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  • Quick and moist vegan orange cake with blood orange slices on a pale board
  • Orange cake with blood orange and pomegranate on pale board, plated
  • Frosted loaf cake with blood orange slices and pomegranate, from above
  • Cut orange cake showing fluffy crumb under frosting, close-up
  • Orange cake with blood orange bloom and pomegranate, cut face head-on
  • Orange cake with a slice on plate and spoon from above, arranged
  • Moist orange cake with frosting and blood orange on board, close-up

7 FEBRUARY 2019

Quick and moist orange cake

By Verena Frei

This post is also available in: deutsch

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Last updated 5 July 2026

Prep
10 min
Cook
30 min
Total
40 min
Servings
1 loaf cake (about 12 slices)

Hello lovelies, today I have a new recipe for you for a quick and moist orange cake . The orange cake is made super fast, only needs a few ingredients and is especially delicious. Like every winter, I'm totally into oranges. I rarely have any real cravings, but each winter a strong orange craving kicks in. In addition to freshly squeezed orange juice, I also enjoy everything else with oranges. I love blood oranges especially I can always hardly wait until they are available again.

The orange cake contains both the juice and the orange peel and you can also soak it with orange juice after baking, then it becomes very intense in taste and very moist. But because of the yoghurt, which is in the dough, the cake is already so juicy and moist.

Orange cake with blood orange and pomegranate on pale board, plated

recipe

Frosted loaf cake with blood orange slices and pomegranate, from aboveCut orange cake showing fluffy crumb under frosting, close-up

We love this kind of cakes and the kids prefer them over heavy cakes with cream. As a topping I made a delicious cashew frosting, the recipe you can find here. You can also make a simple frosting with orange juice and confectionary sugar or serve the cake without. For sweetening you can use other sugar as well, if you use coconut blossom or brown sugar, the cake will just turn out a bit darker. I like to use the birch sugar (xylitol) for such cakes, because you can hardly taste a difference.

Orange cake with blood orange bloom and pomegranate, cut face head-on

Of course, the cake also works with lemons, I already made this too and it turned out delicious. This is really a cake that you can eat every day, already  for breakfast, I mean it's with yoghurt right? Nicely decorated with fresh blood orange / orange slices, the simple and quick cake turns into an eye-catcher on every coffee table.

Orange cake with a slice on plate and spoon from above, arranged

Moist orange cake with frosting and blood orange on board, close-up

Try the recipe, you probably have all the ingredients at home anyway and you really need a maximum of 10 minutes to prepare it and just 30 minutes more of patience until you can enjoy it it on your table.

If you love citrus baking as much as I do, stay with the bright, zesty cakes: you have to try my lemon elderflower cake with strawberries – it tastes just like spring. For even more yoghurt moistness my red currant yogurt bundt cake is a dream, and if you still have orange cravings after this cake, bake my crispy orange-carrot waffles. I would be so happy if you bake this quick orange cake – leave me a comment and let me know how it turned out.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: the yoghurt keeps this cake moist all on its own – for extra flavour I prick it while still hot and soak it with fresh orange juice. Covered, it keeps for 3–4 days at room temperature, and it freezes well in slices for up to 3 months. Any sweetener works in place of the xylitol (with coconut blossom or brown sugar it turns out darker), and with lemon juice and zest it becomes a lemon cake in no time. Serve it with a cashew frosting or simply dusted with icing sugar.

Quick and moist vegan orange cake with blood orange slices on a pale board

5.0 from 2 votes

Quick and moist orange cake

Quick vegan orange cake: a moist yoghurt sponge with fresh orange juice and zest. Just a few ingredients, 10 minutes to mix and ready in 30 minutes.

  • Prep:10 min
  • Cook:30 min
  • Servings:1 loaf cake (about 12 slices)
Vegan

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 180 degrees (356°F)
  2. Mix the yoghurt with the oil, juice and peel of orange, xylitol and vanilla
  3. Mix flour, baking powder and soda and add them to the yoghurt mixture
  4. Finally, add the apple cider vinegar and stir well
  5. Grease a box mold and add the dough
  6. Bake for 30-35 minutes, make the stick test
  7. Optional: Pierce several times with a stick and soak with fresh orange juice
Calories
150 kcal
proteinContent
2 g
GOOD TO KNOW

Frequently asked questions

  • The secret is the plant-based yoghurt in the batter – it makes the cake naturally light and moist. If you want it even more intense, prick the hot cake several times with a skewer and soak it with fresh orange juice. The juice soaks in and keeps the cake moist for days.

  • Yes, the recipe works 1:1 with lemons. Simply swap the orange juice and zest for lemon juice and lemon zest – I have made it this way often and it tastes wonderfully fresh. A mix of orange and lemon is lovely too.

  • I like birch sugar (xylitol) because you can hardly taste a difference. But regular sugar, coconut blossom or brown sugar work just as well – with the darker kinds the cake simply turns out a little darker. Liquid sweeteners like maple syrup also work; just use a touch less other liquid.

  • Covered, the cake keeps for 3–4 days at room temperature and stays lovely and moist thanks to the yoghurt. You can also freeze it – ideally in slices, so you can thaw single portions (up to 3 months). Let it come to room temperature and it tastes freshly baked.

  • I bake it best with spelt flour, but plain wheat flour works just as well. For a gluten-free version use a 1:1 gluten-free flour blend – with pure nut flours the batter turns denser and less airy.

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