Bright, floral, and effortlessly elegant.

I'm that person who immediately gravitates toward anything citrus on a menu. While lemons are a staple in my kitchen, I've been slowly venturing into the world of oranges—and this cake is a delicious result of that. It's incredibly moist, and the sweet, floral citrus flavor is something truly special.

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.

Why You’ll Love This Vegan Orange Cake

• Floral + Fruity: The combo of fresh orange juice and orange blossom extract gives this cake a dreamy aroma and a burst of citrus.
• Dairy-Free + Egg-Free: Aquafaba makes the loaf tender and moist, mimicking eggs without any animal products.
• No-Fuss Recipe: Simple to prepare and even easier to love.

Ingredients You’ll Need

For the Cake:

• Aquafaba (6 Tbsp) – Whipped chickpea brine makes this loaf fluffy and cohesive.
• Organic Cane Sugar (¾ cup) – For natural sweetness.
• Vegan Butter (1½ cups) – Gives a rich, moist base.
• Vanilla Extract + Orange Blossom Extract – A floral duo for depth and fragrance.
• Fresh Orange Zest + Juice – Adds brightness and natural flavor.
• Plant-Based Milk (½ cup) – Helps bring the batter together.
• All-Purpose Flour (2 cups) – For structure.
• Baking Powder + Kosher Salt – Ensures a soft rise and balanced flavor.

For the Glaze:

• Powdered Sugar (1 cup)
• Fresh Orange Juice (1 Tbsp)
• Plant-Based Milk (1 Tbsp)
• Orange Zest (1 Tbsp)
• Pinch of Salt – Enhances all the citrusy notes.

Step-by-Step Instructions

1. Prep: Preheat your oven to 375°F and line a standard loaf pan with parchment paper.
2. Zest & Juice: Zest your oranges and set aside. Juice them fresh – this makes a huge flavor difference.
3. Whip the Aquafaba: In a small bowl, whisk aquafaba with a handheld mixer until foamy (about 1 minute). Set aside.
4. Cream Butter & Sugar: In a large bowl, beat the butter and sugar until creamy.
5. Add Liquids: Stir in vanilla, orange zest, orange juice, orange blossom extract, milk, and aquafaba. The mixture might look slightly separated or like cottage cheese – that’s normal.
6. Combine Dry Ingredients: In a separate bowl, mix flour, baking powder, and salt.
7. Make the Batter: Pour wet ingredients into the dry and stir gently until no flour streaks remain. Don’t overmix.
8. Bake: Pour into the prepared loaf pan and bake for 35–45 minutes, or until golden around the edges and a toothpick comes out clean.
9. Cool: Let it cool in the pan for 10 minutes, then lift it out and let it finish cooling on a rack.
10. Glaze: Whisk all glaze ingredients in a bowl. Drizzle over the cake once it’s mostly cooled.

Tips for the Best Vegan Orange Cake

• Use fresh orange juice – Bottled won’t give the same vibrant flavor.
• Don’t skip the orange blossom extract – It gives the cake its signature floral note.
• Let the cake cool before glazing – This helps the glaze set without melting off.
• Use a light hand when mixing – Overmixing leads to a dense cake.

Ingredient Highlights

Orange Blossom Extract

This ingredient subtly elevates the flavor profile of the cake with delicate floral notes that pair beautifully with citrus. Commonly used in North African, Middle Eastern, and Mediterranean desserts, orange blossom extract adds a fragrant twist that makes this more than just an orange cake. If you don’t have it on hand, no worries—the cake will still taste incredible. Just know that without it, you’re baking a delicious orange cake, not a true orange blossom cake. However, use sparingly—it’s potent!

Oranges

Fresh is non-negotiable here. This cake gets its vibrant citrus flavor from freshly squeezed orange juice and—most importantly—orange zest. The zest packs all the essential oils that deliver that bright, unmistakable orange punch. Bottled juice just won’t cut it, and no, you can't zest a carton!

‍Aquafaba

The viscous liquid from canned chickpeas acts like egg whites in vegan baking. It helps bind and aerate the batter, giving the cake a tender, moist crumb.

Vegan Butter

Softened vegan butter creamed with sugar is key to creating a cake that’s rich but not heavy.

Storage & Serving

• Storage: Keep leftover slices in an airtight container at room temp for 2–3 days or refrigerate for up to 5 days.
• Serving Tip: For a dessert twist, serve with coconut whipped cream or a scoop of vegan vanilla ice cream.

Vegan Orange Blossom Cake FAQ

1. Can I make this cake without orange blossom extract?

Yes! While orange blossom extract adds a delicate floral note, the cake still tastes amazing without it. If you skip it, just call it a “Vegan Orange Cake” instead of “Orange Blossom Cake.”

2. Can I use bottled orange juice instead of fresh?

It’s best to use fresh orange juice and zest. Bottled juice lacks the brightness and fresh oils from the zest that give this cake its rich citrus flavor.

3. What can I substitute for aquafaba?

Aquafaba is key for helping the cake stay light and moist without eggs. If you don’t have it, you can try 1/4 cup of unsweetened applesauce or a commercial egg replacer, but the texture might vary.

4. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure it includes xanthan gum for structure.

5. How do I store this cake?

Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Bring to room temp before serving for the best flavor.

6. Can I freeze it?

Absolutely! Freeze the unglazed cake (whole or sliced) wrapped tightly in plastic wrap and foil. It will last up to 2 months. Thaw at room temperature and glaze before serving.

7. Can I use coconut oil instead of vegan butter?

Coconut oil can work, but the flavor and texture will change slightly. Use refined coconut oil if you don’t want a coconut flavor.