Orange Loaf Cake

Spring has returned! And with her, the promise of sunny days and warmer weather… At this time of year, my palate turns to bright, happy, citrus flavours. Perhaps it’s an attempt to jump the gun, straight to summer. In any case, these past few weeks I’ve been having a love affair with oranges. And as I was looking for something to bake this weekend, those oranges continued to call to me.


Orange Loaf Cake | The Misfit Baker


This cake may be simple, but what it lacks in style it certainly makes up for in flavour. The addition of coconut milk adds another summertime flavour layer, and gives it a deliciously moist and tender crumb… If you have more self control than I do, wrap the cake and let it rest into the refrigerator overnight, for optimal texture and flavour.


Orange Loaf Cake | The Misfit Baker



Orange Loaf Cake


1 1/2 cups All-Purpose Flour

2 tsp Baking Powder

1 tbsp Orange Zest, finely grated

1/3 cup Margarine

1 cup Sugar

1/2 cup Soft Tofu, pureed

1/2 cup Coconut Milk (canned, full fat)

1/4 tsp Coconut Extract (optional)

1 – 2 tbsp Shredded Coconut (unsweetened)


1/3 cup Icing Sugar

5 tbsp Orange Juice (fresh squeezed)



Preheat oven to 35o°F. Grease and flour a 9-inch loaf pan (or line with parchment, as I did).

Stir together flour, baking powder, and orange zest.

Beat together the margarine and sugar. Add the tofu, milk, and extract (if using), and beat for another 2 minutes. Add the flour mixture and blend until just combined.

Pour batter into loaf pan, sprinkle shredded coconut over the top, and bake for 40 – 45 minutes, until an inserted toothpick comes out clean.

To make the glaze, stir together the icing sugar and orange juice, until smooth. Pour the glaze over the hot cake.

Remove from the pan after the cake has cooled completely.



23 thoughts on “Orange Loaf Cake

  1. jmcvl

    This sounds wonderfully light and flavourful. I don’t think I have ever baked with coconut milk in a cake before. Definitely one to try!

    1. Starr

      Yes, do give coconut milk a try. I don’t use it in everything, but it’s perfect in recipes that might have called for (dairy) cream.

    1. Starr

      Thanks, I liked the glaze too. I find that often a cake is over shadowed by the frosting/icing, but this was a really complimentary pairing.

  2. Cassia

    This is in the oven as we speak! I know it will be good because I am licking the bowl! I added vanilla extract instead of coconut (don’t have any) and I added grapefruit zest. So it’s a orange/grapefruit loaf cake. I can’t wait to taste it. Cooked that is!

  3. Cassia

    Mine did not turn out as brown as your but this is delish!!!! Sweet and tangy because of the grapefruit. You have never failed me! Have you ever made a pound cake? This is similar to one.

    1. Starr

      Grapefruit sounds like a fantastic addition!… Interesting that you make the pound cake comparison, my thoughts were the same. I have not made a pound cake since becoming vegan, but it is on my “to do” list. I’d like to make some for my Mom, who is a big fan of it.

    1. Starr

      I don’t mind the questions at all :-)… I haven’t tried it, but I see no reason why it wouldn’t work in a bundt or angel food pan. I don’t know how long the bake time would be, but I would start checking it at the 40 minute mark and then every 5 minutes until it’s done (I have a feeling, though, that it will take closer to 60 minutes).

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