Orange Poppy Lazy Loaf
Serves: serves 8 people
If you do not have a food processor, a blender will work fine
You may see that I am using The Plant Based Egg by Freely Vegan as the egg replacer in almost all of my desserts now. If you do not want to buy it or cannot get it, you can sub in another proprietary blend egg replacer of your choice results may vary. I have tested this recipe with the plant based egg and love the results! But you can sub in another proprietary blend egg replacer of your choice (equal to 1 egg) if you cannot get the Plant Based Egg, however results may vary since not all egg replacers are created equally!.
  • Plant Milk ¾ cup (177ml)
  • 1 Small Navel Orange or 2 small clementines= total weight of orange with skin on is 5oz (that's approximately 2 small clementines or 1 small navel) total volume measure of pureed orange(s) with the skin on is a scant ½ cup
  • Vanilla Extract 2 teaspoons
  • Cake Flour 1¾ cup + 2 Tablespoons (225g)
  • Egg Replacer * I am using The Plant Based Egg 1½ teaspoons *see note above
  • Granulated Sugar 14 Tablespoons (195g)
  • Baking Powder 3 teaspoons
  • Salt ¾ teaspoon
  • Vegan Butter or Vegetable Oil 9 Tablespoons (126g)
  • Poppy Seeds 2 teaspoons *optional
  • For the Sugar Glaze:
  • Confectioner's Sugar 1 cup
  • Fresh Squeezed Orange Juice 1 Tablespoon
  • Zest of 1 orange
  • Poppy Seeds for garnish optional
  • Candied Orange for Garnish Optional
  1. First pull of the hard stem of the orange is there are any and check the oranges for seeds by slicing them in half and remove seeds if there are any. The skins stay on the orange, so leave that intact.
  2. Place all of the ingredients except for the poppy seeds into a food processor and processor until smooth batter (about 1 minute)
  3. The orange goes in whole, skin and all! The skin is where the oil essence is and that gives the cake a beautiful orange flavor and fragrance unmatched by just the juice or any extract. Just be sure to cut them open first to see if there are any seeds, in which case remove the seeds first.
  4. Fold in poppy seeds and pour batter into a greased loaf pan
  5. Bake in a preheated oven at 350°F for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool in the pan until you are able to touch it with your hands without burning them, then flip the loaf out onto a cooling rack to cool the rest of the way.
  7. Combine the confectioners sugar with the orange juice and zest and whisk smooth, pour over the loaf cake.
Cale loaf will stay fresh in an airtight container at room temperature for up to 2 days.

Refrigerate wrapped well for up to 1 week
Recipe by Gretchen's Vegan Bakery at