Red Mill 1 to 1 Baking Mix. It’s easy to work with and seems very close to regular flour.

Olive Oil: Oil adds moisture, and I used olive oil for a richer flavor. The orange and extra virgin olive oil go together really nicely.

Vinegar: Just a splash of vinegar stirred in just before pouring into a pan supercharges the baking soda for a light, springy loaf.

Sugar: Of course, you can’t make a loaf cake without sugar. I’ve lowered the sugar just a bit so it’s sweet but not overly so.

Vanilla: Just a tiny bit.

How to Make Orange Loaf Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease a standard loaf pan (8×4 or 9×5 inches) and line with parchment paper for easy removal.

Step 2: Combine the Wet Ingredients

In a large mixing bowl, creame together the orange juice, plant-based yogurt, oil, sugar, orange zest, orange extract, and vanilla. Stir until well combined. The sugar will begin to dissolve and the orange aroma will perfume the whole bowl.

Step 3: .Mix the Dry Ingredients

Sift the dry ingredients into the wet ingredients using a wire mesh strainer.

Step 4: Combine and Fold

Gently stir with a spatula or wooden spoon until just combined. Don’t overmix. The batter will be thick and creamy with little flecks of zest.

Pour the batter into your prepared loaf pan and smooth the top.

Step 5: Bake and Cool

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and lightly cracked, and your kitchen should smell amazing.

Let cool in the pan for 10–15 minutes, then lift out and let cool completely on a wire rack.

Tips and Tricks

Fresh orange juice and zest make all the difference. One or two large oranges should give you enough for both.

Over mixing can make the loaf dense. Just stir gently until combined.

Want a little extra decadence? Drizzle with a simple orange glaze: mix 1/2 cup powdered sugar with 1–2 tablespoons orange juice and a splash of orange extract.

You can also add chopped walnuts, pecans, or dried cranberries to the batter for texture and flavor.

To serve, enjoy it fresh, lightly toasted, or even warmed with a pat of vegan butter.

How to Store

Once cooled, store the orange loaf in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate for up to a week or freeze individual slices.

Serving Pairings

This loaf pairs beautifully with:

• Coffee or espresso drinks
• Earl Grey tea
• Fresh berries
• Coconut yogurt
• Brunch spreads
• Fruit platters
• Holiday breakfast tables

Ways to Enjoy

This orange loaf is a lovely treat all on its own, but it also pairs beautifully with:

A warm cup of tea (Earl Grey is perfect!)

A creamy oat milk latte or espresso

Fresh berries or citrus segments on the side

A dollop of coconut whipped cream for dessert

It’s simple enough for every day snacking, but pretty enough for brunch or gifting.

Frequently Asked Questions

Can I make orange loaf cake gluten-free?

Yes. Use a reliable 1:1 gluten-free flour blend.

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Can I skip the glaze?

Yes, but the glaze adds extra sweetness and helps highlight the citrus flavor.

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Can I use bottled orange juice?

Fresh orange juice gives the best flavor, especially when paired with zest.

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How do I store orange loaf cake?

Store in an airtight container at room temperature for 1 to 2 days or refrigerate for longer freshness.

Bringing It All Together

This Easy Vegan Orange Loaf is the kind of recipe that feels like a quiet celebration. It’s a loaf of sunshine you can bake any day of the week. It’s light, flavorful, and easy to customize, making it a go-to for springtime brunches, cozy winter mornings, and everything in between.

Yield: 10 slices

Easy Orange Loaf Cake

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A moist and tender vegan orange loaf cake made with fresh orange juice and zest. Light, moist, and perfect for breakfast, tea time, or dessert.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

Wet Ingredients

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• 1 cup sugar granulated
• 1/2 cup olive oil extra virgin
• 1 cup orange juice fresh or bottled
• 1 cup plant-based yogurt almond or soy, etc
• 1 1/2 tablespoons orange extract
• 1 tablespoon orange zest

Dry Ingredients

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• 1 3/4 cup all-purpose flour (regular or gluten-free)
• 2 teaspoons baking soda
• 1/2 teaspoon salt

Addition

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• 1 teaspoon apple cider vinegar

Orange Glaze Ingredients

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• 1/2 cup powdered sugar sifted
• 2 tablespoons orange juice
• 1 teaspoon orange extract

Instructions

1. Preheat the oven to 350° and lightly grease an 8×4 or 9×5 loaf pan.

2. In a large mixing bowl, mix together the wet ingredients until well combined and creamy.

3. Using a large mesh strainer, sift the dry ingredients into the wet ingredients.

4. Fold and combine until incorporated and there are no lumps of flour. Don't overmix. When the batter is mostly mixed, stir in the vinegar and mix until it's also incorporated.

5. Pour the batter into the prepared loaf pan. Cover the top with loosely tented foil to prevent over-browning.

6. Bake at 350° for 45 to 55 minutes, until the top is no longer soft and squishy and a toothpick inserted comes out clean.

7. Let the loaf cool in the pan for 10 to 15 minutes, then remove from the pan onto a wire rack to cool completely.

8. To make the glaze, sift the powdered sugar into a small mixing bowl and add the orange juice and orange extract. Stir until creamy. Drizzle over the loaf cake as desired.
Orange Loaf Cake can be stored at room temperature for a day or two, covered in the refrigerator for a few days, and can also be cut into slices and frozen for up to a few months.

Recommended Products

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• 
  USA Pan Bakeware Seamless Nonstick Standard Bread Loaf Pan, 8 x 4.5 x 2.75
• 
  Martha Stewart Gallen 9 Inch Nonstick Carbon Steel Loaf Pan - Teal
• 
  McCormick Pure Orange Extract, 2 fl oz
• 
  Pompeian Smooth Extra Virgin Olive Oil, Contains Polyphenols, First Cold Pressed, 48 Fl Oz

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 397Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 363mgCarbohydrates: 55gFiber: 2gSugar: 36gProtein: 4g