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Eggless Orange Cake recipe

By swasthi , on December 24, 2019, 72 Comments, Jump to Recipe

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.

Eggless orange cake

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.

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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.

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.

thick batter ready to bake

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.

baked eggless orange cake with condensed milk

8. Place the cake pan over a wired rack and cool for 10 minutes. Then remove to a wired rack.

cooled cake on a plate

Cool completely and slice the eggless orange cake.

eggless orange cake recipe

Recipe 2

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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, 80 ml) ( 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.

sieve flour leavening agents to make eggless orange cake

3. Add sugar and orange zest. Mix everything well.

adding sugar and orange zest

4. Pour oil, orange juice & vinegar.

pouring oil and orange juice
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5. Gently whisk together to incorporate the dry ingredients to the wet.

eggless orange cake batter

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.

batter in a cake pan

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.

cooling baked eggless orange cake in pan

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 it completely before slicing.

cooling eggless orange cake on a rack

This is the texture of the cake after slicing.

sliced eggless orange cake
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eggless orange cake recipe

Eggless Orange Cake Recipe

Soft, moist & delicious bakery style orange cake.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings8
AuthorSwasthi

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)
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Instructions

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, 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.
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Notes

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.

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)

Nutrition Facts
Eggless Orange Cake Recipe
Amount Per Serving
Calories 269 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Cholesterol 42mg14%
Sodium 223mg10%
Potassium 260mg7%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 15g17%
Protein 4g8%
Vitamin A 505IU10%
Vitamin C 13.5mg16%
Calcium 110mg11%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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.
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Comments

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  2. Sasirekha says

    October 12, 2020

    5 stars
    Thank you for the recipe. I tried the vegan type. First time tried with 1 cup wheat flour and 1/4 cup sorghum flour. Its bit sticky but tastes awesome. Is the stickiness because of the flour? Otherwise its simply perfect.

    Reply
    • swasthi says

      October 13, 2020

      Welcome Sasirekha,
      Overmixing cake batter can make the cake sticky, chewy or even gluey. It is not due to flour. Just mix it until well combined. Avoid using cold ingredients. Thanks for rating the recipe. Hope this helps.

      Reply
  3. Monika says

    August 16, 2020

    5 stars
    Hey Swasthi, Hope you are fine. It’s been few years that I am trying your recipes and all turns out not only good but awesome.
    Can I use the bottled orange juice which is 100% juice without sugar and tastes slight bitter at the end of the sip ?

    Thanks

    Monika

    Reply
    • swasthi says

      August 16, 2020

      Hi Monika
      I am good. Thank you! I remember you.
      🙂
      Yes You can use. I have made the first recipe with bottled juice. It works well. Thanks for rating the recipe.

      Reply
      • Monika says

        August 16, 2020

        Thanks for the reply Swasthi. I am glad that you still remember me 🤗

        I have missed to rate the recipe till now but believe me each of it are deserves five stars. I have tried Idli and Dosa better, varieties of cake, burger tikki and so many vegetable curries. And all turned out awesome.

        Previously I was using cooked rice in dosa better but from your recipe note I knew that the rice gets stale till the time better comes to an end. The recipes are best balance of taste and nutrients both.

        Indeed you are a kitchen queen. Your family must be feeling proud of you 😀

        Warm regards,

        Monika

        Reply
        • swasthi says

          August 17, 2020

          Welcome Monika
          So happy to know you have tried a lot of recipes. Thank you so much!
          🙂

          Reply
  4. Namrata says

    August 4, 2020

    Can we use lemon juice instead of vinegar? Trying the vegan version.

    Reply
    • swasthi says

      August 4, 2020

      Yes you can use lemon juice

      Reply
      • Namrata says

        August 10, 2020

        Hi Swasthi,
        Thanks a lot for your prompt responses. I tried my hands first time in baking and it turned out good. Though little wet but as my cake tin is 6-7 inches. So as u replied on other post, i could have increased the baking time little more.
        Another thing, it was vegan so double bonus.

        Reply
        • swasthi says

          August 11, 2020

          Hi Namrata
          You are welcome! Yes if you use a smaller pan, bake little longer. If you use a bigger pan, cut down the baking time.

          Reply
  5. Juhi says

    July 23, 2020

    Hi Swasthi,
    I have been following your blog & recipes for many years & have had good results always!
    I’m planning to try this orange cake soon but I cant find the step where you added orange juice, only zest is mentioned. Kindly advise

    Thank you😊

    Reply
    • swasthi says

      July 23, 2020

      Hi Juhi,
      Thank you! Orange juice goes with the condensed milk. I fixed it.
      Thanks again

      Reply
  6. Monika says

    May 17, 2020

    Hi Swasthi,
    I tried Orange cake with wheat flour in a bread loaf pan. It took @ 45 mins in an oven but just came out good for me. Though it is little dense. I felt the better consistancy little hard but thank God that I went through the notes which was saying to add 2-3 tbsp orange juice if taking wheat flour. So I did and it tastes awesome. I want to ask that does all the wheat flour cakes come out dense? Or I am mistaken somewhere ?

    Further, can we use curd in cake recipes ?

    Reply
    • swasthi says

      May 18, 2020

      Hi Monika
      Glad to know it turned out good. Yes wheat flour in any cakes comes out dense & even the flavor is a bit different. But if making chocolate cakes, wheat flour or millet flours work well.Though they are dense, flavor is good. Regarding curd, it depends on the recipe. I use it only to make sponge cake. I prefer milk and vinegar instead.
      Hope this helps

      Reply
      • Monika says

        August 16, 2020

        Hey Swasthi, Hope you are fine. It’s been few years that I am trying your recipes and all turns out not only good but awesome.
        Can I use the bottled orange juice which is 100% juice without sugar and tastes slight bitter at the end of the sip ?

        Thanks

        Monika

        Reply
    • Stargirl says

      June 22, 2020

      Is this recipe for 1kg cake?

      Reply
  7. Bharati Thakur says

    May 14, 2020

    I tried this cake,it turned out very well,the steps are clearly explained.

    Reply
    • swasthi says

      May 16, 2020

      Glad to know!

      Reply
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  9. Bani says

    April 23, 2020

    Hi…. Looks delicious…. What can I use instead of orange zest and vinegar or apple cider?

    Reply
    • swasthi says

      April 23, 2020

      Hi Bani,
      Thank you! You can try with lemon zest and lemon juice

      Reply
  10. lin says

    April 22, 2020

    would this also work for eggless lemon cake?

    Reply
    • swasthi says

      April 23, 2020

      Hi Lin,
      I haven’t tried. With so much of lemon juice not sure!

      Reply
  11. swapanali says

    April 4, 2020

    5 stars
    I tried and follow the exact recipe and awesome.. it’s turnout really well.. thanks a lot

    Reply
    • swasthi says

      April 4, 2020

      Hi Swapanali
      You are welcome! Glad it turned out good. Thank you

      Reply
  12. Tanya says

    April 3, 2020

    I am planning to make this cake and don’t have orange juice. I have oranges. Can i make my fresh orange juice? Please let me know the measurements. Please also recommend frosting.

    Reply
    • swasthi says

      April 3, 2020

      Hi Tanya,
      Yes You can use the same amount of fresh orange juice. You can check my other cake recipes for frosting. Please use the menu bar.

      Reply
  13. Neha says

    March 31, 2020

    Delicious! And so simple to make!
    Made it today and half of it is already gone!
    Pair it with vanilla ice cream for extra sumptuousness!

    Reply
    • swasthi says

      April 1, 2020

      Thank you Neha
      Glad it turned out good. Wow! vanilla ice cream and orange cake! Nice.

      Reply
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  15. Hima says

    December 25, 2019

    Looks lovely..i have lately researching on bake material for cake pans. Can you please recommend which material is best for baking

    Reply
    • swasthi says

      December 25, 2019

      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.

      Reply
      • Hima says

        December 28, 2019

        You rock!! Thanks for the information. Please provode your insight on daily cookware too? I am using calphalon for evaryday cooking

        Reply
        • swasthi says

          December 30, 2019

          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.

          Reply
  16. Ela says

    October 4, 2019

    Love the thought behind your initiative. Will definitely try.

    Reply
    • swasthi says

      October 6, 2019

      Thank you!

      Reply
  17. Irene says

    December 29, 2018

    5 stars
    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.

    Reply
    • swasthi says

      December 29, 2018

      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.

      Reply
  18. Shilpa says

    December 26, 2018

    5 stars
    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.

    Reply
    • swasthi says

      December 27, 2018

      Hi Shilpa
      Thank you so much for the comment. So glad to know the cake turned out good

      Reply
  19. Sneha says

    March 2, 2017

    5 stars
    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

    Reply
    • swasthi says

      March 4, 2017

      Welcome Sneha
      You can try. 1 cup equals 120 to 125 grams of all purpose flour

      Reply
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  21. Bhavana says

    October 14, 2016

    5 stars
    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

    Reply
    • swasthi says

      October 15, 2016

      Hi Bhavana
      So glad to know you tried so many recipes. Appreciate your comment. Thanks a lot

      Reply
  22. mea says

    October 11, 2016

    hi swasthi.. i loved this recipe.. can you please suggest this recipe with eggs
    thank you

    Reply
    • swasthi says

      October 12, 2016

      Hi Mea
      I have not tried orange cake with eggs yet

      Reply
  23. Smitha says

    February 16, 2016

    4 stars
    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.

    Reply
    • swasthi says

      February 16, 2016

      For the Fruit cake i have mentioned the measurements in grams. Hope this helps

      Reply
  24. Smitha says

    February 16, 2016

    4 stars
    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.

    Reply
  25. Saji says

    December 20, 2015

    Made orange cake yesterday. It was great. We finished the cake in one hour. Thank you very much for the fantastic recipe

    Reply
    • swasthi says

      December 21, 2015

      Welcome Saji
      so glad to know it turned out good

      Reply
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