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Preheat oven to 350°. Grease and flour an 8 or 9 inch loaf pan.
In a small or large food processor, add the cane sugar, tea and orange zest and pulse until combined.
In a large mixing bowl, add all of the dry ingredients and whisk well to combine.
Add the sugar mixture and whisk again to mix well.
Add the vegan sour cream or yogurt and vegetable oil and mix well coating all of the flour mixture until no dry bits are left.
Add the orange juice and vegan milk and stir until fully combined.
Pour the batter into the prepared loaf pan and tap the pan on the counter firmly a few times to even out the batter.
Bake for anywhere from 45 to 55 minutes until a cake tester comes out clean.
Cool for about 15 minutes then loosen the edges with a dull knife and flip out onto a baking rack to cool completely before glazing.
Make the glaze by whisking all of the ingredients together in a bowl.
Using a spoon, smooth the icing all over the cake.