Orange drizzle cake

This orange drizzle cake recipe is vegan and can be made with store cupboard ingredients and a carton of orange juice. Unlike most orange or lemon drizzle cake recipes, there is no cracking of eggs, zesting of fruit or whisking of sponges so you can have your cake and eat it - even on flare days!

Obviously cake is always going to be high in sugar and an occasional treat, but with a few easy swaps you can still make it psoriatic arthritis (PsA) friendly. In this recipe I use rapeseed oil as it contains more omega 3 than any other easily available cooking fat. omega 3 fatty acids have been shown to reduce inflammation and pain in arthritis, including psoriatic arthritis. I’ve also used a blend of half wholemeal and half plain flour to boost the fibre content of the cake slightly. Fibre is really important for regulating digestion and can help mediate the release of sugar into your bloodstream. You could use all wholemeal if you prefer, but the cake will be slightly heavier.

Try to use a silicone baking tin for your cake as it is much lighter and easier to lift with sore joints. I also use a bowl with a non-stick base and twin handles as I find this nice and stable to mix in and easy to pour from.

Once you have tried the recipe, feel free to adapt it. You can switch the orange juice for milk and replace the 40g of flour with cocoa powder for a quick chocolate cake. Or, make a speedy coffee and walnut cake by using strong espresso in place of the juice and adding in 50g of chopped walnuts.



3/4 cup plus 2 tbsp/115g plain flour
3/4 cup plus 2 tbsp/115g wholemeal (US wholewheat) flour
1 cup/200g golden caster sugar (US superfine sugar)
2 tbsp/25g ground almonds (optional - replace with same amount of flour or polenta)
2 ½ tsp baking powder
3 tbsp/50ml rapeseed oil (US canola oil)
1/4 cup/200ml orange juice (I think it is nicest with ‘bitty’ juice)
1 tsp vanilla extract

Drizzle (optional)
1/4cup/50ml orange juice
2 tbsps/35g caster sugar

Makes 12 large slices

Grease a large loaf tin (or use a silicone one) and pre-heat oven to 160C/320F.

Put all of the dry ingredients in a bowl and lightly stir together.

Add the juice, oil and vanilla extract and stir together until everything is well combined.

Pour the cake mixture into the tin. Pop in the middle shelf of the oven and bake for about 35-40mins, or until the cake is well risen and a skewer inserted comes out clean.

If using the drizzle, mix together the orange juice and sugar in a small bowl. Keep the cake in its tin and poke a few holes in it with the skewer, then pour the drizzle over it.

Allow the cake to cool for 30 minutes before removing from tin.

This article was written by Kate Lawson, a regular contributor at, a social site dedicated to helping the whole PsA community.

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