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Vegan Orange Drizzle Cake

This deliciously moist, zingy, citrusy cake is perfect for parties, afternoon tea, or well, actually anytime!


1 Minutes Read

This deliciously moist, zingy, citrusy cake is perfect for parties, afternoon tea, or well, actually anytime!
Duration40 mins
Cook Time20 mins
Prep Time20 mins
Servings10 servings


  • 400 g self-raising flour
  • 2 tsp baking powder
  • Pinch salt
  • 150 g golden caster sugar
  • 100 g soft brown sugar or just use 100g extra golden caster sugar
  • 400 ml soya milk
  • 150 ml rapeseed oil
  • 1 tsp vanilla extract or paste
  • Zest of 2 oranges grated then finely chopped
Butter Icing
  • 100 g vegan spread
  • 500 g icing sugar sieved
  • 40 ml soya milk
  • Zest of 2 oranges grated then finely chopped
  • 1 tsp vanilla extract or paste
  • 2 tbsp orange juice
  • 3 tbsp golden caster sugar



  • Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  • Line 2 x 8cm or 9cm cake tins with baking parchment.
  • In a large mixing bowl, combine the dry ingredients including the flour, baking powder, sugar, salt.
  • In a large jug, combine the wet ingredients including the soya milk, rapeseed oil, vanilla extract and orange zest.
  • Pour the wet ingredients into the dry and gently mix until fully combined. Do not over-stir.
  • Divide the mixture equally into the two cake tins then tap them on the work surface before putting them into the oven for 20 minutes. This is a tip from Ms Cupcake to stop the raising agents working too quickly.
  • Test the cakes are cooked with a skewer, knife or tooth pick to see if they come out clean. Set the cakes aside to cool.


  • Put all the ingredients into a large mixing bowl and combine using an electric hand whisk. Set aside.


  • Mix the ingredients together in a jug.
  • Using a tooth pick, prick each cake all over but try not to go all the way through the bottom of the cake or the drizzle will spill out.
  • Pour the drizzle evenly over each cake.


  • Place one of the cakes onto a large plate (flat side down) and then cut a fine layer off the top of the cake to create a flatter surface for the icing.
  • Evenly spread half the butter icing onto this half of the cake. Place the other half of the cake on top then ice the top of the cake with the remaining icing.
  • Option to sprinkle extra orange zest over the top.
This recipe was republished with permission from Viva’s Vegan Recipe Club. Find the original recipe here
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The Author

Viva's Vegan Recipe Club

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. The Vegan Recipe Club is part of Viva!'s project to make going – and staying – vegan really easy by providing amazing recipes which make your mouth water! The Vegan Recipe Club website and app brings together 20 years' worth of wonderful plant-based recipes, tried and tested by vegan campaigning charity Viva! Search by ingredient, food type, course, dish, guest chef and lots more. The Vegan Recipe Club also features blogs from our cookery experts, health advice and a free newsletter.

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