Plant- Based Orange Cake

We eat a lot of oranges and I was looking for new recipes that I could try out. On one of the numerous vegan webpages (there are hardly any plant- based sites) I found a mouth watering looking slice of orange cake. I decided to turn it into a plant- based version and give it a try.

Nothing easier than that- swapped the refined sugar for date paste, the oil for apple sauce and added a little extra taste with fresh orange zest. I would have loved to add a bit of Cointreau (orange liquor), but could’t find any. If you happen to have it at home, I bet it’s going to taste amazing.

Cake turned out to be a big hit- especially, once I topped the cake with vanilla coconut ice cream!




Make sure you bake the cake long enough so the inside is well baked- leave the cake in the oven for at least 35 minutes.


Plant- Based Orange Cake
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Dry ingredients
  1. 1 1/2 cups whole wheat pastry flour
  2. 1/2 tsp salt
  3. 1 tsp baking soda
Wet ingredients
  1. Zest from 1 organic lemon
  2. Juice from two juicy oranges (about 2 cups OJ, optional: sub 1 tbsp OJ with 1 tbsp Cointreau)
  3. 1 cup date paste
  4. 1/3 cup apple sauce
  5. 1 tbsp apple cider vinegar
  6. 1 tsp pure vanilla extract
  1. Combine the dry ingredients in a small bowl.
  2. Combine the wet ingredients in a large bowl.
  3. Stir the dry ingredients into the wet mixture and mix well.
  4. Transfer the batter to a round cake pan, lined with parchment paper.
  5. Bake at 350F (170C) for about 35-40 minutes. Insert a toothpick into the center and check wether it comes out clean.
  6. Let the cake cool off on a rack.
  7. Serve with orange slices and a dollop of coconut vanilla whipped cream.

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