Orange Almond Vegan Sweet Bread Recipe
Looking to elevate your vegan brunch menu? This Almond Orange Bread is an easy, delicious way to dress up your breakfast buffet and impress your friends with your plant-based prowess.
Ingredients
- 2 tbsp flaxseed meal
- 5 tbsp water
- ~3 oz unsweetened, pulp-free orange juice
- 1/2 cup oat milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup organic cane sugar
- 1/2 cup extra virgin olive oil
- 1 tsp almond extract
- 1 tbsp vegan butter for greasing the loaf pan
- 1/2 cup confectioner's sugar optional: for making the glaze
Instructions
- Preheat oven to 350º.
- Combine the flaxseed meal and water. Stir to combine and set aside for 5 minutes.
- Add 1 tsp orange juice to the oat milk. Set aside.
- In a large mixing bowl, combine the flour, baking powder and salt.
- In a separate, smaller mixing bowl combine the oat milk, sugar, olive oil, flaxseed eggs, 2 oz of fresh orange juice and sugar. Stir until well-combined.
- Add the wet ingredients to the dry ingredients and mix thoroughly.
- Thoroughly grease the loaf pan. See Recipe Notes.
- Spoon the batter into the loaf pan.
- Bake for 30-35 minutes. Check for doneness by inserting a toothpick into the loaf. If the toothpick comes out clean, the loaf is done.
- Allow the loaf to cool for 15 minutes. While it is cooling, combine confectioner’s sugar with 1 tbsp of orange juice. Mix thoroughly to create the icing.
- When the loaf has cooled, drizzle the icing over the top of the cake.
Notes
- A well-greased loaf pan cannot be overstated. Make sure the loaf pan is thoroughly covered to ease removing the loaf from the tin. Lately, I have been greasing my baking tins with slightly softened vegan butter.
- This cake can be stored in an air-tight container in the refrigerator. It should remain fresh for 3-5 days. It can also be frozen for up to 3 months.
Tried this recipe?Let us know how it was!