12 Delicious Orange Vegan Cake Recipes

Craving something sweet, citrusy, and completely plant-based? You’re in for a treat! Our roundup of 12 Delicious Orange Vegan Cake Recipes is here to brighten your baking routine with vibrant flavors and easy-to-follow instructions. Whether you’re a seasoned vegan baker or just exploring dairy-free desserts, these orange-infused cakes promise to delight your taste buds and impress at any gathering. Let’s dive into the zestful world of vegan baking!

Orange Vegan Sponge Cake

Zesty as a morning alarm clock, this Orange Vegan Sponge Cake is here to brighten your day without any dairy or eggs crashing the party. It’s fluffy, it’s citrusy, and it’s begging to be your next baking adventure.

Ingredients

• 1.5 cups of all-purpose flour (because we’re not reinventing the wheel here)
• 1 cup of sugar (for that sweet, sweet life)
• 1 tsp of baking soda (the magic lift)
• A pinch of salt (to keep things interesting)
• 1/3 cup of vegetable oil (the slick operator)
• 1 cup of orange juice (freshly squeezed, because we’re fancy)
• 1 tbsp of apple cider vinegar (for a little tangy twist)
• 1 tbsp of orange zest (because more is more)

Instructions

1. Preheat your oven to 350°F (175°C) – no guessing games here.
2. Grab a large bowl and whisk together the flour, sugar, baking soda, and salt like you’re mixing a potion.
3. In another bowl, combine the vegetable oil, orange juice, apple cider vinegar, and orange zest. Stir until it’s as smooth as your morning playlist.
4. Pour the wet ingredients into the dry ones and mix until just combined – overmixing is the enemy of fluffiness.
5. Pour the batter into a greased 9-inch round cake pan, smoothing the top with a spatula because we’re not savages.
6. Bake for 30-35 minutes, or until a toothpick comes out clean – patience is a virtue, especially in baking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely – unless you’re into warm cake crumbles, no judgment here.

Unbelievably light and bursting with orange flavor, this cake is a dream with a dollop of coconut whipped cream or just as is, because sometimes simplicity is the ultimate sophistication.

Vegan Orange Chocolate Cake

Unbelievably, this Vegan Orange Chocolate Cake is here to prove that decadence doesn’t need dairy or eggs to steal the show. Packed with zesty orange and rich chocolate, it’s a match made in dessert heaven that’ll have everyone begging for seconds.

Ingredients

• 2 cups of all-purpose flour (because we’re keeping it classic)
• 1 cup of sugar (for that sweet, sweet love)
• 1/2 cup of cocoa powder (the darker, the better)
• 1 tsp of baking soda (the magic riser)
• A pinch of salt (to balance the sweet)
• 1 cup of orange juice (freshly squeezed, if you’re feeling fancy)
• 1/2 cup of vegetable oil (a slick move for moisture)
• 2 tbsp of apple cider vinegar (for a little tangy surprise)
• 1 tbsp of vanilla extract (because vanilla is always a good idea)
• The zest of one orange (for that citrusy zing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. No one likes a sticky situation.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Think of it as a dry ingredient party.
3. Pour in the orange juice, vegetable oil, apple cider vinegar, and vanilla extract. Mix until just combined – overmixing is the enemy of fluffiness.
4. Fold in the orange zest gently, because we want those citrus notes to shine, not hide.
5. Pour the batter into the prepared pan and smooth the top. A little patience now means a pretty cake later.
6. Bake for 30-35 minutes, or until a toothpick comes out clean. Trust the toothpick – it’s the ultimate truth-teller.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Cooling is not just a suggestion; it’s a necessity.

Boom! You’ve just made a cake that’s moist, rich, and bursting with orange-chocolate harmony. Serve it with a dusting of powdered sugar or a dollop of coconut whipped cream for an extra touch of indulgence.

Gluten-Free Orange Vegan Cake

Today’s the day we ditch the gluten and the dairy but keep all the fun with this zesty, fluffy delight that’ll have everyone asking for seconds. Trust me, your taste buds won’t even notice what’s missing!

Ingredients

• 2 cups of gluten-free flour blend (because wheat who?)
• 1 cup of coconut sugar (for that sweet, sweet life)
• 1 tsp of baking soda (the magic riser)
• A pinch of salt (to keep things balanced)
• 1 cup of fresh orange juice (straight from the squeezer)
• 1/2 cup of coconut oil, melted (hello, moisture)
• 1 tbsp of apple cider vinegar (for a little tang)
• 1 tbsp of vanilla extract (because flavor is king)
• The zest of 1 orange (for that extra zing)

Instructions

1. Preheat your oven to 350°F and grease a 9-inch cake pan like it’s going out of style.
2. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking soda, and salt until they’re best friends.
3. Pour in the orange juice, melted coconut oil, apple cider vinegar, and vanilla extract. Mix until the batter is smoother than your morning playlist.
4. Fold in the orange zest with the enthusiasm of a kid in a candy store.
5. Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick comes out cleaner than your conscience after eating veggies.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, especially when cake is involved.

So light, so fluffy, and packed with citrusy sunshine, this cake is begging to be served with a dollop of coconut whipped cream and a side of ‘how did you make this without gluten or dairy?’

Orange and Almond Vegan Cake

So, you’ve decided to bake your way into the hearts of vegans and dessert lovers alike with this Orange and Almond Vegan Cake? Bold move, my friend, and one that’s about to pay off in spades (or slices, rather).

Ingredients

• 2 cups of all-purpose flour (because even vegan cakes need a solid foundation)
• 1 cup of sugar (for that sweet, sweet happiness)
• A splash of almond milk (the vegan baker’s best friend)
• 1/2 cup of vegetable oil (to keep things moist and dreamy)
• The zest and juice of 2 oranges (for that zingy, fresh vibe)
• 1 tsp of vanilla extract (because vanilla makes everything better)
• A couple of tbsp of sliced almonds (for crunch and that Insta-worthy finish)
• 1 tsp of baking soda (the magic that makes it rise)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. Tip: Use a piece of parchment paper at the bottom to ensure your cake doesn’t stick.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Tip: Sifting the flour can make your cake lighter and fluffier.
3. Add the almond milk, vegetable oil, orange zest, orange juice, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so keep it gentle.
4. Pour the batter into the prepared cake pan and sprinkle the sliced almonds on top.
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 25 minutes to avoid overbaking.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Now, this cake is a dream with its moist crumb, bright orange flavor, and the delightful crunch of almonds. Serve it with a dollop of coconut whipped cream or a drizzle of dark chocolate for an extra decadent touch.

Vegan Orange Poppy Seed Cake

So, you’ve decided to bake a cake that’s not only going to make your taste buds dance but also keep it vegan? Bold move, my friend, and I’m here for it. This Vegan Orange Poppy Seed Cake is like a sunrise in your mouth—bright, uplifting, and impossible to resist.

Ingredients

• 2 cups of all-purpose flour (because we’re keeping it classic)
• 1 cup of sugar (for that sweet, sweet happiness)
• A splash of vanilla extract (the secret whisper of flavor)
• 1 tbsp of poppy seeds (tiny but mighty)
• The zest of 2 oranges (for that zing)
• 1 cup of almond milk (or any plant-based milk you’re vibing with)
• 1/2 cup of vegetable oil (the unassuming hero)
• 1 tbsp of apple cider vinegar (for a little science experiment in your bowl)
• 1 tsp of baking soda (the lift-off agent)
• A pinch of salt (to balance the sweet)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. No one likes a sticky situation.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking soda, and salt. This is where the magic starts.
3. In another bowl, mix the almond milk, vegetable oil, vanilla extract, apple cider vinegar, and orange zest. Tip: The vinegar will react with the baking soda, so don’t skip it!
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffiness.
5. Pour the batter into the prepared cake pan and smooth the top. A little jiggle to level it out is totally acceptable.
6. Bake for 30-35 minutes, or until a toothpick comes out clean. Tip: Ovens can be sneaky, so start checking at 25 minutes.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is key here.

Now, let’s talk about this cake. It’s moist, bursting with citrusy sunshine, and those poppy seeds add a delightful crunch. Serve it with a dollop of coconut whipped cream or just grab a fork and dive in—no judgment here.

Orange Coconut Vegan Cake

Brace yourselves, dessert lovers, because this Orange Coconut Vegan Cake is about to rock your world with its zesty, tropical vibes and guilt-free goodness. Perfect for when you’re craving something sweet but still want to keep it plant-based and fabulous.

Ingredients

• 2 cups of all-purpose flour (because even vegan cakes need structure)
• 1 cup of sugar (for that sweet, sweet happiness)
• 1 tsp of baking soda (the magic lift)
• 1/2 tsp of salt (to balance the sweetness)
• 1 cup of orange juice (freshly squeezed for maximum zing)
• 1/2 cup of coconut oil, melted (for that tropical richness)
• 1 tbsp of apple cider vinegar (the secret to fluffiness)
• 1 tbsp of orange zest (because we’re extra like that)
• 1/2 cup of shredded coconut (for texture and bragging rights)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. No one likes a sticky situation.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. This is where the magic starts.
3. Add the orange juice, melted coconut oil, apple cider vinegar, and orange zest to the dry ingredients. Mix until just combined—overmixing is the enemy of fluffy cakes.
4. Fold in the shredded coconut gently, because we’re not making coconut bread here.
5. Pour the batter into the prepared pan and smooth the top. A little unevenness adds character, but we’re not savages.
6. Bake for 30-35 minutes, or until a toothpick comes out clean. Patience is a virtue, especially in baking.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. It needs a breather before the spotlight.

Kick back and marvel at your creation—a moist, fluffy cake bursting with orange flavor and speckled with coconut. Serve it with a dollop of coconut whipped cream or just eat it straight from the pan; we won’t judge.

Vegan Orange Carrot Cake

Every now and then, a cake comes along that shakes up your dessert game, and this Vegan Orange Carrot Cake is here to do just that—with a zesty twist and zero guilt!

Ingredients

• 2 cups of all-purpose flour (because we’re keeping it classic)
• 1 cup of sugar (for that sweet, sweet love)
• 1 tsp of baking soda (the magic riser)
• 1/2 tsp of salt (to balance the sweet)
• 1 tsp of cinnamon (for a little spice in your life)
• 1/2 cup of vegetable oil (the moist maker)
• 1 cup of orange juice (freshly squeezed, if you’re feeling fancy)
• 1 tbsp of orange zest (for that punchy flavor)
• 2 cups of grated carrots (the star of the show)
• 1 tsp of vanilla extract (because vanilla makes everything better)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. No one likes a sticky situation.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon. Tip: Sifting the flour can prevent lumps, but let’s be real, who has time for that?
3. Add the vegetable oil, orange juice, orange zest, and vanilla extract to the dry ingredients. Mix until just combined. Overmixing is the enemy of fluffy cakes!
4. Fold in the grated carrots gently. Think of it as tucking them into bed.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula. A little unevenness adds character.
6. Bake for 35-40 minutes, or until a toothpick comes out clean. Tip: Ovens can be drama queens, so keep an eye on it after 30 minutes.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Patience is a virtue, especially with cake.

Fluffy, moist, and bursting with citrusy-carrot goodness, this cake is a showstopper. Serve it with a dollop of coconut whipped cream for an extra indulgent touch, or enjoy it as is—because it’s that good.

Orange and Cranberry Vegan Cake

Now, who said vegan cakes can’t be bursting with flavor and fun? This Orange and Cranberry Vegan Cake is here to prove the naysayers wrong, with its zesty orange kick and the tart little surprises of cranberry in every bite. Perfect for when you’re feeling fancy but don’t want to fuss too much in the kitchen.

Ingredients

• 2 cups of all-purpose flour (because even vegan cakes need a good base)
• 1 cup of sugar (for that sweet, sweet happiness)
• 1 tsp of baking soda (the magic lift)
• A pinch of salt (to balance the sweetness)
• 1 cup of orange juice (freshly squeezed, if you’re feeling extra)
• 1/3 cup of vegetable oil (the unassuming hero)
• 1 tbsp of apple cider vinegar (for a little tang and rise)
• 1 tsp of vanilla extract (because vanilla makes everything better)
• 1 cup of dried cranberries (for those tart little bursts)
• Zest of 1 orange (for that extra zing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. No one likes a cake that sticks.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Keep it light and airy.
3. Make a well in the center of your dry ingredients and pour in the orange juice, vegetable oil, apple cider vinegar, and vanilla extract. Mix until just combined—overmixing is the enemy of fluffy cakes.
4. Gently fold in the dried cranberries and orange zest. Distribute them evenly unless you’re into surprise bites.
5. Pour the batter into your prepared pan and smooth the top. A little unevenness adds character, but we’re not making a mountain.
6. Bake for 30-35 minutes, or until a toothpick comes out clean. If it’s gooey, give it a few more minutes—patience is a virtue.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. It needs to breathe, just like us after a good laugh.

Delightfully moist with a citrusy punch and the occasional tart cranberry, this cake is a conversation starter. Serve it with a dollop of coconut whipped cream or just as is—because sometimes, simplicity is the ultimate sophistication.

Vegan Orange Muffins

Buckle up, buttercups, because these Vegan Orange Muffins are about to take your taste buds on a joyride they won’t forget! Perfect for those mornings when you’re craving something sweet but still want to keep it light and plant-based.

Ingredients

• 2 cups of all-purpose flour (because even muffins need a good foundation)
• 3/4 cup of sugar (for that sweet, sweet happiness)
• 1 tbsp of baking powder (the magic lift)
• A pinch of salt (to keep things interesting)
• 1 cup of orange juice (freshly squeezed is the MVP here)
• 1/3 cup of coconut oil, melted (for that moist, dreamy texture)
• 1 tsp of vanilla extract (a splash of love)
• The zest of one orange (for that zing!)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. No one likes a sticky situation.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This is where the party starts.
3. In another bowl, mix the orange juice, melted coconut oil, vanilla extract, and orange zest. Pro tip: zest the orange before juicing it to save time and sanity.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing is the enemy of fluffy muffins!
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. They need room to rise and shine.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Golden tops are your goal here.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Patience is key—they’re worth the wait.

Fluffy, fragrant, and bursting with citrusy goodness, these muffins are a morning game-changer. Serve them warm with a dollop of vegan butter or enjoy them as is—because sometimes, simplicity is the ultimate sophistication.

Orange and Pistachio Vegan Cake

Delightfully zesty and nutty, this cake is like a sunny day in your mouth—minus the sunscreen aftertaste. Perfect for when you want to impress your vegan friends or just treat yourself to something sweet without the guilt.

Ingredients

• 2 cups of all-purpose flour (because even cakes need a good foundation)
• 1 cup of sugar (for that sweet, sweet love)
• 1/2 cup of olive oil (a slick move for moisture)
• 1 cup of freshly squeezed orange juice (straight from the orange, no cheating)
• The zest of 2 oranges (for that extra zing)
• 1/2 cup of crushed pistachios (because crunch is a texture we stan)
• 1 tbsp of apple cider vinegar (the secret tang agent)
• 1 tsp of baking soda (the lift-off crew)
• A pinch of salt (to balance the sweet drama)

Instructions

1. Preheat your oven to 350°F—no rushing, it needs to be just right.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt like you’re mixing a potion.
3. Add the olive oil, orange juice, orange zest, and apple cider vinegar to the dry ingredients. Stir until just combined—overmixing is the enemy of fluff.
4. Fold in the crushed pistachios gently, as if you’re tucking them into bed.
5. Pour the batter into a greased 9-inch cake pan, smoothing the top with a spatula for that Instagram-worthy finish.
6. Bake for 30-35 minutes, or until a toothpick comes out clean. No peeking too early, or you’ll let the heat escape!
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Patience is key here—unless you enjoy crumbly disasters.

Rich in flavor with a moist crumb and a delightful crunch from the pistachios, this cake is a showstopper. Serve it with a dollop of coconut whipped cream or just eat it straight from the pan—we won’t judge.

Vegan Orange Cheesecake

Craving something sweet, tangy, and utterly guilt-free? This Vegan Orange Cheesecake is here to dazzle your taste buds without any dairy drama. It’s like sunshine on a plate, with a creamy texture that’ll make you do a double take.

Ingredients

• 2 cups of raw cashews (soaked overnight, because patience is a virtue)
• 1/2 cup of coconut oil (the magic that makes it creamy)
• 1/2 cup of maple syrup (for that sweet, sweet love)
• A splash of vanilla extract (because vanilla makes everything better)
• Zest and juice of 2 oranges (for that zesty kick)
• A pinch of salt (to balance the sweetness, like a good friend)
• 1 1/2 cups of graham cracker crumbs (for the crust that’ll hold your dreams)
• 1/4 cup of melted coconut oil (to bind the crust together)

Instructions

1. First, drain those cashews you’ve been soaking and toss them into a blender.
2. Add the coconut oil, maple syrup, vanilla extract, orange zest, orange juice, and that pinch of salt. Blend until smoother than your morning latte.
3. Press the graham cracker crumbs and melted coconut oil into a springform pan like you’re packing snow for the perfect snowball. Freeze for 10 minutes to set.
4. Pour the creamy filling over the crust and smooth the top with a spatula. Pretend you’re an artist, and this is your masterpiece.
5. Chill in the freezer for at least 4 hours, or until it’s firm enough to slice without a heartbreak.
6. Tip: For easier slicing, run your knife under hot water before cutting. It’s like a warm hug for your cheesecake.
7. Tip: Garnish with extra orange zest or slices for a pop of color and flavor. It’s the cheesecake equivalent of putting on lipstick.
8. Tip: Let it sit at room temperature for 10 minutes before serving. It’s like waking up gently, instead of with an alarm.

Zesty, creamy, and with a crust that crumbles just right, this cheesecake is a celebration in every bite. Serve it with a side of ‘I can’t believe it’s vegan’ looks from your friends, or enjoy it solo with zero shame.

Orange and Blueberry Vegan Cake

Unbelievably, this Orange and Blueberry Vegan Cake is here to prove that vegan desserts can be just as decadent and delicious as their dairy-filled counterparts. Packed with zesty orange and bursting blueberries, it’s a sunny slice of happiness that’ll have everyone asking for seconds.

Ingredients

• 2 cups of all-purpose flour (because we’re keeping it classic)
• 1 cup of sugar (for that sweet, sweet love)
• 1 tsp of baking soda (the magic riser)
• A pinch of salt (to balance the sweetness)
• 1 cup of orange juice (freshly squeezed, if you’re feeling fancy)
• 1/3 cup of vegetable oil (the unassuming hero)
• 1 tbsp of apple cider vinegar (for a little tang)
• 1 tsp of vanilla extract (because vanilla makes everything better)
• 1 cup of blueberries (the star of the show)
• Zest of 1 orange (for that extra zing)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan. Tip: Use a piece of parchment paper at the bottom to prevent sticking.
2. In a large bowl, whisk together the flour, sugar, baking soda, and salt. Tip: Sifting the flour can make your cake lighter.
3. Make a well in the center and add the orange juice, vegetable oil, apple cider vinegar, and vanilla extract. Stir until just combined.
4. Gently fold in the blueberries and orange zest. Tip: Toss the blueberries in a little flour to prevent them from sinking.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Fluffy, moist, and bursting with flavor, this cake is a dream. Serve it with a dollop of coconut whipped cream or enjoy it as is for a guilt-free treat that’s anything but boring.

Conclusion

Fantastic! These 12 orange vegan cake recipes offer a delightful mix of flavors and textures to satisfy any sweet tooth. Whether you’re a seasoned baker or new to vegan treats, there’s something here for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!