Eggless Orange cake recipe with step by step photos. Soft, moist & delicious eggfree orange flavored cake. It needs no mixer and is quick to make. I have shared 2 recipes here in this post. The first one is a bakery style super soft, moist & delicious cake made with condensed milk, butter, flour, zest and orange juice.
This one is great for celebrations & occasions. It can be frosted and decorated. This recipe is adapted from the eggless vanilla cake I shared earlier.
The second recipe is a vegan cake. It is much like a tea cake & can be served with a cup of tea or milk. This recipe is from a jewish site & I have made it a lot of times with good success.
This is best served warm. You can also make a few variations to this cake by adding nuts, tutti-fruttis or even chocolate chips.
I have tried both these cakes with fine wheat flour. If you do not like the nutty aroma of wheat flour in cakes, then please use organic all-purpose flour. Please scroll down to find the second recipe.
Related recipes
Eggless Fruit Cake
Eggless Chocolate cake
Eggless Black Forest cake
Eggless Carrot cake
Eggless orange cake (recipe 1)
Eggless Orange Cake Recipe
Ingredients (1 cup = 240ml )
- 1¼ cup all-purpose flour or wheat flour (refer notes 1)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons sugar for sweeter cake (refer notes 2)
- 200 ml condensed milk (¾ cup + 2 tbsps)
- ¼ cup melted butter (or oil)
- ½ cup orange juice (2 to 3 tbsps more if using wheat flour) (notes 3)
- 1 tablespoon vinegar
- 1½ tablespoon orange zest (refer notes 4)
How to make the recipe
Preparation
- Grease and flour a 7 inch cake pan. Or Alternately grease and line with a butter paper. Set aside.
- Preheat the oven to 170 C or 340 F for atleast 15 mins.
- Sieve together flour, baking soda, baking powder & salt. If using wheat flour repeat the sieve twice more.
- To another bowl, pour melted butter, sugar (optional), orange zest, condensed milk & vinegar.
- Whisk until uniformly mixed.
How to make eggless orange cake
- Add the flour little by little in batches to the liquid ingredients & mix until just combined.
- Next add the flour in batches and mix. Avoid over mixing the batter.
- Transfer this to the greased pan. Tap the pan to the counter twice to remove any bubbles.
- Bake it for 24 to 28 mins or until a tester comes out clean.
- Adjust the timing as needed. This depends on the oven used. When done completely, a tester inserted comes out clean.
- Keep the cake pan for cooling on a rack for 10 mins and then remove it to the rack.
- Cool Completely before frosting or slicing.
NUTRITION (estimation only)
Notes
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Step by step pictures – recipe 1
1. Preheat the oven to 170 deg C or 340 F. Grease and flour the cake tin evenly. Shake off the excess and set aside.
2. Place a sieve over a larger mixing bowl. Add flour, salt, baking soda and baking powder. Sieve atleast twice for uniform mixing and discard the coarse husk granules(if any) in the wheat flour. Set aside.
3. Mix together melted butter, condensed milk, orange juice, vinegar, sugar & orange zest.
4. Whisk thoroughly until the mixture is uniform & sugar dissolves.
5. Add flour little by little, few tbsps at one time. Mix well to break lumps & incorporate the flour to the liquid ingredients. Do not over mix the batter.
6. Pour this to the greased 7 inch cake tin. Tap twice to remove the bubbles if any.
7. Bake it for 24 to 28 mins or till the cake is done. A tester inserted must come out clean. If the tester is not clean then bake for a little longer. Adjust the baking timing as needed.
8. Place the cake pan over a wired rack and cool for 10 minutes. Then remove to a wired rack.
Cool completely and slice the eggless orange cake.
Recipe 2
I have made this cake a lot of times with organic refined coconut oil and wheat flour. The cake turns out to be fine for snacking. But If you are making it for an occasion then I suggest to make it with all-purpose flour.
My cake had a deep orange color as I used wheat flour and fresh orange juice. If using all-purpose flour it will turn lighter in color.
Ingredients for eggless orange cake
1 ½ cups flour
1 tsp baking soda
¼ tsp baking powder
1/8 tsp salt
¾ cup sugar
1 ½ tbsps Orange zest (check notes in recipe card)
1 cup orange juice
1 tablespoon vinegar (I used apple cider)
1/3 cup oil (or melted butter) ( I used refined organic coconut oil)
Instructions
1.Grease or line a 8 inch cake pan. Preheat the oven to 170 C or 340 F for atleast 15 mins. If you do not have a 8 inch pan, then use a 6 inch pan and some ramekins to make cupcakes. I did that.
2.Place a sieve over a large mixing bowl and add flour, baking powder, baking soda and salt.
3.Add sugar and orange zest. Mix everything well.
4.Pour oil, orange juice & vinegar.
5.Gently whisk together to incorporate the dry ingredients to the wet.
6.Pour it to the cake pan. Tap it to the counter twice to release any air bubbles. I poured it to a 6 inch pan and the rest to 3 ramekins.
7.Bake it for 24 to 27 mins. A tester inserted comes out clean if the cake is baked completely. If the tester isn’t clean then continue to bake for a little longer. Adjust the timing based on your oven.
8.Place the cake pan on a wired rack and cool completely. Then invert it over the rack after 10 mins. This cake is very tender so cool itcompletely before slicing.
To know the texture of this sliced eggless orange cake, scroll up.
Hima says
Looks lovely..i have lately researching on bake material for cake pans. Can you please recommend which material is best for baking
swasthi says
Hi Hima,
Thank you! After a lot of research I am using aluminium pans now. But I ensure the pan is always lined with a parchment paper since aluminium may sometimes leave a metallic taste to the cake. Also because aluminium is not good for us. If you are a home baker then you can also try using glassware. They are the best but need some temperature and bake time adjustments. I am not using them as the edges and top of the cake baked in a glass pan looks different, not so good. Secondly I had varying results with the same recipe. I suggest you go with aluminium pans and line with unbleached baking paper. Hope this helps.
Hima says
You rock!! Thanks for the information. Please provode your insight on daily cookware too? I am using calphalon for evaryday cooking
swasthi says
Hi Hima,
You are welcome! Are you using the Calphalon steel? Then it is fine. Just like using a variety of grains in our diet I feel using different kinds of cookware is better. For every cookware I find some or the other bad or unhealthy thing. I use WMF stainless pots & le creuset enameled for cooking acidic foods (foods with tomatoes or anything sour). I use bare cast iron or carbon steel for stir fry dishes (anything that has no acid like no tomatoes, no sauces etc). Sometimes & only if needed I use Tefal titanium pro non-stick. I rarely use non-stick now & try much to avoid. The only down side of the cast iron pans is they are very heavy.
You can check for carbon steel pans for everyday stir fry dishes. It is a good replacement to non-stick.
Hope this helps.
Ela says
Love the thought behind your initiative. Will definitely try.
swasthi says
Thank you!
Irene says
Hi!
Love your recipes. Especially the eggless cakes. I have been wanting to bake this with orange essence but haven’t found any good b.rand in our market. Would you be able to suggest any?
Thanks a bunch.
swasthi says
Hi Irene
Thank you so much. I haven’t used essence anytime. I usually add more zest for stronger flavor. It turns out very good.
Shilpa says
Hi Swathi,
I tried this cake today, it turned out wonderful. I never got Such a soft and spongy texture cake without using eggs and with wheat flour. My husband and my son finished 3/4th cake when it was still hot.
Thank you.
swasthi says
Hi Shilpa
Thank you so much for the comment. So glad to know the cake turned out good
Sneha says
Hi swasthi,
Just wanted a small favour from u as u r so gud in baking n cooking.i wanted to make this orange cake tomorrow n would like u to please guide me with exact measurements for all purpose flour in grams as I intend to bake with only all purpose flour.i make horrible baking when I use cup measurements.
Looking forward for ur valuable advice.
Thanking u sneha
swasthi says
Welcome Sneha
You can try. 1 cup equals 120 to 125 grams of all purpose flour
Bhavana says
Hi swasthi just tried orange cake n has come out too…… Good n tasty my little one finished half of the cake before it cooled down.I have tried many of ur cakes n ladoos recipe n have always turned superb thanks for step by step recipes which r realty helpful
swasthi says
Hi Bhavana
So glad to know you tried so many recipes. Appreciate your comment. Thanks a lot
mea says
hi swasthi.. i loved this recipe.. can you please suggest this recipe with eggs
thank you
swasthi says
Hi Mea
I have not tried orange cake with eggs yet
Smitha says
Also want to try out ragi biscuits and wheat fruit cake. The only thing stopping me is the cup measurement. It would be very helpful if you give it in grams also.
swasthi says
For the Fruit cake i have mentioned the measurements in grams. Hope this helps
Smitha says
Hi ms swathi. I too am into healthy baking. So I tried ur wheat orange cake that looked quite lite n nice. Unfortunately the measurement cup that I use is different from yours. So sadly the cake flopped. Definitely want to try it again. By any chance can you give me measurement s in grams? Thank you.
Saji says
Made orange cake yesterday. It was great. We finished the cake in one hour. Thank you very much for the fantastic recipe
swasthi says
Welcome Saji
so glad to know it turned out good
Sneha says
I made this yummy cake with plain flour instead of atta n it came out super soft.now I want to know Which frosting can I use for this cake..
Thank you in advance.
swasthi says
Hi sneha,
Glad to know the cake turned out good. You can try making orange butter cream frosting. for 100 grams butter, use 2 cups sugar, 4 to 5 tbsps orange juice, vanilla extract. To make this, cream butter first with a whisk. Add powdered sugar and vanilla . Cream it again. It may not be smooth now. Add orange juice and whisk again until smooth and soft. Allow the cake to cool completely. Add the frosting and spread it. You may need to adjust the amount of orange juice and sugar slightly. Hope this helps.
Anjali Chauhan says
Looks yummy very tempting..
swasthi says
Thank you