This delicious Orange & Ginger Drizzle is so light and fluffy you would never realise it was gluten free and vegan!
I actually started playing around with putting orange and ginger together in a drizzle last Autumn as I thought the flavours would be perfect for a Christmas themed bake. As it happens this loaf is lovely and light and, although the ginger and orange together create a warming flavour, they are fresh enough for this drizzle to be enjoyed all year round.
If you did want to make this loaf around the Christmas period why not add a pinch of cinnamon and cloves to give this a little bit more of a festive feel?
This Orange & Ginger Drizzle is a combination of my Orange and Cranberry Loaf and my Lemon Drizzle, which is actually one of my favourite bakes and one of the first to be posted on my website. I normally add pieces of orange to the batter when baking my Orange and Cranberry Loaf – if this is something you want to try in this Orange & Ginger Drizzle recipe then feel free to do so. Either way, the result will be a delicious fluffy sponge with a sweet and zesty flavour, perfect with a cup of tea as an afternoon pick me up!
I like to add a traditional drizzle glaze to this loaf, however you could use a whipped coconut cream frosting as the topping instead if preferred. This is really easy to make – just mix the solid cream from a can of full fat coconut milk that has been refrigerated with 65g icing sugar using a hand blender. If needed add 1 – 2 tbsp cornstarch to thicken it. You will need to keep this coconut cream in the fridge until you are ready to use it but it honestly could not be simpler! You will need to frost the cake immediately before serving or keep it in the fridge so the frosting does not melt.
I love this loaf with grated ginger and grated orange zest scattered across the top of it, however, for a subtler flavour you can omit this step. Do not substitute the coconut oil for other types of oil, eg olive oil, as they are heavier and will result in a much denser bake without the light fluffy sponge seen on this. Allow the oil to cool slightly before mixing it with the sugar, (step 1).
It can be tough to get a vegan bake that actually rises so I am very pleased with how this drizzle turned out! I think the trick with this bake is to ensure the oven is really hot when the loaf goes in so it gets a good rise on it, ensure you preheat it for around 15 minutes! For this recipe I used a 21 x 11 cm (8.5″ x 4.5″) loaf tin.
If you like this recipe you may also like my Lemon Drizzle Loaf, my Prosecco & Raspberry Loaf or my Orange & Cranberry Loaf. If you are looking for another, more nutrient dense dessert that uses ginger why not give my Peach & Ginger Crumble a go.
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I really want to try your recipes but I have a few questions. Bicarbonate of soda is baking soda? I assume soya milk is just soy milk? But caster sugar, I’m stumped 🤔
Hey Shilo, you’ve got me wondering where you’re from! Baking soda has got me thinking somewhere in the US? You’re right bicarbonate soda is the same as baking soda and soy is soya but you could use cow’s milk instead for this recipe if you consume dairy. In the UK caster sugar is just a fine granulated white sugar but you could get away with using a regular white sugar in this. Hope that helps!