Orange and Oat Loaf Cake

    1 hour 10 minutes

    Easy orange cake with a few healthy extras thrown in to make it feel virtuous! Tastes so good that there won't be any left for the next day.

    1 person made this

    Serves: 8 

    • 300g plain flour
    • 250g light brown sugar
    • 50g rolled oats
    • 1 heaped tablespoon ground chia seeds (optional)
    • 1 heaped tablespoon ground flax seeds (optional)
    • 3 eggs
    • 2 oranges, zested and juiced
    • 100g melted butter
    • 1 splash milk

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat the oven to 180 degrees C. Grease a 900g loaf tin and line with baking paper.
    2. In a large mixing bowl combine the flour, sugar, oats and seeds (if using) then mix well.
    3. In a separate bowl whisk the eggs lightly then add the juice and zest of the oranges. Beat in the butter and a splash of milk. Gradually add the wet ingredients to the dry and mix until well incorporated. Pour into the prepared loaf tin.
    4. Bake in the preheated oven for 40 to 50 minutes until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool on a rack before slicing and enjoying.


    Can add chocolate chips for a bit of naughtiness.

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    Reviews in English (3)


    The flavour was good but it was pretty flat. I'm thinking the recipe should've included baking powder?  -  16 Aug 2018  (Review from Allrecipes USA and Canada)


    This is fabulous. I added orange marmalade as I had only one orange and added some cinnamon. It has gotten rave reviews  -  16 Jun 2018  (Review from Allrecipes USA and Canada)


    180 C is very hot for a loaf cake, I used 155 and even then had to move the loaf to the bottom of the oven at 35 minutes as it was beginning to burn but still wet in the middle. I assume that is why you lined your loaf pan. I ignored instructions, they seem complex for a loaf, and just threw everything in and mixed by hand with a wooden spoon, batter looked smelled and tasted wonderful. I had to substitute self raising flour (flour with phosphate aerator) for plain flour (I had run out of plain) but it did not rise too much. Liked suggestion of chocolate chips, just shoved them into the batter top after putting it in the canola sprayed tin. They ended up at the bottom. Turns out of tin perfectly, does not need baking paper as such, as it does not stick to pan. It does not rise too much in the middle and did not sink on cooling. Texture is granular like a flourless meal cake, flavour is wonderful. I will be making this again (and again) on a lower temperature and probably lining the tin (without greasing I expect baking paper will release fine and will decrease rate heat transfer at edges).  -  01 Jun 2015  (Review from Allrecipes UK & Ireland)