This recipe was adapted from my famous Vanilla Cake Recipe.
I named it Orange Poppy Lazy Loaf because in this version I am being extremely lazy!
All of the ingredients go into the food processor and you are finished!
Yes that’s right!
The whole orange with the skins and all!
I am so done with washing tons of dishes and recipes with lengthy mix methods lately that I thought to try this way and see how it came out!
It literally took 5 minutes to measure out and whiz up all the ingredients and then the bake time was around 40 minutes.
This cake is super moist, dense pound cake style and loaded up with orange!
The whole orange goes right into the processor with the other ingredients resulting in tiny chunks of orange throughout the cake.
Drizzle with fresh orange sugar glaze and have yourself the easiest, tastiest cake ever!
By the way these make excellent muffins if you prefer!
Just fill the liners slightly more than half full and bake until a toothpick inserted into the center comes out clean.
Approximately 25 minutes bake time for the little muffin cakes
They won’t dome though as we all like to see cupcakes and muffins with that lovely high top!
And just when you thought I was done with my candied oranges from last season they make another fabulous appearance!
I did it just for garnish so of course they are not a necessary addition to this recipe but if you wanted to make them CLICK HERE
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 since not all egg replacers are created equally!
If you choose another egg replacer that requires reconstituting with liquids, do not add more liquid to this recipe, but use some of the plant milk from the recipe listed below
- 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
- 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.
- Place all of the ingredients except for the poppy seeds into a food processor and processor until smooth batter (about 1 minute)
- 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.
- Fold in poppy seeds and pour batter into a greased loaf pan
- Bake in a preheated oven at 350°F for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- 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.
- Combine the confectioners sugar with the orange juice and zest and whisk smooth, pour over the loaf cake.
Refrigerate wrapped well for up to 1 week
I felt like this recent conversation on Facebook was worth noting here.
Someone commented that when she made this recipe it resulted in a heavy, gummy cake that tasted great but was not great in texture.
Hi Gretchen, I used a flax egg as I didn’t had any store bought egg replacer but it turned so dense, even when cooling down it collapsed
ITS SO DELICIOUS THO but i wish it was more cake like and less bread pudding.Hey there, you mentioned using Flax as the egg replacer as opposed to the dry blend egg replacer I used.
First things first, flax is a high fat ingredient. I am not sure how you reconstituted it? If you even did?
But I wonder if you added more water/liquid to the recipe to do so? (Yes she stated that she did)
These two changes would cause a heavier result due to the fat in the flax and the added water/liquid to the recipe.
I would say that was what caused the tilt to “too much moisture” this is already a really moist cake when made exactly as I have it written
To add even just a simple 3 Tbs of water and the higher fat (fat=moisture) in the flax versus a drying & tightening property of a proprietary blend egg replacer this is most
likely what caused this result
Next time if you use flax I would suggest to take out about 1 Tbs of the oil in the recipe and reconstitute the flax with some of the liquid
that is already listed in the recipe – DO NOT ADD MORE.
It’s just really important to understand the ingredients in your recipe since vegan baking can be slightly less forgiving than our past life experience with non vegan baking.
Also, I totally understand the need to change ingredients that you may not have on hand or want to buy, but now knowing what I explained about the high fat content in flax not to
mention the need to reconstitute it with added water- you can then start to understand why and how I make those suggestions with adjusting the other ingredients as well. It keeps it all in balance