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Chocolate Orange Loaf Cake

GF VEGAN CHOCOLATE ORANGE LOAF CAKE (REFINED SUGAR-FREE)

A decadent and wholesome Vegan Chocolate Orange Loaf Cake that’s gluten-free, oil-free, refined sugar-free, and bursting with citrus and cocoa flavor. Perfect for cozy mornings or celebratory slices.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine American
Servings 8 slices

Equipment

  • 3 mixing bowls
  • 1 Whisk
  • 1 Fine Grater
  • 1 Loaf pan 8.5 x 4.5 in (21.5 x 11.5 cm) or 9.5 x 5 in (24 x 13 cm) works great.

Ingredients
  

Dry:

  • 1½ cups oat flour (150 g)
  • 1/2 cup unsweetened cacao powder (45 g)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt

Wet:

  • 1 cup orange juice (240 ml freshly squeezed)
  • 1 tbsp orange zest (from 1–2 oranges)
  • 1/2 cup unsweetened applesauce (120 g)
  • 1/4 cup unsweetened plain plant-based yogurt (60 g)
  • 1/2 cup maple syrup (120 ml)
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar

Optional Glaze:

  • 1/4 cup cacao powder (25 g)
  • 2 tbsp maple syrup
  • 2 tbsp plant-based milk
  • 1 tbsp peanut butter
  • Pinch of salt

Instructions
 

  • Preheat and Prep: Preheat oven to 350°F (175°C). Line your loaf pan with parchment paper, leaving some overhang to lift the cake out easily.
  • Whisk Dry Ingredients: In a large bowl, whisk together the oat flour, cocoa powder, baking soda, baking powder, and salt.
  • Whisk Wet Ingredients: In another bowl, mix orange juice, zest, applesauce, yogurt, maple syrup, vanilla, and vinegar until well combined.
  • Combine Wet and Dry: Pour the wet mixture into the dry. Stir gently just until combined. Don’t overmix—this keeps the loaf fluffy.
  • Bake: Pour the batter into the loaf pan. Smooth the top and bake for 45–55 minutes. Check at 45 minutes; a toothpick should come out clean or with a few moist crumbs.
  • Cool: Let the loaf cool in the pan for 10–15 minutes. Then lift it out and cool completely on a wire rack.
  • Optional Glaze: Mix the ingredients in a small bowl and whisk until smooth. Spread the glaze over the cooled loaf and let it set.

Notes

  • Loaf Pan Size: This recipe is designed for a standard 8.5 x 4.5 in (21.5 x 11.5 cm) loaf pan. A larger pan may reduce loaf height, and a smaller one may require more baking time.
  • To prevent sinking, ensure the loaf is fully baked in the center. It should spring back lightly when pressed and pass the toothpick test. Let it rest in the pan before removing it.
  • Texture Tip: The yogurt and applesauce make the crumb moist and tender. Avoid overmixing to prevent the texture from becoming gummy.
  • Flavor Boost: Use freshly squeezed orange juice and zest for the brightest citrus flavor. Bottled juice won’t give the same lift.
  • Storing: Keep leftovers in an airtight container in the fridge for up to 5 days or freeze individual slices for up to 2 months.