All recipes are deliciously vegan

Facebook iconTwitterYoutubeInstagram

Orange Drizzle Cake

kid friendly
cheap as chickpeas
1 spoon difficulty rating


Serves: 10-12

Orange Drizzle Cake

This is a such a deliciously moist, zingy, citrusy, cake-tastic creation... perfect for parties, afternoon tea or well, actually anytime! 



  • 400g/2½ cups self-raising flour
  • 2 tsp baking powder 
  • Pinch salt 
  • 150g/¾ cup golden caster sugar
  • 100g/½ cup soft brown sugar (or just use 100g extra golden caster sugar)
  • 400ml/1⅔ cups soya milk
  • 150ml/⅔ cup rapeseed oil
  • 1 tsp vanilla extract or paste
  • Zest of 2 oranges, grated then finely chopped

Butter Icing 

  • 100g vegan spread/3½ oz (our favourite is Naturli)
  • 500g icing sugar/4½ cups, sieved 
  • 40ml/3 tbsp soya milk
  • Zest of 2 oranges, grated then finely chopped
  • 1 tsp vanilla extract or paste


  • 2 tbsp orange juice
  • 3 tbsp golden caster sugar 



  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  2. Line 2 x 8cm or 9cm cake tins with baking parchment. 
  3. In a large mixing bowl, combine the dry ingredients including the flour, baking powder, sugar, salt. 
  4. In a large jug, combine the wet ingredients including the soya milk, rapeseed oil, vanilla extract and orange zest. 
  5. Pour the wet ingredients into the dry and gently mix until fully combined. Do not over-stir. 
  6. Divide the mixture equally into the two cake tins then tap them on the work surface before putting them into the oven for 20 minutes. This is a tip from Ms Cupcake to stop the raising agents working too quickly. 
  7. Test the cakes are cooked with a skewer, knife or tooth pick to see if they come out clean. Set the cakes aside to cool. 


  1. Put all the ingredients into a large mixing bowl and combine using an electric hand whisk. Set aside. 


  1. Mix the ingredients together in a jug. 
  2. Using a tooth pick, prick each cake all over but try not to go all the way through the bottom of the cake or the drizzle will spill out. 
  3. Pour the drizzle evenly over each cake. 


  1. Place one of the cakes onto a large plate (flat side down) and then cut a fine layer off the top of the cake to create a flatter surface for the icing. 
  2. Evenly spread half the butter icing onto this half of the cake. Place the other half of the cake on top then ice the top of the cake with the remaining icing. 
  3. Option to sprinkle extra orange zest over the top. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Black Pepper Tofu
A lovely warming dish with just the right amount of heat.See recipe »
Mediterranean Omelette
Light, summery and quick! Perfect for an easy lunch or dinner when you're short on time. You can also use...See recipe »
Easy Raw Romesco Salsa
Romesco is a traditional Catalonian, nutty, tomato-based sauce. Enjoy with salads, courgette noodles, pitta, roasted or raw veg and anything...See recipe »
Quick Pea & Mint Hummus
Add a colourful, summery twist to your regular hummus :)See recipe »
 Watermelon, 'Feta' & Seed Salad
This salad is exploding with summer goodness and makes the perfect accompaniment to any barbecue or picnic!See recipe »
Salmorejo Chilled Soup
A delicious traditional chilled Spanish soup.See recipe »
Miso Aubergine Steaks
These aubergine steaks are juice and delicious! Enjoy with an abundance of salads, potato wedges or rice or anything else...See recipe »
Cauliflower Tabbouleh with Lemon & Olive Oil Dressing
The recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which...See recipe »
Bang-Bang Broccoli
Inspired by a Chinese favourite we love our sticky yet crunchy Bang-Bang Broccoli recipe. You can make it in minutes...See recipe »
American Style Pancakes
This is a must on a lazy weekend morning with endless possibilities for toppings. Light and fluffy on the inside...See recipe »
Vegan Mega Burger
This burger is a beast and everyone goes mad for it... we think you can see why!See recipe »
Sweet Potato & Coconut Dhal
This is one of our new favourite recipes! Fragrant Sri Lankan spice blend with creamy coconut, sweet pototo and lentils...See recipe »
Mini Egg Cookie Traybake
This is the ultimate Easter treat for kids and adults alike! If you fancy changing it up then swap the...See recipe »
Strawberry Fraisier
Un petit peu de saveur d’été! A truly French summer dessert: a fresh, fruity and sunny gateau :)See recipe »
Apple Tarte Tatin
Voila! A truly French dessert centred upon luscious apples with lashings of caramel.See recipe »