Mandarin Orange Loaf Cake ~ Vegan & Eggless, is a simple Vegan cake baked with freshly squeezed orange juice and has firm yet soft crumbs.
This Eggless Vegan Mandarin Orange Loaf Cake as the name says, the loaf cake has mandarin oranges or the Nagpur oranges with just oil and turned out excellent.
For baking this orange loaf cake with oil, I only made half the measurement as I had originally planned. I seriously regretted it and I am sure I will repeat it again very soon.
Anyway, with kids having their half-yearly exams, which will get over this week and they will have their vacation, I must plan for the next bakes to happen on time.
So while I plan on how to do the next, you enjoy this Vegan Orange Cake, for the Day 8 of Bakeathon 2018.
Follow this link if you are looking for more Vegan Cakes. Meanwhile, you must bake this moist orange loaf cake.
Flour - I have used All purpose Flour in this bake. You can either replace completely or partially with Whole Wheat flour as well.
Leavening Agents - Both Baking Powder & Baking Soda are used to give the expected rise to this fruit based loaf cake.
Sweetener - I have used both Brown Sugar & Castor Sugar in this cake. You can again use granulated sugar as well or replace with either completely.
Fruit - Using fresh Mandarin Orange Juice and Orange Zest makes this very flavoursome and delicious!
Oil - Neutral cooking oil reacts with fresh fruit juice and makes it soft and moist!
Instructions ~ Step By Step Pictures
We have used fresh orange juice to make this loaf cake. along with Caster Sugar and Brown sugar, this loaf cake is moist and fantastic!
Eggless Vegan Mandarin Orange Loaf Cake
How to make the Mandarin Orange Loaf Cake ~ Vegan & Eggless
Extract the juice from the orange and keep it aside.
In a bowl, add the castor sugar, brown sugar, orange juice, oil.
Add the orange zest and beat well.
Next add the flour, baking powder, baking soda, and combine gently.
Add hot water and fold slowly.
Preheat the oven to 185C and line a loaf pan with parchment paper
Pour the batter into the loaf tin and bake at 185C for 35 minutes.
Substitutions & Variations
This is a vegan orange cake. If you want to try another version of cake with dairy, you can check this Eggless Orange Tea Cake.
Chocolate and Orange goes very well. So if you want some chocolate flavour, add some chocolate chips or make a marble cake with chocolate too that will be so good as well!.
Storing Mandrain Orange Loaf Cake ~ Vegan & Eggless
This Eggless Vegan Orange Cake stays good when refrigerated for 2 to 3 days. Warm it before serving and it will be such a delightful experience.
Wrap it with a parchment paper and freeze it as well for a month or so. Bring it to room temperature and serve warm.
We need a loaf tin, a mixing bowl to make the batter.
I used a 6 inch loaf tin for a good rise. You bake it in a square tin as well.
Fresh orange juice versus packaged juice
Fresh juice always tastes great over packaged ones. Its healthier, and flavourful too. Sp I always use fresh orange zest and freshly squeezed orange juice for this vegan orange loaf cake.
The final flavour you get when you use fresh juice can't be compared to the one using packaged juice. Anyway, during the season oranges are so easily available for us to use it.
Mandrain Orange Loaf Cake ~ Vegan & Eggless
- 2 cups All purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- Orange Zest
- 1/2 cup Brown Sugar
- 1/2 cup Castor Sugar
- 1/2 cup Mandarin Orange Juice fresh
- 1/2 cup Cooking Oil
- 3/4 cup Hot Water
- Extract the juice from the orange and keep it aside.
- In a bowl, add the castor sugar, brown sugar, orange juice, oil.
- Add the orange zest and beat well.
- Next add the flour, baking powder, baking soda, and combine gently.
- Add hot water and fold slowly
- Preheat the oven to 185C and line a loaf pan with parchment paper
- Pour the batter into the loaf tin and bake at 185C for 35 minutes.
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Here's another delicious Fat Free Egg free Chocolate Cake
If you are looking for a different recipe, try this Orange Peel Chutney!