Prepare: Preheat your oven to 175°C. Lightly grease an 8" loaf tin and place a sling of parchment paper into it to help lift out the cake once baked.

To make the vegan "buttermilk" add the soy milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes.

Add the sugar and orange zest to a large mixing bowl. If you're using a vanilla pod, scrape out the seeds and add them to the bowl as well. Use your fingertips to rub the zest into the sugar.Add the olive oil and whisk to combine. Then add the vegan buttermilk mixture and the freshly squeezed orange juice, and whisk again.

Add the sifted flour, baking powder, and salt to the bowl with the wet ingredients and whisk until just combined and there aren't any visible pockets of flour - be careful not to overmix the batter.

Bake: Transfer the cake batter to the prepared loaf pan and bake for 60 mins. Check the cake is ready by inserting a knife or toothpick into it, which should come out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack.

Make the glaze: Meanwhile, add the confectioner's sugar and orange juice to a bowl and whisk until smooth.Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, you can add more or less depending on your taste.

Storage: Store in an airtight container at room temperature for up to 5 days.you can also freeze this cake in an airtight container and defrost it a couple of hours before serving.