Preheat the oven to 180 degrees C. Line with baking paper a 17 x 10cm cake tin.
Sieve the flour with the salt, baking powder and baking soda.
In another bowl add the sugar and margarine. With an electric beater, beat this mixture of margarine and sugar until well blended and creamy.
Add the freshly squeezed orange juice and lemon zest then stir well.
Fold in the sieved flour and cornflour. After folding, lightly beat the cake mixture into a smooth consistency.
Pour the mixture into the prepared cake tin then bake in the preheated oven for 30-35 minutes.
The vegan orange cake can be served warm or cold and goes well with vanilla ice cream, sweetened whipped cream, or sliced and buttered like bread, served along with tea, coffee or hot chocolate.
Bottled orange juice can be substituted for fresh (preferably 100%) although obviously freshly squeezed orange juice is much nicer.
If using freshly squeezed orange juice squeeze the juice just before you add it to the mixture. Keeping freshly squeezed orange juice for a long time (especially unsealed or uncovered) can result in it getting bitter and spoiling the taste of the cake.