Vegan Chocolate Orange Loaf Cake (Moist & Zesty) – Easy, Bakery-Style Treat

This loaf cake gives you the best of both worlds: deep, cocoa-rich flavor and bright, sunny orange. It’s soft, moist, and slices beautifully, with a tender crumb that feels bakery-quality. No fancy equipment or rare ingredients—just pantry basics and fresh citrus.

It’s perfect for weekend baking, gifting, or pairing with a cup of coffee. And yes, it’s completely vegan without tasting “alternative.”

What Makes This Special

This cake stands out because it balances richness and freshness. The chocolate brings comfort and depth, while orange zest and juice keep it lively and fragrant.

A touch of espresso powder amplifies the chocolate without making the cake taste like coffee.

It’s also a one-bowl, no-fuss bake. You’ll use oil instead of butter for that reliably moist texture, and a simple orange glaze takes it over the top. The result is a loaf that feels celebratory yet easy enough for any day of the week.

What You’ll Need

• All-purpose flour – For structure and a tender crumb.
• Unsweetened cocoa powder – Natural or Dutch-process both work; Dutch will give a darker color.
• Granulated sugar – Balances the cocoa and citrus.

  You can swap part for light brown sugar for extra moisture.

• Baking powder – Primary leavener for lift.
• Baking soda – Reacts with acid from orange juice and vinegar for extra rise.
• Fine sea salt – Enhances flavor.
• Fresh orange zest – The main source of orange aroma; use a microplane.
• Fresh orange juice – Adds brightness and moisture.
• Plant milk – Oat, almond, or soy; unsweetened is best.
• Neutral oil – Such as sunflower, canola, or light olive oil.
• Vanilla extract – Builds round flavor.
• Apple cider vinegar – Helps activate the baking soda.
• Espresso powder (optional) – Deepens the chocolate flavor.
• Vegan chocolate chips or chunks (optional) – For pockets of melty chocolate.

For the Orange Glaze:

• Powdered sugar
• Fresh orange juice
• Orange zest
• Pinch of salt

Step-by-Step Instructions

1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly oil the sides.
2. Mix the dry ingredients: In a large bowl, whisk 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 cup sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.

   If using, whisk in 1 teaspoon espresso powder.

3. Add zest: Finely zest 1–2 oranges to get about 1–1.5 tablespoons. Rub the zest into the sugar mixture with your fingertips to release the oils. This boosts the orange aroma.
4. Combine wet ingredients: In a measuring jug, whisk 1/2 cup orange juice, 1/2 cup plant milk, 1/2 cup neutral oil, 1 1/2 teaspoons vanilla, and 1 teaspoon apple cider vinegar.
5. Bring it together: Pour the wet ingredients into the dry.

   Stir with a spatula until just combined. The batter should be thick but pourable. If adding chocolate chips, fold in 1/2 cup now.

6. Fill the pan: Scrape the batter into the prepared pan and smooth the top.

   Tap the pan once on the counter to release air pockets.

7. Bake: Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top is browning too quickly, tent loosely with foil at the 40-minute mark.
8. Cool: Let the loaf cool in the pan for 10–15 minutes, then lift it out and transfer to a wire rack. Cool completely before glazing to prevent the glaze from melting off.
9. Make the glaze: Whisk 3/4 cup powdered sugar with 1–2 tablespoons orange juice, a pinch of salt, and a bit of zest until smooth and pourable.

   Adjust with more juice or sugar to reach your preferred thickness.

10. Glaze and finish: Drizzle over the cooled loaf. Let it set for 15 minutes before slicing into thick, tender slices.

Storage Instructions

• Room temperature: Store in an airtight container for up to 3 days. The loaf stays moist, and the orange flavor deepens.
• Refrigerator: Keeps up to 5–6 days.

  Bring to room temp or warm briefly before serving for best texture.

• Freezer: Slice, wrap individually, and freeze for up to 2 months. Thaw at room temperature or microwave 15–20 seconds.
• Glaze note: If freezing, glaze after thawing for the freshest look.

Benefits of This Recipe

• Naturally dairy- and egg-free: Great for vegans and anyone with dairy or egg allergies.
• One-bowl method: Minimal cleanup and easy for beginner bakers.
• Moist, tender crumb: Oil, orange juice, and plant milk keep it soft without being dense.
• Balanced flavor: Chocolate richness meets citrus brightness for a cake that isn’t overly sweet.
• Customizable: Works with different plant milks, extra add-ins, and various glazes.

Pitfalls to Watch Out For

• Overmixing the batter: This can lead to a tougher crumb. Mix until just combined and no dry streaks remain.
• Using too much orange juice: Extra liquid can make the loaf gummy.

  Stick to the measured amounts.

• Skipping the zest: The zest delivers most of the orange aroma. Don’t rely on juice alone.
• Cutting too soon: Slicing while warm can make the loaf crumble. Let it cool fully for clean cuts.
• Wrong pan size: A smaller pan can cause overflow; a larger one may lead to a flatter loaf.

  Aim for a standard 9×5-inch pan.

Variations You Can Try

• Double Chocolate: Stir in 3/4 cup vegan chocolate chips and top with a few extra before baking.
• Orange Almond: Replace 1/4 cup flour with almond flour and add 1/2 teaspoon almond extract for a nutty twist.
• Spiced Chocolate Orange: Add 1/2 teaspoon cinnamon and a pinch of cardamom for warmth.
• Dark Chocolate Ganache: Skip the glaze and pour over a simple ganache made with melted vegan chocolate and a splash of warmed plant milk.
• Gluten-Free: Use a 1:1 gluten-free baking blend with xanthan gum. Check doneness and expect a slightly different crumb.
• Blood Orange: When in season, use blood orange zest and juice for a gorgeous pink glaze and a deeper citrus note.

FAQ

Can I make this without refined sugar?

Yes. Use coconut sugar or a fine organic cane sugar.

Note that coconut sugar will make the loaf slightly darker and less sweet. Avoid liquid sweeteners here, as they can throw off the moisture balance.

What plant milk works best?

Unsweetened soy or oat milk gives a creamy texture and reliable results. Almond milk also works well.

Avoid canned coconut milk, which can be too rich and heavy.

Do I need espresso powder?

No, but it’s a flavor booster. A small amount enhances chocolate without tasting like coffee. If you don’t have it, the cake will still be delicious.

How do I know when it’s done?

Look for a domed top and edges pulling slightly from the pan.

A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Start checking at 45 minutes, as ovens vary.

Can I bake this as cupcakes or a round cake?

Yes. For cupcakes, bake at 350°F for 18–22 minutes.

For an 8-inch round, bake 28–34 minutes. Always use the toothpick test to confirm doneness.

How do I boost the orange flavor even more?

Increase zest to 2 tablespoons and add 1/2 teaspoon pure orange extract to the batter. You can also brush the warm loaf with a quick orange syrup before glazing.

Can I reduce the oil?

You can replace up to 1/4 of the oil with unsweetened applesauce.

The texture will be slightly less tender, but still good. Avoid cutting the oil more than that to prevent dryness.

What if I don’t have apple cider vinegar?

Use white vinegar or lemon juice in the same amount. You need a mild acid to react with the baking soda for a light, fluffy crumb.

Why did my loaf sink in the middle?

Common causes include underbaking, old leaveners, or opening the oven door too early.

Make sure your baking powder and soda are fresh and bake until fully set in the center.

Final Thoughts

This Vegan Chocolate Orange Loaf Cake is the kind of simple bake that feels special every time. It’s fragrant, moist, and full of personality, with a bright citrus lift that keeps you coming back for another slice. Keep the ingredients on hand, and you’ll have a reliable treat for brunch, birthdays, or cozy afternoons.

Once you try it, it’s bound to become a go-to recipe in your rotation.