Veg Recipes of India

eggless orange cake recipe, vegan orange cake, whole wheat orange cake

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eggless orange cake vegan recipe
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eggless orange cake recipe with step by step photos. easy, simple and no fuss recipe to make vegan and eggless orange cake. the cake has the orangish flavor with a light orange color and is a soft and light cake.

this vegan orange cake recipe is made with fresh orange juice but you can even use readymade orange juice. the quantity is a medium sized bar of cake enough for 3 to 4 people. adapting this cake recipe, i have also made eggless orange muffins recipe.

i have made this orange cake with whole wheat flour and powdered jaggery as well as sugar on various occasions. you can also use all purpose flour and fine or powdered sugar. this is not a heavy cake as i have used very less oil (¼ cup). so even after having the cake, you won’t feel heavy. a relatively healthy recipe of an orange cake.

you can even frost the cake with some orange whipped cream or butter icing. i kept it plain as we like it this way.

vegan eggless orange cake recipe

this orange cake can be baked both in regular oven and in the microwave oven with convection mode.

if you are looking for more eggless cake recipes then do check vanilla cake, pound cake, banana cake, black forest cake, pressure cooker cake and eggless atta cake recipe.

eggless orange cake recipe below:

eggless orange cake recipe

eggless orange cake recipe, vegan orange cake, whole wheat orange cake

eggless orange cake recipe - soft and light cake made with fresh orange juice and whole wheat flour.
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course desserts
cuisine world
prep time 20 minutes
cook time 35 minutes
total time 55 minutes
servings 3 to 4
calories 472 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup whole wheat flour (atta) OR all purpose flour (maida) OR half-half of both the flours
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • ¾ to 1 cup orange juice - IF using whole wheat flour then add 1 cup orange juice AND if using all purpose flour, then add ¾ cup orange juice
  • ½ cup regular fine sugar OR powdered jaggery OR organic unrefined cane sugar OR powdered sugar - add more if required
  • ¼ cup olive oil or butter or any vegetable oil
  • ½ teaspoon orange zest
  • 1 tablespoon eggless vanilla custard powder OR corn flour (corn starch)

how to make recipe

  1. preheat your oven to 180 degrees C. 

making eggless orange cake batter:

  1. sieve 1 cup whole wheat flour with 1 tbsp corn starch (custard powder), a pinch of salt, ½ tsp baking powder and ½ tsp baking soda. keep this sieved mixture aside.

  2. in a bowl add the ½ cup sugar and ¼ cup oil. you can also use softened butter instead of oil.
  3. with an electric beater or hand beater or a wooden spoon, beat this mixture of oil/butter and sugar till well blended and creamy. i have made this cake with jaggery too. so you can add powdered or grated jaggery too instead of sugar.
  4. i made fresh orange juice. you can use ready juice too. for making fresh juice, use an electric juicer. you can also blend the orange segments (seeds removed) and strain the juice like i have done. i used three medium oranges to get a bit more than 1 cup juice.
  5. add 1 cup of the orange juice to the sugar and oil mixture. if using whole wheat flour, then 1 cup of orange juice works well and if using all purpose flour, then you can add about ¾ cup of orange juice.
  6. stir very well.
  7. now add the sieved flour mixture and ½ tsp orange zest. you can add about 1 tsp orange zest too. to get a more dominant flavor of oranges, add orange extract or essence.
  8. mix everything very well. there should be no lumps in the cake batter.

baking eggless orange cake:

  1. pour the batter in a lined or greased cake tin of about 7×4 inches. use a spatula to scrape the batter from sides and add it to the cake pan.
  2. tap the pan from the sides so that excess air bubbles are released and the batter becomes even in the pan.

  3. bake the orange cake in a preheated oven for 180 degrees C for 30 to 35 minutes.

  4. when warm or cool, serve orange cake with tea or coffee. you can wrap the remaining cake and keep in the fridge. 

  5. this orange cake stays good for about a week in the fridge.

recipe notes

  • if using fresh orange juice, then make the juice just before you add it to the oil-sugar mixture. keeping orange juice for a long time can result in it getting bitter and spoiling the taste of the cake.

rough nutrition info per serving:

Nutrition Facts
eggless orange cake recipe, vegan orange cake, whole wheat orange cake
Amount Per Serving
Calories 472 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Sodium 263mg 11%
Potassium 377mg 11%
Total Carbohydrates 73g 24%
Dietary Fiber 4g 16%
Sugars 40g
Protein 5g 10%
Vitamin A 3.3%
Vitamin C 50.7%
Calcium 5.2%
Iron 9.5%
* Percent Daily Values are based on a 2000 calorie diet.


step by step eggless orange cake recipe:

1. preheat your oven to 180 degrees C. sieve 1 cup whole wheat flour with 1 tbsp corn starch/custard powder, a pinch of salt, ½ tsp baking powder and ½ tsp baking soda. keep this sieved mixture aside.

flour for making eggless orange cake recipe

2. in a bowl add the ½ cup sugar and ¼ cup oil. you can also use softened butter instead of oil.

sugar for eggless orange cake recipe

3. with an electric beater or hand beater or a wooden spoon, beat this mixture of oil/butter and sugar till well blended. i have made this cake with jaggery too. so you can add powdered or grated jaggery too instead of sugar.

sugar for eggless orange cake recipe

4. i made fresh orange juice. you can use ready juice too. for making fresh juice, use an electric juicer. you can also blend the orange segments (seeds removed) and strain the juice like i have done. i used three medium oranges to get a bit more than 1 cup juice.

orange juice to make vegan orange cake recipe

5. here is the strained fresh orange juice.

making eggless orange cake recipe

6. add 1 cup of the orange juice to the sugar and oil mixture. if using whole wheat flour, then 1 cup of orange juice works well and if using all purpose flour, then you can add about ¾ cup of orange juice.

making vegan orange cake recipe

7. stir very well till the sugar dissolves.

making eggless orange cake recipe

8. now add the sieved flour mixture and ½ tsp orange zest. you can add about 1 tsp orange zest too. to get a more dominant flavor of oranges, add orange extract or essence. to get the zest of orange, just grate the orange peel, before you peel the oranges. use a hand held grater to grate the orange peel. only grate the orange part. don’t grate the white part.

batter to make eggless orange cake recipe

9. mix everything very well. there should be no lumps in the cake batter.

making eggless orange cake recipe

10. here the orange cake batter is ready.

batter for eggless orange cake recipe

11. pour the batter in a lined or greased cake tin of about 7×4 inches. use a spatula to scrape the batter from sides and add it to the cake pan.

making eggless orange cake recipe

12. tap the pan from the sides so that excess air bubbles are released and the batter becomes even in the pan.

baking eggless orange cake recipe

13. bake in a preheated oven for 180 degrees C for 30-35 minutes.

baked eggless orange cake recipe

14. when warm or cool, serve orange cake with tea or coffee. you can wrap the remaining cake and keep in the fridge. this orange cake stays good for about a week in the fridge.

eggless orange cake recipe, orange cake recipe




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Reader Interactions

{ 395 Responses }

  1. Want to make vegan cakes but I need them to bake faster to save time. Would these work well as cupcakes with a shorter bake time?

  2. Hi dassana
    Yesterday I made this orange cake third time.first time it was good.second time a big disaster😢nd third time super duper hit.
    But this time I baked at 160 instead of 180 nd for 30 min. Nd pls guide what is the role of custard powder in this recipe because I forgot to use this but still my cake is very nice. Thanks a lot for sharing such an easy yet delicious recipes.

  3. Just made this cake! Turned out awesome and looks like my daughters will not save any for me and my husband.
    I keep trying your recipes and also recommend to all my friends. Thanks so much!

  4. I baked this cake today and it turned out delicious! Loved the orangey flavour and the consistency was just right.Thanks a lot Dassana! I’m a huge fan of your recipes. Keep up the good work:)

  6. Hi..
    I am planning to bake this today in pressure cooker.. will butter taste good or oil?
    Thanks,
    Kirti

  7. Hi Dasanna
    Your cake and muffins receipes are just amazing. Love your receipes since I also want to bake eggless.
    Thanks a lot.
    Regards
    Lavanya

  8. Hello ☺☺….
    Can I bake this in a pressure cooker as well !! And can i add some choco chips in it ???

  9. Hi Dassana,

    Tried this for Christmas and it came out amazing, lip smacking yum. I took some batter and added cocoa powder in it to make marble cake.
    You are really amazing. Even though it is eggless and whole wheat cake, it was light and moist. You rock. Keep sharing

    • wow marble cake 🙂. i have been wanting to make marble cake from a long time. thanks for sharing garima. i will give a try to make marble cake with this recipe.

      • Yes please do so. Orange and chocalate is a great combo. All thanks to you, people think of me as a good baker now 🙂

        I was not able to take jest out of orange so skipped it. BTW, can this recipe be doubled?

  10. Yesterday I made it. It came out so nice.. I made it with mosambi or citrus limetta. I was so excited to see the yellow colour and flavour. I made with atta only. It was awesome . Dassana you’re just superb. Sometimes I feel aapke pair kahan hai??? Chhuna hai mujhe

    • thats nice urmi. i am sure with mosambi the color and taste must have been awesome. thanks for sharing. i will also give a try. thanks for the gesture urmi and i am humbled 🙂

  11. Hi, nice receipe.can i make it totally with wheat flour and will it remain good for 2 days outside at room temp? I am planning to carry it for travel

  12. Hi mam,
    I tried the recipe but it turned to brown even before the given time and was not so pluffy does it need to add yeast to the recipe.
    I am using Godrej microwave convection oven.

    • yeast is not required. did you only use the convection mode or a combination of convection + microwave mode? convection ovens usually bake faster. so if the top gets browned, then you can cover it with an aluminium foil. either you can reduce the temperature by 15 to 20 degrees celsius or reduce the time by 10 to 20 minutes. also since the heating element is on top in a microwave convection oven, the top gets browned faster.

  15. Made this twice. Was fabulous, especially with some chocolate chips and almond slices to top it off. Wanted to ask if you think it would work with mango juice (store bought) for a mango cake?

  16. Ma’m, I Baked the Recipe exactly as u said but, The insides are still moist, even after baking it for 40minutes, still it looks a bit uncooked, what went wrong ?, and is ur cake texture moist or dry ?

    My Oven : LG 1000watt Conventional
    Recipe : Around 120gms
    BakingTime : 40 Minutes @ 180-C

    • aravind, try baking for some more time. baking time varies with oven make, model, size and type. no two ovens will have the same temperature and baking time. the texture is moist.

  17. Hey there..i wanted to ask if we can use sweet lime insted of orange..? N in how much quantity..?

  18. Hi,

    i got Orange crush at my home from mahabaleshwar.. and i have some leftover pineapple flavoured creamcheese whipping cream icing. Was thinking of making orange cupcakes with that pineapple icing. May I use ur recipe and instead of using orange juice, use orange crush (thick squash kind) in the cake batter. question is then how do i adjust water as this will be thicker than juice and I will hv to adjust the consistency using smthing else.. should I use water or milk ? plz suggest

    • you can use orange crush. try to get a medium flowing consistency in the batter. add some water to get this consistency. do not add milk. hope this helps.

  19. And can i put lemon zest instead of orange and can i avoid using custard powder or corn flour,or what else should be put instead of that

  20. Hi can i use tetra pack Wala orange juice, of harvest and if i am using that then how much extra sugar should I put in the cake i have harvest Wala orange juice, can you please tell me that

    • i cannot tell how much sugar to add as usually readymade orange juices are already too sweet. what i suggest is add the orange juice and then check the sweetness in the batter. if you feel the sweetness is less, then just add a few tablespoons of powdered sugar and mix.

  21. Hi dassana, I’m a big fan of your’s… Have tried most of your recipes and it’s always been a super… Thank you so much…
    I tried the same recipe with pineapple puree and it came perfect…
    I’ve a question… What should I do if I want to make orange coffee cake?
    Thanks a ton again for the wonderful recipes..

    • Welcome Hemakiran. Thanks for your kind words. Just add 1 tablespoon instant coffee powder. For a more strong coffee taste you can add 2 tablespoon instant coffee powder. just dissolve it in little bit of warm water and then add.

  22. Hi could you help me with the weight of 1 cup wheat flour in grams ? I tried adding 1/4 cup dried blueberries dusted in flour to the batter, however the blueberries sank to the bottom, how could I prevent this next time?

  23. Hi tried this cake ( using only whole-wheat) with 1/4 cup dried blueberries tossed in a little flour.I folded the blueberries in just before poring into the tin.However the blueberries sank to.the bottom…could u help pl
    Another thing I notice while baking eggless cakes , the center of the cake always tends to sink in a little after taking out from the oven…the tester comes out completely clean…haven’t been able to figure out why? Pl help

    • ambika, if the berries are tossed in flour very well, they will not sink. telling you from experience. the sinking of the cake could be due to the size of the pan or opening the oven door too many times. only when the cake is 3/4th done, then only open the oven door.

      • I don’t open the door at all until the timer goes…also follow the size of the tin…so don’t really know what the problem is 🙁

  27. What type of oven are you using!?im still confused which one to buy..otg or convection now i am using a round oven which is not giving satisfactory results..either to sides are over cooked and inner is undercooked.Help me please..it would be nice to talk to someone who’s expert in this field.

  28. Another super tasty recipe from you. Mine was very fluffy n soft but it broke into halves before I could even cut it. I used maida instead of atta. Is it because of that

    • thanks pallavi. looks like the cake needed to be baked more. also let the cake completely cool down and then remove from pan. removing from pan while the cake is hot can break it.

  29. Can we put the orange juice without straining it? That way we will be using the fibres as well, which is a healthy option.

    • aastha, then the chewy fibers will come in the juice and in the cake the fibre threads or strands will be felt. the seeds will also come in the juice. if you use a juicer to make the juice, then no need to strain it. but if you have used a mixer or blender to make the juice, then the juice needs to be strained.

  31. Thanks again Dassana. My cake is in the oven. I just wanted to understand the utility of custard powder in the cake. Thanks and Merry Christmas 🙂

  32. Hi Dasana,

    By mistake I forgot to add salt and zest in cake. Is salt needed? What would be the impact?

    • prerna, salt brings up the flavors of the ingredients in the cake. its fine if you have forgotten. zest gives a lot of citrusy orange flavor. so there will be some loss in the overall aroma and flavor of the cake.

  33. Hi Dasana,

    Thankyou for the wonderful recipe. Please can you tell If I can skip corn starch/custard powder as I dont have it ? Can we use corn flour instead of corn starch? Please advice.
    Thanks in Advance 🙂

    • prerna, if by corn flour if you mean the yellow coloured corn flour or what in india is known as makki ka atta, then do not add. skip adding corn starch or custard powder.

  34. Hi
    I want to make orange chocolate cake
    Can you please help?
    And secondly I don’t have a loaf tin only round cake tin What should be the size of round cake tin for this much batter!

    • anupriya, you can use a round tin of 5 to 6.5 inches in diameter for this recipe. for chocolate flavor, you can add 1 to 2 tablespoons of cocoa powder to the flour. you may need to add some orange juice to get a medium consistency flowing batter.

  36. Hi Dassana, Thanks a ton ! I will try it again. Problem is some times the wheat flour(dry) takes long time to mix with wet and results in dense cake so i thought using a whisk was a good idea. Thanks for sharing such healthy recipes !! I feel that using sugar always results a beautiful texture when compared to jaggery or cane sugar.

    • welcome brindha. some varieties of wheat flour absorb a lot of water. so you can always add more orange juice. its better to keep some extra orange juice handy. you can use a hand held whisk to mix the batter. i have made this orange cake with both cane sugar and even jaggery in this recipe. with jaggery the cake has a nice soft texture. also with sugar the recipe turns out good.

  38. Hi Dassana, the cake was moist and soft. I cut it while still hot after I flipped upside down. I think due to this the cake got pressed but the taste was awesome. Can I use electric egg beater to mix dry and wet? Texture wise my cake was bit more dense than yours…what could be wrong?

    • brindha, firstly always let the cake cool down completely and then remove it from the mould. sometimes when removing hot cakes, they can break and fall apart. do not use egg beater. usually eggless cakes are best folded or lightly mixed as eggs are not used. denseness could be due to over folding or mixing or due to the quality of either baking soda or baking powder – meaning they should be fresh and react and fizz when added in the batter.

  39. I followed t he orange cake recipe as per your instructions. But the cake did not rise and sank down . W hat is the mistake,? With in 10 minutes it had risen slightly and the knife came with out sticking .

    • 10 minutes is a very short time for baking. the cake has not baked and thats why it sunk. if the cake is baked well, it won’t sunk. while testing, the skewer or toothpick or knife should be inserted till the bottom of the pan and in the centre. mostly the cake bakes first from the sides but the centre takes some time to bake.

  40. Thanks for an awesome recipe, the cake turned out really well, could I double the recipe- would both baking powder and soda need to be doubled? TIA

  41. Hi Amit, its so nice to see that you take so much time/effort to answer every doubt /query. its worth thousand praises!
    Iam very new to baking, so pls do pardon my silly questions!
    1)For this amazing recipe, i wish to replace oil with normal salted butter. How much butter will i need n whether melted or softened?
    2)which is anyway better to use: oil or butter.
    3) will skipping vanilla custard pdr affect the end result much? why do we add this.
    thanks for all these awsom( and surprisingly easy to follow) recipes..
    cheerio..Manjree

    • thanks manjree. your queries answered below.

      1. use melted butter and the proportion is one-fourth cup.
      2. both are fine to use. butter as well as oil. with butter of course, the cake will have a rich taste. also use a whired whisk if using butter for mixing the batter as the melted butter may condense when coming in contact with orange juice, especially if its chilled or made from chilled oranges.
      3. not much. you can skip custard powder.

  42. Hi, for how much time should i bake this egless orange cake if i have an OTG instead of an oven.

    • around the same time as mentioned in the recipe. i have also baked in an OTG. depending on the size and capacity of the OTG, it will take less or more time, so i cannot tell you the perfect time.

  44. Hai, today I tried this orange cake & came out well, but sweetness is very less and also the raw smell of the wheat flour was there. Can u give suggestions……?

    • sweetness depends on the sourness of oranges. meaning if the oranges are sour or less sweet, then more sugar needs to be added. if you have used sweet oranges, then amount of sugar mentioned in the recipe works well. raw smell will only be there, if the cake is not baked well. but for any cake or bread made with whole wheat flour, the aroma of whole wheat will be there. you can also add some orange essence or vanilla extract to tone down the aroma of the whole wheat. hope these suggestions help.

  45. Hi, can I remove corn flour from the recipe? My son is allergy of corn, dairy and egg, thanks for ur eggless recipe 🙂

  46. I really like all your recipes. I have made a variety of food following your recipe. They are the best. I tried orange loaf for the first time. Using exactly the same recipe, I used all purpose flour and 3/4th cup of orange juice, the cake looked really good when baked and I had a small bite, it tasted very good. However the batter looked a bit thin to me but I still went ahead and baked when I was taking it out of the baking tray it felt very soft and almost broke and a bit got stuck at the bottom despite of greasing the tin. I think 3/4th cup of Orange juice was a bit too much. But I will not give up, I will try to bake this again. Do you think I should reduce the orange juice a bit or increase the quantity of flour? But I really thank you for posting amazing recipes with pictures.

    • thanks mamtha. if the batter is thin too, then also you can bake a really good cake. here the cake was not done meaning half or 3/4th cooked. thin batter cakes take more time to bake. also baking time varies from oven to oven.did you check with a tooth pick before removing the cake from oven. always always insert the tooth pick in the center as well as the sides and also and till the bottom of the cake. depending on the quality of flour, more or less liquids can be added. so if you feel the batter is too thin, 1 to 2 tablespoons flour can be added. some orange juice can also be reduced if baking the cake next time. you can add 1/2 to 2/3rd cup orange juice. i hope the cake turns out well the next time you bake it. happy baking 🙂

      • Thank you so much for replying. I will be making it again very soon. I did check with the toothpick before taking it out. I will keep in mind all the points you have mentioned.
        All your recipes are just too good with all the substitutes and with pictures. Keep up the good work.

  48. Hi, This is the third time I m baking this cake. Added 1/2 a cup almond meal n it turned out delicious. My 4yr old loved it.
    Thanks once again.

  49. Hey Dear,

    A big thanks for this recipe. I have prepared this cake and its yummy I prepared thin in Cooker. Kept salt in bottom and baked it for 35 minut. it came out really delicious. you are a big saviour for me.

  50. Can I use the same recipe to make a lemon cake? Just replace orange juice with lemon ? Any changes in the quantity ?

    Thanks !
    Btw: Love your orange cake recipe here! A win for all occasions and especially with the non chocolate lovers.

  51. Made this cake n having it now. Its so so so delicious. My new favourite.. its yummy.. supa easy to make n with no eggs.
    Thanks a lot for the recipe.
    I give ☆☆☆☆☆(5 stars) to this cake.

  52. hey amit
    can i add cherry in orange cake batter.and one more query is both are required baking powder and baking soda.
    plz reply am waiting……

    • preety, you can add cherries. but just dust them with some flour before adding to the batter, so that they don’t settle down while baking. both baking powder and baking soda are required.

  53. Nicely explained… I made this cake today and everyone loved it…ended it in few minutes… I am a big fan of yours and have tried few recipes till date.This cake is memorable
    ..Thank you

  54. Hi dasana , i tried this cake before and now wanted to try with pine apple puree …can I replace pineapple juice with orange juice ?
    Thanks

  55. I tried this cake.It did come out well except that it was sticking to teeth a little bit however the toothpick came out clean from the center when I checked.
    I used all purpose flour and only thing that I didnt add was orange zest.
    My custard powder was a little old too (dont know if that could be the reason).
    Preheated over for 15 mins(dont have any preheat menu), and baked for 30 mins @ 350F.
    What could be the reason of the stickiness?

    • the sticking on the teeth means that the cake still need to be baked. this has happened with me too, but for a few other cake recipes. here what happens is the tooth pick comes out clean, but the stickiness is felt in the palate. so what i do is i keep the cake back in the pan. preheat the oven and then bake for about 5 to 7 minutes, so that the stickiness goes away. i guess this could be due to the old custard powder as the recipes i had made, i had also used an old custard powder.

  56. Can I bake this cake in idili steamer using the idli trays like in shape of idli ; if so how to do it ? Any changes in recipe

  57. Hv tried the apple n the chocolate cake.Came out well as xpected.Will try the orange one as well but unable to get orangezest ,any replacement for it? I just hv one word for yur recipies AMAZING

  58. Hello! I tried this cake today and it turned out great. I substituted half of the flour with finely powdered oats, added ground nutmeg and cloves for additional flavour. The sugar quantity needed to be increased since oats were added, but all in all, it was very fluffy and tasty. The family absolutely loved it. Thanks a lot 🙂

  59. Hi,
    I blindly follow your recipes and they turn out to be good. I have tried many recipes from your blog, which otherwise I would not have tried. Thank you very much for creating a space for veg recipes.
    I don’t have oven at home. so please tell me if i can try this orange cake as it is in pressure cooker. It would be great if you put a note on all oven based recipes for changes to be done in pressure cooker mode.

      • hi,
        I tried it in pressure cooker today. The test is yummy. But while taking it out it broke. The sides and bottom is a bit hard and rest of the cake is soft. So though the test is good, look n texture was not like cake. I used wheat flour available at home. I add soybean, oats etc to wheat. Is it because of it? In excitement I tried to take it out before it cooled completely. That also might have made it brittle. please guide what went wrong.

        • hemangini, in a pressure cooker cakes bakes well. so could be due to the soy bean and oats. also always let the cake become warm and cool down completely before removing. the cake is so soft when hot, that it will break while removing when still hot. next time just try with wheat flour.

  60. I baked this cake, and added dried cranberries (cooked in orange juice and some sugar) to the batter. It came out excellent. It’s a very good recipe. I forgot to add the custard powder, but even then the cake was really good. Thanks so much.

  61. Hi mam, this cake has been a big hit in my home and I have made it numerous times now. Even my mom who doesn’t like sweet edibles enjoyed it a lot .
    I wanted to know what will happen if I replace the orange juice with pomegranate juice.
    I googled pomegranate cake and the recipes were similar to this cake but I wanted your verdict on it.

    • thank you chandni. you can try with pomegranate juice. but since pomegranate juice will be less acidic then orange juice, i would suggest you to add 1/2 tbsp of lime or lemon juice to the pomegranate juice and then use in the recipe.

  62. Hi Dassana…. I have baked vegan orange cakes before but they would always brown quickly and appear like chocolate cake. But not this one…I baked it today(first time) minus the corn flour. Added some raisins and chocolate pieces…The aroma itself while baking could transport one to the ‘heavens’. The cake was a feast for the eyes and the stomach. PRICELESS…a GREAT recipe indeed. Thank you-)

  64. Hi Dassana,
    I tried your orange cake recipe. Now, I almost have become master in that. This is only cake that I bake. Everyone liked it in my home and it has become all time snack. It is too tasty when its served hot. Thanks for this easy orange cake recipe 🙂

    Thanks
    Lavanya

  65. Hi..excellent recipe..i tried it out and it was yumm! With 1 cup only little was made and its almost over! will be remaking it again sometime soon… had made orange cake with egg once but i am not fond of the eggy smell in the cake..your recip is quick and easy & better tasting than what i previously made! have followed a lot of your recipes but never left a comment..u r doing a great job posting such simple eggless recipes!

  66. Hi dassana, made this cake yesterday. Well it did not come out so nice. Firstly dassana please tell me if eating soda and bbaking soda is same or different. My cake was soft at th centre.Toothpick came to clean at the sides and not at the centre. I used a round 7.5 inch pan. I kept it for 30 my min and last 5min covered it with foil paper because it was getting brown .what must have gone wrong. I would definitely try it again with maida. If I want to add egg wen should I add it. Sorry for the trouble. It was my first cake .however it tasted good.
    Regards n thanks in advance
    Marina

    • eating soda and baking soda is same. the cake has not got baked from the center. when you check with toothpick, always check at the center. in a round pan, the sides get cooked faster than the center. due to the top heating element in the oven, the cake was getting browned quickly. if you keep the foil on top, the cake won’t get browned. i am not sure how will egg will be incorporated in this cake recipe.

      • Thanks a lot dassana for your reply. As I am new to baking and also new to OTG there will be failures initiàly. I hope my second try will not fail. I will surely keep the foil for 30 min. Actually I did not get a loaf pan locally nor it was available online hence used a round pan. However will try again and let you know.

        I did try the coconut macaroons . they were fabulous. Just that in my OTG I should have removed it in 10 min instead of 15 min. You see learning to use my new OTG.

        And also I tried the veg cutlet. I and my 8 year old son enjoyed eating them. No mistakes made here. Ha ha …thanks a lot
        Regards n tk care
        Marina

        • welcome marina. with a new oven, it does take some time to get acquainted with its temperatures and time taken for baking. after some more baking, you will get an idea. the size of the pan matters a lot. so always use the correct size of the pan for the recipe. i have had disasters myself when the pan was big and the batter was small or vice versa.

          thanks for the feedback on coconut macaroons and the veg cutlets. agree on veg cutlets no mistakes will be there 🙂

  68. Hi Dassana! I have tried your eggless mango cake that came out very nice. I normally make eggless cakes and most of the time my cakes come out a bit hard. But mango cake was awesome…very soft. Now I want to try this recipe of orange cake. Can I bake this cake in cooker. These days my oven is not in working condition.

  69. Hi , also one more question …. Normally for how many days can we keep the cake out side ? i baked a sponge cake on Friday and it got spoiled on Monday ( it was summer also) . But when I baked a mawa cake on Monday it stayed good till Friday . What could be the reason . Just curious to know . Thank you .

    • i don’t keep the cakes outside shamala since i live in india and most of the times its hot here. at colder freezing temperatures, you can keep the cakes outside for more than a week. the shelf life depends on many factors, like the ingredients used in the cake, the moisture content, the temperature conditions and humidity.

  70. Hi dassana ,
    I tried this orange cake and it turned out awesome . Thank you dassana for this recipe . I added one and half tsps of orange zest and I didn’t strained the juice (I made sure to remove all white pips , seeds etc and there is some wastage in this process ? ) .
    Also I baked the cake at 160C for 35 mins as my oven is a fan assisted one .
    Previously my cakes used to be very dense in look wise and I wrote a mail also to you regarding this and you replied me back explaining what could be the reason . Now my cakes coming perfect . Once again thank you dassana for your help.

    • thanks shamala. happy and feeling good. cakes are not difficult to make. just right proportions of ingredients, correct pan size and the kind of oven plus the baking time are some of the important factors. happy baking 🙂

  72. Thank you very much for the recipe. Tried it and it was awesome.
    I also tried with same with strawberry pulp,and tasted beautiful. My daughter loved the strawberry version as she likes strawberry. The orange version was perfect. Thank you once again.

  74. Thanks for the recipe. Tried orange cake. It’s so simple n has turned out very soft. Sooper likes 🙂

  75. Hi Dassana,
    I want to try this cake for my mother in law’s birthday . I have made chocolate cake and walnut dates coffee cake using Atta. Everytime the cake tasted good, but did not rise well and gave Atta wala flavor. This time I don’t want to mess up as I m baking it for a special occasion. What do u suggest to avoid Atta test and get a fluffy cake? I had gently mixed the batter last time. Still d same result… Please suggest… Also I want to coat the cake with cream. Is it possible to add some orange juice to the cream? Will it change the texture of d cake?
    Thanks in advance

    • the attta wala flavor comes due to the quality of wheat and if the batter is too much mixed. i would suggest you to seive just the atta twice or thrice. also fold or mix in the batter lightly. try adding about 1/2 to 1 tbsp of orange zest for a more orange flavor. yes you can add some orange juice to the cream. adding juice to the cream won’t change the texture as you top the cake with the icing. spread the icing once the cake has cooled completely.

  76. Hi dassana i started trying your recipes of baking one by one and i must thanks you all whole wheat are turning well but have one issue in eggless orange cake doesn’t Rise up dat well like urs pls suggest me what to do

    • welcome Yasmeen. thanks for the feedback on whole wheat cakes. for eggless orange cake, just mix the batter lightly. use a spatula. don’t use a electric beater.

  78. I tried the cake today. It came out really well. I tried the whole wheat version. Also added half a cup of yoghurt. My family loved this and they told that this cake is better than any other cakes with Eggs that I bake. Thanks for this recipe

  79. hi dassana,
    I tried this cake, I always wanted to combined orange flavor with chocolate so I also made that chocolate frosting you posted in chocolate cake and covered the cake with it, I added 3 tsp of orange zest in cake and 1 tsp of zest in frosting too. this combination came out very well, very spongy and moist too.
    I love your recipes.

  80. Hi Dassana, this time m gonna try this one for my husbands birthday… Keepin my fingers crossed…

  81. Amazing recipe. The cake came out really well. I dint have cornflour so added all purpose flour instead. It came out fine. Is it alryt to double the quantity without any other changes?
    Thanks:-)

    • welcome ranju. thanks for sharing your variation. as it will help other readers. i am not sure whether doubling the recipe is possible or not. in baking most of the times, its not possible. i suggest make the batter in batches.

  82. Hi dassana
    Yr one cup measure is 250cc. That is liquid.
    What about wheat flour in cc or grams?
    Can u help

  83. The cake turned out awesome in texture. But I have one query. The cake did not really have orange flavor. Like if someone who didn’t know there’s orange in it, wouldn’t know so after eating it. Where did I go wrong? I added 3/4 cup juice n 1/2tsp zest with maida.

  85. Hi Dassana,
    shall I use vanaspati? if using butter, then salted or unsalted?
    Shall I use only Maida?
    Thank u.

      • Hi Dassana,
        When I add juice in a suger n butter mixture it become crumbled, is it OK?coz my cake become dence n collapsed in middle n some what he wet. But taste was too good .

        • no it should not crumble. all the ingredients have to be at room temperature. this includes the butter as well as the orange juice. the butter must be getting solidified. if the butter and orange juice at room temperature are mixed, the mixture will be even and not lumpy.

          • Hi Dasssana,
            Today I prepared. Just Super hit. I baked at 220 degrees. and this time i have not use hand mixer. Thank u for a beautiful recipe.

  86. Hi,
    Am an amateur baker and to be honest I started baking with your recipes only. This Orange cake is a super hit in my family. Following your easy instructions I made this soft healthy cake. Thanks a ton and keep posting more.
    Regards,
    Bhuvana

  89. Hi Dassana,
    I have used cake flour instead of wheat or all-purpose and the cake turns out alittle dense. Instead of light and fluffy… And it wasn’t as sweet as i tot it would be. But i really enjoyed the easy step by step instructions.
    Was the cake supposed to be densed? jus wondering… thanks for the recipes. I can’t wait to try the others.
    Blessings, cyn

    • hi cynthia, this cake is not dense. its light. sweetness can also be due to the oranges being less sweet. in this case, some sugar needs to be added. i have this cake many times and i always found the sweetness to be perfect. i use oranges which are sweet and not too tangy. denseness can be due to over mixing also.

  90. Thanks dassna. The cake turned out very spongy and yummy. On cooling down it wasn’t that much spongy. What must be the reason?

  91. Hi Dassana,

    Hope you re well 🙂 i have made your christmas fruit cake twice n it came out amazing. Now i am super tempted by this orange cake recipe. just a few qns before i try it:
    1. Can i use brown sugar instead of white or powdered sugar? If so, the same amt?
    2. I am hoping to bake in a round pan (standard 9 inch i think) …that possible with the measurements u have given?
    3. Lastly, want to decorate the cake with some orange slices on top..just wondering, if there is any chance i can arrange them neatly on the top prior to putting in the oven or would it mess up? ( or may be ? bottom of the pan and make it like a upside down cake??) what do u think?

    Love
    Vidhya

    • thanks vidhya. yes i am fine. yes you can use brown sugar or powdered sugar. same amount is fine. 9 inch pan will be too big for this amount. 6 to 7.5 inches pan would work well. no it won’t mess up. you can also make an upside down cake.

  92. Hi
    I want to ask can we add walnuts or almonds in this recepie . Or can you please tell the taste of this orange bread . How much it is sweet.

  93. Thank you for this delicious recipe. I have made it twice now – once in a cake pan and once using a muffin tin (the recipe made 9 standard-sized muffins).
    The result was gorgeous each time.
    My favorite part about this recipe is that as a vegan I can share it with people who are “omnivores” and there are no egg replacers or difficult-to-find ingredients, simply basic pantry items.

    Namaste.

    • namaste melissa. the same recipe can be made in cake pan or in muffin liners. true, such recipes can be shared easily. i try to make recipes without egg replacers and difficult ingredients, as in india we don’t get these ingredients or they are very expensive.

  96. Hi Dassana,

    Another cake turned out awesome :). I am very thankful to you for teaching me baking :).
    I have two questions
    1. Can I add tutti fruity in it or in other cakes?
    2. Can I replace oil with butter?

    • welcome bhavana. thanks for your kind words. you can add tutti fruity in orange cake. but in some cakes you cannot add. yes, add melted butter instead of oil.

      • Hi Dassana,
        I tried with these two changes, taste was good but it didn’t puff up as before.. I used the same quantity as oil. Did I need to change the quantity of butter? or any other reason?

        • hi bhavana, must be due to over mixing the batter or due to the quantity of tutti frutti. just 2 tbsp will be fine. butter quantity is fine and no need to increase it.

  97. Hi Dassana,
    I tried this today and it was simply awesome. Everyone loved it at home. The only thing I changed was, bake it in a square pan instead of a loaf pan. The cake is supersoft and yummy…recipe is simple to follow and quick to prepare.

  99. Really delicious cake. I used a Usha Halogen oven, had to change the timings though. I used the bake option and kept it for 25 mins @ 180º C. Then kept it for another 4 mins @ 140º C (just to be sure). And my orange cake was ready to eat. The orange zest added in it spikes the taste.
    Thank you for such great but simple recipe.

  100. Hi.. this recipe is looking something yummy… m gonna try it for sure..
    i wanted to knw is for how long we should preheat oven ?

  101. Hello, could this cake be made in a round pan?
    If yes, I have a 9 inch pan would it be ok or should Iou double the recipe?
    Thank you for your recipes.

    • you can make in a round pan, but 9 inch pan would be too big. a 5 to 6 inch pan would have been fine. i am not sure if the recipe when doubled will work or not.

  102. Hi Dassana,

    I baked this cake today. Even after 35 minutes of baking at 180C in my IFB convection microwave, the toothpick was not coming out dry. I baked for 10 minutes more, checking at 5 minute intervals. It looked and smelled great but the inside texture was not crumbly. It was more like a halwa. I felt my batter was thinner than yours as in the pic. Can this be responsible? Can you also let me know if I can substitute oil with dairy products like curd? If so, in what proportion?

    • hi preeti, did the cake bake well finally. since oven temperatures are different in various oven, the timing will vary. even if the batter is thin, it might take some more minutes for baking. possibly the thin batter was taking a long time to bake. batter may become a bit thin or thick depending on the quality of flour. depending on the recipe, you might substitute. but if the recipe calls for more curd, eg 1 cup or 3/4 cup then better to avoid. since some oil or butter must already be there in the recipe and if you add more, the cake will become oily. again it also depends on why curd is added. for making the cake soft or for taste or for any other reason. 1 or 2 tbsp can be substituted. instead of curd, you can add fresh fruit pulp, like mango or banana or papaya. you can also add pumpkin puree or apple sauce. for making both of these, just cook some pumpkin or apples in little water. when they get softened, let the mixture cool and then blend with a hand blender or in a grinder/mixer. sometimes i make apple sauce and keep in the fridge. it stays good for about 20 days. no need to add sugar while making apple sauce or pumpkin puree. apple sauce gives a neutral flavor and you will not know that the cake has apples in it. other fruits will give their taste and flavor.

      • Thanks Dassana. Even after 45 min of baking, the texture remained like a halwa. The taste was good and my husband devoured it. The same thing had happened when I had tried your banana cake recipe some time back. The taste was good but the texture was not crumbly. I do not know what is going wrong. Everybody else is getting it right except me.

        Can you tell me if curd can be used instead of oil in this particular recipe? I have previously successfully baked sponge cakes without even a drop of oil or butter and so, wish to try that in all recipes.

        • i think preeti, the batter is getting over mixed. the batter just has to be mixed evenly and with light hands. thats the reason why the texture is not coming good in both the cakes. when we overdo mixing and folding the batter, then there is a possibility of gluten strands being formed and this will destroy the texture of the cake.
          i have not tried with curd. so not sure how will curd react with orange juice. you can experiment though.

          • Many thanks, Dassana. I tried the recipe again and it came out much better. I had used an electric beater previously, which I didn’t this time. I also made a few more changes. I added 1 tsp baking powder instead of 1/2 tsp and 4 tbsp thick curd instead of oil. I also reduced the amount of orange juice to 1/2 cup. I also did not add corn flour. I used only refined flour and not whole wheat flour. The taste was good with no hint of curd. The texture was ok but not very soft. The cake rose in the middle but not at the sides. I shall try hiking up the amount of curd next time. Please let me know if I should make any other changes as well.

            I also wanted to tell you that I have also made your veg pizza recipe and mathura ki dubke wali aaloo ki sabzi. Both turned out very well. The aaloo ki sabzi is really awesome because of its simplicity and great taste. All the recipes are easy to understand since you describe them so well and also add pictures at each step. You have added a lot of flavour to my life. Thank you once again.

            • hi preeti, one suggestion would be to add baking soda, when adding curd. it will make the cake more soft. so you can reduce the baking powder to 1/2 tsp. i would also suggest to add a few tbsp of oil, just to make the cake soft. about 2 tbsp. you can try these proportions. though i am just guessing and cannot say how the cake will turn out. 1/2 tsp each of baking soda and baking powder, 1/2 cup orange juice, 1/4 cup curd and 3 tbsp oil. for the curd and oil, you can play around with 1/3 cup curd and 1 tbsp oil.

              thanks for the feedback for the other recipes. and most welcome preeti 🙂

  104. can i add candies orange peel to this to get even more of an orangey taste? Also, i just want to know if we really need to strain the segments..? they add such a lovely mouth feel.. or will it make the cake too watery during baking? Thank you for the lovely recipe!

    I intend to bake it and revert to you maybe with a few pics too!

    • welcome lekha. yes you can add candied orange peels. yes its better to strain the segments. otherwise the cake will have the feel of the segments in them. you can share your pic at our facebook page or email us – vegrecipesofindia@gmail DOT COM

  105. I tried your banana cake it was liked by everyone …..
    your recipes are so simple and delicious that even on busy schedule i can try making them
    thanx for sharing beautiful recipes

  106. I tried making cupcakes with it. Turned out awesome. Moist, fluffy and so orange-y. Thank you 🙂

  110. I have baked this cake twice. It came out super amazing. The aroma of orange flavour is lovely. This has become my family’s favourite cake.
    The second time, i garnished with chopped walnuts. Everbody felt that they r store bought or made by a pro.
    Thanks for such an awesome recipe.

  111. This was my first of many attempt on making a cake all by myself.
    What could be better. That was loved and liked by all.
    and this includes someone who values taste.
    Thanks for the wonderful recipe. The fresh orange idea is a winner..

  112. Yes, thanks. Read it soon after.
    Also wanted to ask that sometimes when we check the cake for it’s doneness with the toothpick it comes out clean but on eating it it tastes a bit undone. What could be done about that?

    • the toothpick has to be inserted completely in the cake and from 2 to 3 sides – center and the left as well as right hand side in a rectangular cake pan. sometimes what happens is the cake is cooked from the sides but not from the center. so i always check properly before removing the cake from the oven. there should be dry crumbs on the toothpick or it should be clean. there should be no moistness or a sticky batter like crumbs or consistency. hope this helps.

  114. Hi Dassanna
    You are simply awesome and your recipes are yummylicious..They are so good that even at times when I am busy, I take time out to specially go through them. This is a nice cake recipe and I would love to try it..I am basically a novice at cooking but the best thing is I love to cook and am a very enthusiastic learner…Baking is something which I am very keen to do perfectly and your cake recipes are my inspiration..Love you for your superb presentation..Keep up the good work!!!!! 🙂

    • chayanika, thanks for this sweet feedback. the more you cook, the more you will be good at it. good part is that you are very open and looking forward to learn baking and cooking. so soon you will master both. i wish you all the best.

  116. Hi…..this is absolutely awesome. I wanna try this on Christmas eve….:) would you suggest a substitute for corn flour or vanilla custard powder, I don’t have them handy.

  117. Hi..I plan to try this Asap! In the meanwhile can you Pl tell me the difference between baking powder and baking soda….Thanks

    • welcome deepa. baking soda is pure sodium bicarbonate – when moistened releases carbon dioxide which helps in rising of baked stuff.
      baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). same function as baking soda. however baking soda is more strong.

  118. Hey Dassana, just now baked the cake and it came out very well…wow the aroma while baking was heavenly. However one thing I noticed was that the cake has turned brown and crunchy on the top layer…..what could be the reason????

    • browning can depend on the oven temperature or even with the ingredients in the baking. what i do is, when i see that the top layer is getting too browned, i cover with butter paper or aluminium foil and continue to bake. this way the browning does not become too much.

  119. I have to tell you dassana that your recipe is absolutely awesome. I made it yesterday and it came out extremely soft, so unlike the usual atta cakes. The only thing I found lacking was the intense orange flavor in the original recipe so I added two tsp of zest instead of one, and increased the quantity of orange juice to 1 cup. Later glazed it with the orange juice, and confectioner’s sugar combo, it tasted super duper yummy. I love your blog and thank you for coming up with such easy and tasty vegan recipes.

    • thanks a lot madhulika. the orange flavor is not dominant. 2 tsp zest is good. but if you add orange extract or essence, then the there is a dominant flavor of orange. this time recently when i made this cake, i also added 1 cup orange juice 🙂

  120. had a few amount of left over oranges; searched up a recepie – found yours & I have to so it’s amazing delicious <3

    thank you for this quick, easy & delicious recepie

  121. Hello Dassana,
    Thanks for sharing this wonderful recipe. Today I made this cake and it has turned out very nice, soft and delcious.

    Lookimg forward to try some more recipes from your blog.
    God bless you…

    • its easy to get orange zest. just grate orange peel and you get orange zest. just make sure you grate only the orange colored part of the peel and not the white part. white part has bitter tones.

  124. Hi, I would like to give this a try but unfortunately I don’t have baking powder right now. I have baking soda and also eno fruit salt. Will these two help in making this cake? Or can I just use baking soda? Can you please give me some ideas on this?
    Thanks in advance..

      • Thanks a lot for your response!! I bought baking powder and tried it.. And the cake is just out of the oven.. It is smelling and looking awesome and it was done in just 25 mins.. Waiting for it to cool as I want to ice it and give hubby as it is his birthday!!
        Thank you once again!!

  127. Hi Dassana! I have been following most of your recipes and they are just awesome!
    Im totally new to baking and i decided to start with this simple recipe for orange cake…i used sugar instead of jaggery and didnt use baking soda! instead i used 1 tsp of baking powder.
    Cake turned out pretty good except for less fluffy and slight wierd odour! is this anything to do with wheat flour or absence of baking soda?

  128. Hi Dassana….Im goin to try this recipe this week….I need a clarification….If using powdered jaggery, do i have to melt the jaggery in water before adding it to the flour ? Or, powder it completely and mix it into flour ? Since no water is mentioned in recipe except for orange juice, im worried abt the batter consistency…

  129. Hi Dassana! Thanks for sharing this awesome recipe. I’m very new at baking, and tried this as cupcakes (n=12) yesterday. They came out delicious! 🙂 Simple, easy and healthy 🙂

  130. Hi Dassana,
    Looks like an interesting cake to be tried out. Can you give me some ideas to frost this cake? Thank you.

    • hi ashwini, best will be an orange butter frosting. whip unsalted butter till smooth, light and fluffy. add a bit of orange juice or orange essence and some orange zest. next would be a a chocolate icing with orange juice. melt chocolate in a double boiler or microwave. add powdered sugar, orange juice or essence and orange zest.

          • Thanks again Dassana for this recipe…its truly superb….I baked this for my parents’ wedding anniversary yesterday and everyone just loved it!!just like you said,the cake was light and soft….this cake scores a 10/10 for the taste,texture and health point of view…Had just one more doubt, if I have to double the quantity of the ingredients,how long should it bake in the oven?

            • thanks ashwini for the positive feedback on orange cake. give my best wishes to your parents on their wedding anniversary. it will be difficult to tell the exact time as it depends upon oven settings, temperature. i guess, it will be around 15-20 minutes more.

  131. Hi there … I tried it as ‘Cup Cake’ … I used butter (1 stick) and 1 spoon of yogurt (not sour) , carbonated orange drink …. it turned up well and spongy …

  132. Haii,This cake looks delicious and healthy.I want to try it.You’ ve mentioned that 1cup is 250ml.Request you to tell me how many grams 1cup is.The 1 cup I have holds 130grams.Thanks a bunch.

    • a cup is always measured in ml. so when a dry ingredient like flour or rice or grains are added in cups, their weight in grams differ depending on the space they occupy in the cup. so 1 cup of rice would weigh differently than 1 cup of sugar. 1 cup of whole wheat flour weighs differently than 1 cup of maida or all purpose flour.

  133. Dassana, I used ghee instead of oil/butter and had a very difficult time in dissolving the sugar but the end result was worth the effort. it was really fluffy and delicious and was done in 25 mnts at 180 c. one doubt, If i want to double the quantity, do i need to add more baking powder and baking soda? Thanks

    • nimmi, you made a ghee cake 🙂 ghee will surely make the cake taste delicious. yes you will need to increase the baking powder. increase the baking soda will give that soapy smell. so i suggest adding 1 tsp baking powder and 1/2 tsp baking soda.

  134. very nice recipe.doesnt involve a hand mixer and thats what i loved the most.i forgot to add the corn flour and didnt notice much change in the texture.wud however reduce the sugar by quarter. thanks

  137. I made this cake today with multigrain flour, and stevia for a diabetic loved one and it was delicious…….will try making the others too

  138. I liked this cake very much as it is healthy to use wheat flour instead of white flour. Itreally came out well. SSmooth cake. Loved it. I didnot use corn flour/ venilla. I made orange juice in mixy and used pulp too. ( I tasted orange juice to test bitterness) (y) thank you so much for the mouth watering recipe.

  139. My batter came out very thick it was not a flowing tendency.I am baking the cake now.Keeping my fingers crossed

  140. The cake was AWESOME!!!!!!!!!!!!!!!!!
    I had plucked dozens of oranges from our garden, didn’t know what to do with em. PERFECT!!!!
    Thanks a ton! My Mom doesnt lemme enter the kitchen, so i baked it when she was out. 😛
    Everyone loved it!
    So m bakin it again, with whipped cream and stuff.
    I just wanna know, can i moisten the layers by orange juice before spreading the cream?

    • thats great. you are lucky to have oranges from your garden 🙂

      yes, you can moisten the layers. just brush lightly with orange juice. make sure that the cake does not becoming soggy.

  142. Instead of vanilla custard powder if i add corn flour, will it be advisable to add vanilla essence as well?

      • I want to give this a try but I don’t have oven so can I bake this in pressure cooker instead? Please advice what to do.
        Thank you

        • try baking. i have not tried baking this cake in the pressure cooker. but i think you can easily make in the cooker. just sprinkle salt or sand on the cooker. heat the cooker first for 5 minutes. place the pan with the cake batter in the cooker. do not cover the pan with any lid. close the cooker lid tightly on the cooker, like the way we do when cooking rice or dal. remove the vent weight/whistle from the lid. you can also remove the whistle from the lid before covering the cooker. reduce the flame to its lowest and bake for 35 to 40 minutes. you might even take more time.

  145. my cake did not come out well .It was wet in middle bottom and hard above it on top Can you mail me a video .I have panasonic microwave convection oven with automenu . plz let me know how to make it that auto menu has cakes menu with orange cake predifined for 7 mins. .
    Thnx.

    Waiting for your reply.

    • did you microwave or used the convection mode. never use auto menus unless the recipe is given by the company and is specifically meant for the auto menu. something has gone wrong in the oven. you have to use the convection mode to bake the cake.

  146. Hi Dassana,

    Tried your eggless orange cake. It turned out excellent and was consumed within minutes. Thanks for a great recipe and a mouth watering website. Keep up the good work. God bless!

    Anita

  147. hi! i was looking for eggless cake recipe and baked this cake for the first time. The cake came out a huge success..thanks for the recipe.

  148. Hi,
    Would you please advise how much in weight (grams) is there in a cup that you use?
    Thank you

  149. Hi I tried baking the cake in the microwave option the taste was awesome but it came out too soft… How can I make it a lil hard?

    • microwave for some more seconds or minutes. you will have to check after some seconds in between so that the cake does not become dense.

  150. didnt have any baking soda.. so i used self-raising flour instead of the ‘flour and baking soda’. the cake did rise and became just like in the pictures.
    thanks for the recipe 😉

  152. Atta, jaggary & eggless. What else can one ask for! I could not wait to try it out. It turned out too good. But the oranges did not have strong flavor. Can I add orange essence to it? Can I do it without soda?

    • depends on the quality of oranges. you can add orange essence. baking soda is required in this recipe, hence cannot skip it out completely.

  153. Was looking for an eggless cake today with oranges as a friend gave some from her tree. Stumbled accross your website. What a great find! I love Indian food and have just been getting into making dahls. My cake turned out just like yours in the photo. That never happens! It was quick and easy and tasted great. Will definately make again as oranges in season in Australia at the moment. Really nice homemade cake. Thanks. Glad I found your site.

    • just microwave on high or medium high power. if using high power, then microwave for 2 to 3 minutes and check. if not done, then microwave again for some seconds. but remember that even after removing from microwave, the food keeps on cooking for some minutes.

  155. Hi Dassana, I just made your cake and it was delicious. My family loves it and will be making it again and again. Was just wondering about the no eggs. Would it mess up recipe?

  156. I tried this cake for tea time today..it was delicious! My family loved it too. Didn’t have any jaggery powder so I used cane sugar. Thank you so much for this easy recipe 🙂

  157. Thanks for the orange cake recipie..came out very well ..my 3yr old son and 60yr old pa in law both loved it…

  158. thanks loads..I love baking but too much worried about the calories.I tried this cake and turn out good.did u try this as mufffin? Does it works? I am looking forward to see your low calorie cake and muffin recipes in future

    • hi anu. i have not tried the orange cake as muffins. i think the batter should work as a muffin batter too. i try to keep most of the cakes or muffins i make with less oil. shall be posting some more cake recipes.

  159. You said that you can make the cake in microwave convention mode but how to use it? I mean what should be the temperature and what should be the time?

      • you can use metallic baking pans or tins while baking in the convection mode of microwave oven. but don’t use these in the microwave mode. there will be arcing and fire sparks will be seen.

  160. ohhhh yummm I got to try is asap the cake looks so soft and u haven’t even added any curd or milk nice!!! super moist.

  161. Thank you for this wonderful recipe. I love it that this recipe isn’t fuddy-duddy as they usually are and you have given us a lot of scope for substitution. At present my cake is in the oven. It smells and looks lovely. I can’t wait to eat it! xx

  162. hi dassana, lovely healthy cake .my kids loved it.since i have 2 kids, there r lots of biscuits that friends n relatives get 4 them .so can u suggest any recipe where i can use these leftover biscuits pls.thanks

  164. I tried this. It came out so well. Just want to thank you for such wonderful, delicious and easy to make recipe.

    • no… avoid adding rasna… it wont give you the natural flavor of orange juice in the cake. may spoil the taste of the cake. you can add the real brand or any other good brand of packed fresh orange juice.

        • no…. no other juice can be substituted in this recipe as its the acidic nature of the orange juice that helps in the baking along with the other ingredients. lemon juice can be added, but the proportion would be different and the whole recipe will change. the closest juice that i can think of is sweet lime (mosambi juice).but i don’t know how the cake will turn out and taste.

  166. hi,
    a silent follower of ur blog. tried this out and it came out really good. super dupper keeper receipe. my son could’nt stop eating. made muffins, got 12 small ones,used sugar as i was not having jaggery, reduced sugar by 1TBSP. i forgot to add salt, but yuummm muffins. thks a million. could u suggest way to make vanilla cakes with atta?

    • thanks parvathy and i hope you won’t remain silent now 🙂 i have tons of recipe requests for vanilla cake. i made twice and failed miserably. so will have to come up with a fool proof recipe.

    • hi hemlata, the jaggery is same and not yet same. i use organic jaggery. i get it already in powdered form, so that reduces my work of powdering it 🙂

        • organic jaggery can be easily got from the organic section of supermarkets like nature’s basket, hypercity, spencers and big bazaar. you can also got organic sugar and dried sugarcane juice from fabindia. dried sugarcane juice is too good and makes even simple drinks like nimbu pani or aam panna very delicious plus healthy too. another option is to buy online. i get all organic stuff from an organic shop close to my place.

    • the cake has to be baked in the convection mode in the microwave. its the same time and temperature. 180 degrees C for 35-40 minutes. but just check the cake after 25-30 minutes as due to the fan, the baking is a bit quick in the microwave.

    • I made in the Microwave. Preheat as usual and then Micro high for 5 – 6 min & then microgrill combination on 6 min. Mine came out really well.

  172. This definitely will be tried in my own kitchen soon. I don’t think I have ever come across any cake recipe with jaggery I totally agree that it is healthier than the ones with white sugar.