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.
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, 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.
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 it completely before slicing.
This is the texture of the cake after slicing.
Related recipes
Eggless Fruit Cake
Eggless Chocolate cake
Eggless Black Forest cake
Eggless Carrot cake
Eggless orange cake (recipe 1)
Eggless Orange Cake Recipe
For best results follow the step-by-step photos above the recipe card
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)
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.
Notes
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)
© Swasthi’s Recipes
Made this cake n it came out very well…juz love it
Hi Swasthi, love your recipes and keen to try this one! can you suggest an alternative to condensed milk ? Trying to keep it dairy free.
Hi Deepthi,
I have shared 2 recipes in this post. One of these is vegan.
Hi Swasti,
Tried many of your recipes and turns out awesome every time. Planning to make orange cake, Can you also update if not in oven how to bake on gas top Is it possible?
Hi Sudha
Thank you! I haven’t tried this cake in the cooker so can’t tell the exact time. I have a separate post on baking in a cooker or kadai. Please check it here – cooker cake. If you are trying the second recipe (without condensed milk) it should be done in 50 to 60 mins in a 7 inch pan. Hope this helps
yeah definitely, will check and i am going to try with condensed milk 🙂
Thank u,
I want the recipe of banana bread, because one day I made it became taste less the smell is also not good.Can you tell what’s wrong in that bread.
Hi Kavitha
I will be sharing a different recipe for banana bread soon. Meanwhile you can check this old recipe banana bread. The flavor won’t be good if you don’t use the right kind of oil. Try with melted butter.
Hi, I want to make orange cake but the flavour will come tasty or we should add orange essence & colour to it. I am morphy Richard 28lts OTG.Please send me some tips to bake.
Hi Kavitha
Yes it comes out good even without essence or any flavor and color. Orange zest is good enough for flavor. I use the oranges that are deeper in color (like santra in India) which gives the natural color to the cake. For using your oven, pls follow the manual.
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.
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.
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
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.
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
Welcome Monika
So happy to know you have tried a lot of recipes. Thank you so much!
🙂
Can we use lemon juice instead of vinegar? Trying the vegan version.
Yes you can use lemon juice
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.
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.
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?
Hi Juhi,
Thank you! Orange juice goes with the condensed milk. I fixed it.
Thanks again
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 ?
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
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
Is this recipe for 1kg cake?
I tried this cake,it turned out very well,the steps are clearly explained.
Glad to know!
Hi…. Looks delicious…. What can I use instead of orange zest and vinegar or apple cider?
Hi Bani,
Thank you! You can try with lemon zest and lemon juice
would this also work for eggless lemon cake?
Hi Lin,
I haven’t tried. With so much of lemon juice not sure!
I tried and follow the exact recipe and awesome.. it’s turnout really well.. thanks a lot
Hi Swapanali
You are welcome! Glad it turned out good. Thank you
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.
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.
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!
Thank you Neha
Glad it turned out good. Wow! vanilla ice cream and orange cake! Nice.
Looks lovely..i have lately researching on bake material for cake pans. Can you please recommend which material is best for baking
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.
You rock!! Thanks for the information. Please provode your insight on daily cookware too? I am using calphalon for evaryday cooking
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.
Love the thought behind your initiative. Will definitely try.
Thank you!
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.
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.
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.
Hi Shilpa
Thank you so much for the comment. So glad to know the cake turned out good
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
Welcome Sneha
You can try. 1 cup equals 120 to 125 grams of all purpose flour