Vegan Jaffa Orange Loaf Cake

 A soft and fluffy orange cake baked in a loaf tin and topped with dark chocolate for that jaffa cake finish.

VEGAN JAFFA ORANGE LOAF CAKE

If you loved my easy lemon drizzle cake, you will go crazy over this jaffa orange cake.

It's also super easy to make.

It's soft and fluffy, with the flavour of sunshine from the oranges.

Then there's the wonderful combination of orange and chocolate together that's so good in jaffa cakes.

WHY IS JAFFA ORANGE CAKE SO GOOD?

• It's super simple to make.
• It's quick to make.
• It's got a wonderful fresh orange flavour.
• The melted chocolate makes it taste even more amazing.
• It's light and fluffy with a soft crumb.
• You don't need any fancy or unusual ingredients.
• It's egg-free.
• It's dairy-free.
• It's vegan!

WHAT YOU NEED TO MAKE VEGAN JAFFA ORANGE CAKE?

This jaffa orange cake is super easy to make and you don't need any fancy equipment or ingredients. Here's your check list. The step-by-step photos and recipe are at the bottom of the post. 

EQUIPMENT

• 2 lb/900g loaf tin
• Tin liners or non-stick baking paper
• Mixing bowl
• Sieve - optional but it does make the cake lighter if you sieve your flour
• Jug - or bowl for the wet ingredients
• Spatula - or whisk to mix the batter
• Scales - or measuring cups
• Fine grater - for the orange peel
• Bowl - to melt the chocolate

INGREDIENTS

• Oat milk - or your regular milk
• Oranges
• Vegetable oil
• Plain flour - also known as all-purpose flour
• Caster sugar
• Baking flour
• Salt - just a pinch
• Dark chocolate
• Salt

DON'T YOU NEED AN EGG REPLACEMENT?

No, you don't need an egg replacer in this recipe.

No artificial eggs, flax eggs, chia seed eggs or banana.

Instead of egg or an egg replacer, the chemical reaction of the raising agent, baking powder and the acid from the orange juice gives this cake structure and the oil adds the fat and the moisture.

GETTING THAT CITRUSY ORANGE FLAVOUR

The flavour is all about fresh, juicy oranges.

Don't and I mean don't ever use an artificial orange flavour or essence.

It will just give you an artificial flavour that will leave an unpleasant taste.

You can't replicate the flavour of fresh oranges.

Most of the flavour in the orange peel which we also call zest.

For a good flavoured orange cake, use orange juice and the orange zest.

Just be careful when you are finely grating the orange not to grate the pith too as it can be bitter.

WHAT'S THE BEST CHOCOLATE TO COAT THIS CAKE WITH?

Dark chocolate works really well for this cake. The dark chocolate works so well with the orange.

You can use a bar of dark chocolate or dark chocolate chips.

Don't go higher than 70% dark chocolate as you don't get the flavour. It's too dry and bitter.

If you prefer milk chocolate, you could use dairy-free milk chocolate. 

I've not tried melting dairy-free milk chocolate, so you would have to experiment and see how it melts.

HOW TO MELT CHOCOLATE?

The traditional way to melt chocolate is in a bain-marie.

A bain-marie is a bowl sitting over simmering water (in a pan).

You must make sure the bowl sits above the water and doesn't touch the water, as if this happens, the chocolate will seize and you will have to start again.

So make sure the bowl is big enough to be caught on the rim of the pot and the water is low enough not to touch the bottom of the bowl.

You can also melt the chocolate in the microwave. 

Just zap it for 20 seconds, give it a stir then zap it for 10 seconds at a time, checking on it until it is melted. Do not overcook it.

HOW TO LINE A LOAF TIN

LOAF TIN LINERS

The easiest way to line a loaf tine is to use a loaf tin liner.

They are cut specifically to fit loaf tins and make baking a lot easier.

There's no faffing about measuring up your tin and trying to cut baking paper the right size.

They are worth every penny.

To hold the loaf liner in place I rub a little dairy-free spread around the inside of the loaf tin near the top, before popping the liner in. 

This holds the liner in place so it doesn't move while you are pouring the cake batter in.

LINING A LOAF TIN WITH BAKING PAPER

You can line a loaf tin the traditional way with non-stick baking paper or parchment.

After a few disasters with baking paper, I now use double-sided pre-cut baking parchment which is coated on both sides, so you can never use the wrong side and end up with cake stuck to the paper.

It's been a good buy.

Grease the loaf tin, then cut a piece of baking paper the length of the tin that's long enough to go up the side and no higher than2 cm higher than the tin. 

Place it inside the tin. and grease the base a little again.

Now cut a long strip the width of the base of the tin that will go along the base and up both the short sides, then place in the tin.

That's it done.

See, loaf liners are much, much easier.

HOW TO STORE JAFFA ORANGE CAKE

This orange cake is at its very best the day it's baked, but if it's stored carefully it will keep for 2-3 days.

You can store it:

• In foil
• In baking parchment in a cake tin
• In baking parchment in an airtight container

The airtight container is the best option in my opinion.

CAN YOU FREEZE JAFFA ORANGE CAKE?

Yes, you can freeze the jaffa orange cake. 

Freeze it before on the day it is baked before you pour the melted chocolate over it.

My advice is to freeze it in slices. Wrap them in freezer-friendly baking paper, then pop them in a freezer bag and store in the freezer.

It needs to be well wrapped so it doesn't get freezer burn.

Take a slice out of the freezer when you want it and defrost in the fridge.

MORE FRUITY VEGAN BAKES TO TRY

Here are a few more fruity flavoured vegan bakes for you to try.

1. Banana Custard Pudding Mug Cake - A quick and sumptuous banana pudding with a layer of custard. This mug cake is super simple to make.
2. Blackberry Crumble Mug Cake -  A quick and easy blackberry crumble for one, baked in the microwave.
3. Cherry Bakewell Cake - A twist on a bakewell tart, utterly delicious
4. Easy Vegan Lemon Drizzle Cake -  An easy vegan lemon drizzle cake baked in a loaf tin. It's light and fluffy with a wonderful lemon flavour.
5. Easy Vegan Lemon Muffins -  Light and fluffy vegan lemon muffins topped with lemon icing.
6. Fresh Blueberry Flapjacks - Scottish oaty snack bars studded with fresh blueberries, banana and seeds.
7. Fudgy Pineapple Chocolate Brownies - A simple recipe for luxurious fudgy chocolate brownies studded with chunks of golden pineapple.
8. Quick Blackberry Chocolate Cake - A super quick vegan chocolate cake filled with blackberries. Perfect for last minute guests or when you just want a quick but luxurious cake that doesn't require much effort.
9. Sweet Basil & Lemon Shortbread - An easy recipe for a light and crumbly Scottish shortbread flavoured with lemon and basil. 
10. Vegan Blueberry Ginger Muffins - Cupcake size blueberry muffins flavoured with ginger. This vegan treat is perfect for lunchboxes or an afternoon treat.
11. Vegan Strawberry Milkshake Muffins - Easy little vegan muffins with the flavour of strawberry milkshake.

also try - Vegan Coconut Cake,

Easy Vegan Chocolate Loaf Cake, Vegan Carrot Loaf Cake with Orange Icing  or Vegan Pineapple Upside Down Cake

To find all my loaf cakes and tips for making the best loaf cakes, go to my article Easy Vegan Loaf Cake Recipes.

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HOW TO MAKE VEGAN JAFFA ORANGE LOAF CAKE 

Scroll down for step-by-step photos followed by a full printable recipe. If you don't have a printer, hit print then save as a PDF. 

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STEP 1

Preheat the oven and line the loaf tin.

Measure the milk into a jug or bowl.

STEP 2

Add orange juice and zest to the milk and set aside.

Sieve plain flour into a mixing bowl.

STEP 3

Add sugar, baking powder and salt to the flour and mix together.

Add oil to the milk and orange juice mixture.

STEP 4

Pour the wet ingredients into the dry ingredients and fold in until just combined.

Do not over mix.

Pour the cake batter into the prepared loaf tin and bake until golden.

STEP 5

Once the cake is baked and golden, remove from the oven and leave to cool for 5-10 minutes in the tin.

Move to a baking rack to finish cooling.

Leave it in the loaf tin liner. It will catch the excess chocolate, so there is less mess.

Break your chocolate into a bowl.

STEP 6

Melt the chocolate in the microwave or in a bain-marie (see tips above).

Pour the chocolate over the cake, allow to cool, then slice.

Enjoy!

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baking

vegan

Yield: 8- 10 slices

Author: Jacqueline Meldrum

Vegan Jaffa Orange Loaf Cake

A soft and fluffy orange cake baked in a loaf tin and topped with dark chocolate for that jaffa cake finish.

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

Ingredients

• 250 ml / 1 cup oat milk
• zest from 3 large oranges
• juice from 1 large orange
• 100 ml / ½ cup vegetable oil
• 320g / 2 ¼ cups plain flour
• 200g / 1 cup caster sugar
• 1 tsp baking powder
• pinch of salt
• 100g dark chocolate

Instructions

1. Preheat the oven to 170 c / 150 c fan / 325 f / gas mark 3.
2. Line a 2 lb/ 900g loaf tin.
3. Measure the milk into a jug or bowl and add the orange juice and zest. Set aside.
4. Sieve the flour into a large mixing bowl.
5. Add the sugar, baking powder, and salt and mix well.
6. Add the oil to the milk mixture and stir, then pour the wet ingredients into the dry ingredients.
7. Fold in until just combined then pour the cake batter into your prepared loaf tin.
8. Bake for 1 hour until golden and a skewer inserted comes out clean.
9. Ovens vary so check at minutes.
10. Remove from the oven and leave to cool in the tin for 5-10 minutes before removing from the tin and cooling on a baking rack.
11. Leave in the lining as this will catch excess chocolate.
12. Once the cake is cool, melt the chocolate in the microwave or in a bain-marie.
13. Ease the cake liner from the sides of the cake but leave the cake in the liner to catch the drips.
14. Pour the chocolate over the cake, allowing it to drip down the sides.
15. Leave to cool, then slice.
16. Enjoy!

Notes:

Be careful not to over-mix the cake batter. If you do it will make the cake rubbery.

Put the cake into the oven as soon as you have mixed it.

This cake can be wrapped in foil or kept on an airtight container for 2-3 days.

You can freeze the orange cake. Freeze it before you pour over the chocolate, on the day you make it. It's a good idea to freeze it in slices, wrapped in freezer-friendly baking paper, then store the slices in a freezer bag.

Calories

298.25

Fat (grams)

11.50

Sat. Fat (grams)

2.43

Carbs (grams)

58.51

Fiber (grams)

2.84

Net carbs

55.66

Sugar (grams)

32.21

Protein (grams)

4.16

Sodium (milligrams)

66.72

Cholesterol (grams)

0.80

Created using The Recipes Generator