ORANGE LOAF CAKE WITH ORANGE GLAZE

A light and fluffy orange cake made with sweet oranges from the Algarve. The optional glaze adds an extra touch of sweetness and shine.

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Sliced orange loaf cake with glossy orange glaze, garnished with fresh orange and thyme, with oranges in the background.

A light and fluffy orange cake made with sweet oranges from the Algarve. The optional glaze adds an extra touch of sweetness and shine.

Hello, dear readers. Rita here. I’m writing this recipe from the other side of the world (Atlanta, to be exact) making the most of the early morning hours when jet lag won’t let me sleep. This cake was already finished, photographed and filmed before I left Portugal, and our excitement to share it with the world is such that we simply couldn’t wait for my return.

Sometimes, creativity and the ambition to write unique new recipes can lead to a certain kind of paralysis. But since relaunching the blog, André and I made a pact not to try and reinvent the wheel. The wheel already exists, and it’s exactly what our readers need and celebrate the most: simple, everyday recipes, with no unnecessary fuss.

This Orange Cake is the first of those recipes: a formula so simple it always works, with very little room for error. The star ingredient is, of course, the oranges from our region, known for being so sweet, juicy, and bursting with aroma. The result is a soft, light, fragrant cake, perfect alongside an afternoon coffee or to sweeten up a weekend breakfast.

The orange glaze is optional. It gives the cake a pretty, glossy finish, but also makes it considerably sweeter. If you prefer a more balanced, natural flavor, you can skip it entirely. You won’t lose any of the cake’s charm!

Measured ingredients for the orange cake: flour, sugar, orange juice and zest, oil and soy milk arranged on a light surface.

Hands whisking orange cake batter in a white bowl, surrounded by oranges and kitchen utensils.

Creamy orange cake batter in a white bowl, ready to be poured into the pan.

Loaf pan lined with parchment paper filled with orange cake batter, scored down the center with an oil-coated knife.

Freshly baked orange cake still in the pan on a cooling rack, with glaze ingredients on the side.

Close-up of the golden, cracked crust of the freshly baked orange cake.

Freshly baked orange loaf next to a bowl of orange glaze, ready to be drizzled.

Orange cake with glaze dripping down the sides, topped with orange slices and fresh thyme on a white serving platter.

Top view of sliced orange cake with glossy glaze and fresh oranges around.

Sliced orange loaf cake with glaze, topped with orange and thyme, showing its golden fluffy texture.

Hands holding a slice of soft orange cake, with blurred background of oranges and the whole loaf.

Orange Loaf Cake with Orange Glaze

Cake

2 ½ cups (340 g) flour
2 tsp baking powder
1 tsp baking soda
1 pinch fine Himalayan salt
½ cup (120 ml) soy milk
1 cup (250 ml) freshly squeezed orange juice
1 tsp apple cider vinegar
¾ cup (170 g) sugar
⅓ cup (80 ml) sunflower oil
Zest of 2 oranges

Glaze

Zest of 1 orange
1 cup (140 g) powdered sugar
2–3 tbsp freshly squeezed orange juice

Decoration

Thinly sliced orange
Fresh thyme

Instructions

Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.

Preheat the oven to 180 °C / 350 °F and line a medium loaf pan with parchment paper or grease it with some vegan butter and sprinkle a bit of flour.
In a large bowl, mix the flour, baking powder, baking soda, and salt.
In another bowl, whisk together the soy milk, orange juice, vinegar, sugar, oil, and orange zest.
Pour the wet ingredients into the dry ones and mix just until smooth.
Pour the batter into the prepared pan. Lightly dip a knife into some olive oil, making sure the blade is fully coated. Then, run the knife along the top of the batter, from one end to the other, creating a shallow line down the center. This little trick helps the cake split naturally in the middle and rise evenly as it bakes.
Place in the oven and bake for 45–50 minutes, or until golden and set in the center and a toothpick pricked in the center comes out clean.
Let cool for a few minutes before removing from the pan.
For the glaze, add the orange juice one tablespoon at a time to a small bowl with the powdered sugar and mix, adding more juice to adjust consistency as needed. Once the glaze as a thick, pourable consistency, mix in the orange glaze.
Drizzle over the cooled cake and let set until glossy.
Decorate with thin orange slices and a sprinkle of fresh thyme leaves (optional).