Eggless Orange Cake Recipe – Celebrate the citrus season with this super delicious, light and fluffy Orange cake. In this post I share 2 recipes to make eggless orange cake. Both the recipes are simple and easy to make. Similar to many of my eggless cake recipes shared earlier, this easy orange cake recipe requires no mixer or beater. Just prepare the wet ingredients and dry ingredients separately. Mix the wet and the dry, you batter is ready in minutes! Bake it either in an oven or on the stovetop in a cooker or in a heavy bottom kadai.
About Orange Cake
There are numerous orange cake recipes popular across the world. Some make it with fresh orange juice, some with the whole oranges blended and incorporated into the batter. A simplest orange cake recipe has some juice and orange zest added to the basic cake batter. Both my recipes here are made the same way with orange juice and zest added to the batter.
The first recipe is adapted from this Eggless Vanilla Cake, by replacing water with orange juice. This bakery style cake has a mild orange flavor and if you prefer stronger flavor you can add more orange zest. This one is made with all-purpose flour, condensed milk, butter, little sugar, orange juice and zest.
This orange cake has a richer flavor and texture due to the condensed milk and butter. If you have never baked a cake with condensed milk then you are missing out something. The texture of this orange cake is soft but not delicately soft or dense but it is in between both making it great for decorations and frostings.
This is the one you should be baking if you want to make it for a special occasion. This cake goes so well with an orange glaze or cream cheese frosting. You can also drizzle some melted chocolate.
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 or at least unbleached white flour.
If you do not have a oven, you may bake this cake in a cooker or a heavy bottom kadai referring to this detailed post on Cooker Cake.
Recipe 1 – Bakery style cake with orange juice & condensed milk
How to make orange cake (stepwise photos)
1. Preheat the oven to 180 deg C or 360 F. Grease and flour a 7 inch cake tin evenly. Shake off the excess and set aside.
2. Place a sieve over a larger mixing bowl. Add 1¼ flour, ⅛ teaspoon salt, ½ teaspoon baking soda and 1 teaspoon baking powder. Sieve at least twice for uniform mixing. Set aside.
3. In another bowl, mix together ¼ cup melted butter, 200 ml condensed milk, ½ cup orange juice, 1 tablespoon vinegar, 2 tablespoons sugar & 1½ tablespoon 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 with a whisk or spatula to prevent 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. Place the cake pan in the middle rack.
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 (moist or wet crumbs) 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.
Vegan orange cake with stepwise photos
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.
- 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)
- 1/3 cup oil (or melted butter, 80 ml) ( I used refined organic coconut oil)
- 1 cup orange juice
- 1 tablespoon vinegar (I used apple cider)
1. Grease or line a 8 inch cake pan. Preheat the oven to 180 C or 360 F for at least 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 here.
2. Place a sieve over a large mixing bowl and add 1 ½ cups flour, ¼ tsp baking powder, 1 teaspoon baking soda and 1/8 teaspoon salt. Sieve all of them. If using wheat flour, sieve again.
3. Add ¾ cup sugar and 1 ½ tablespoon orange zest. Mix everything well.
4. Pour 1/3 cup oil, 1 cup orange juice & 1 tablespoon vinegar. I used organic coconut oil and homemade fresh orange juice from the slow juicer.
5. Gently mix together to incorporate the dry ingredients into 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. Place the cake pan in the middle rack.
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 for 10 minutes. Then invert it over the rack. This cake is very tender so cool it completely before slicing.
This is the texture of the cake after slicing.
Ingredients (US 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)
Recipe 1 – Preparation
- Grease and flour a 7 inch cake pan. Or Alternately grease and line with a butter paper. Set aside.
- Preheat the oven to 180 C or 360 F for at least 15 mins. If using a OTG. both the heating elements (top & bottom) should be On or follow the Manual for baking a cake.
- 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, orange juice, 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.
Recipe 2 – Vegan orange cake
- Grease & dust with flour a 8 inch cake pan or simply grease and line. Preheat the oven to 180 C or 360 F for at least 15 mins. If you do not have a 8 inch pan, then use a 6 inch pan and 2 ramekins.
- Place a sieve over a large mixing bowl and add 1 ½ cups flour, ¼ tsp baking powder, 1 tsp baking soda and 1/8 tsp salt. Sieve the ingredients to the bowl.
- Add ¾ cup sugar and 1 ½ tbsps orange zest. Mix everything well.
- Pour 1/3 cup oil (80 ml), 1 cup orange juice & 1 tablespoon vinegar.
- Gently mix with a spatula or a whisk to incorporate the dry ingredients into the wet.
- Transfer the batter to the cake pan. Tap it to the counter twice to release any air bubbles.
- Bake the orange cake for 24 to 27 mins. When the cake is fully baked, a tester inserted comes out clean. Bake a little longer if it is moist in the center. Adjust the timings as every oven is different.
- Cool the eggless orange cake pan over a wired rack for 10 mins. Invert it over the rack and cool completely.
- Flour: I have made this cake with fine wheat flour and turned out good for us. If you do not like the taste of wheat flour in bakes, then use all-purpose flour. For a very light cake, use cake flour.
- Sugar: If you like your cake to be sweeter or you do not intend to frost your cake, then use 2 to 3 tbsps of sugar mentioned in the recipe.
- Orange juice: If using wheat flour then add 2 to 3 tbsps more of orange juice.
- Orange Zest: Grate the orange peel on a fine grater. Avoid using the pith or the white part of the orange peel as it tastes bitter.
- Flour: You can use wheat flour or all-purpose flour. I felt the cake has more nutty flavor. (a dominant flavor of atta). I won’t suggest making this with atta if you want to make this for an occasion. However half and half (1:1) ratio of wheat and all-purpose flour works well.
- The step by step pictures and video were shot at different times. I used wheat flour in the pictures and all-purpose flour in the video.
- Pan size: Use a 8 inch cake pan. In the video I used a 6 inch pan so the cake top had cracks and took a little longer. If you do not have a 8 inch pan, simply use a 6 inch pan and 2 ramekins to fill the excess batter.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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