eggless orange cake recipe with step by step photos – here’s an easy, simple and no fuss recipe to make vegan and eggless orange cake. the cake has the orangish flavor with a light orange color. a soft and light cake.
first time we had an orange cake and it reminded us of the orange cream biscuits that we get here, in india.
i have made the orange cake with fresh orange juice but you can even use readymade orange juice. the quantity is a medium sized bar of cake enough for 3-4 people.
you can even frost the cake with some orange whipped cream or butter icing. i kept it plain as we like it this way. even orange muffins can be made from this cake batter.
this orange cake can be baked both in regular oven and in the microwave oven with convection mode.
i have made this cake with whole wheat flour & powdered jaggery as well as sugar. 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 healthy recipe of an orange cake.
lets start 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.
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. here is the strained fresh orange juice.
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.
7. stir very well.
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.
9. mix everything very well. there should be no lumps in the cake batter.
10. here the orange cake batter is ready.
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.
12. tap the pan from the sides so that excess air bubbles are released and the batter becomes even in the pan.
13. bake in a preheated oven for 180 degrees C for 30-35 minutes.
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.
if you are looking for more eggless cake recipes then do check vanilla cake, plum cake recipe, christmas fruit cake, banana chocolate cake, chocolate banana carrot cake, banana cake, black forest cake and mawa cake recipe.
eggless orange cake recipe below:
- 1 cup whole wheat flour or all purpose flour/maida or half-half of both the flours
- ½ tsp baking powder
- ½ tsp baking soda
- a pinch of 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
- ½ cup powdered jaggery organic unrefined cane sugar or regular fine or powdered sugar (add more if required)
- ¼ cup olive oil or butter or any vegetable oil
- ½ tsp orange zest
- 1 tbsp eggless vanilla custard powder or corn flour/corn starch
- 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.
- in a bowl add the ½ cup sugar and ¼ cup oil. you can also use softened butter instead of oil.
- 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.
- 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.
- 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.
- stir very well.
- 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.
- mix everything very well. there should be no lumps in the cake batter.
- 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.
- tap the pan from the sides so that excess air bubbles are released and the batter becomes even in the pan.
- bake in a preheated oven for 180 degrees C for 30-35 minutes.
- when warm or cool, serve orange cake with tea or coffee. you can wrap the remaining cake and keep in the fridge. this cake stays good for about a week in the fridge.
vanessa says
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.
dassana amit says
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.
Preeti says
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?
dassana amit says
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.
Preeti says
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.
dassana amit says
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.
StefZero says
Thanks for sharing this recipe to me. I love orange since I was child. I want to turn orange into a cake
dassana amit says
welcome stefZero
lekha says
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!
dassana amit says
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
sneha mukherjee says
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
dassana amit says
welcome sneha. thanks for sharing your positive feedback.
Chitra says
I tried making cupcakes with it. Turned out awesome. Moist, fluffy and so orange-y. Thank you
dassana amit says
welcome chitra. glad to know this.
noopur says
nice n very easy recipe
dassana amit says
thanks noopur
sonam says
I tried this cake today and it came out delicious.
dassana amit says
thanks sonam
sonam says
Tried the chocolate cake recipe today…It turned out so good. Now I am baking the banana cake.
I am hooked to ur site.
Thank you so much for sharing all the wonderful and easy recipes.
Love sonam
dassana amit says
welcome sonam. thanks for sharing positive feedback on cake.
Amreen says
Hi there,
All-purpose flour is basically maida, no?
Thanks in advance.
dassana amit says
welcome amreen. yes all purpose flour is maida.
payal says
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.
dassana amit says
welcome payal. thanks for sharing your positive feedback on cake.
Pooja Goel says
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..
dassana amit says
welcome pooja. thanks for sharing positive feedback. do try some more cake recipes and soon you will be good in baking cakes.
minakshi says
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?
dassana amit says
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.
minakshi says
Hi,
At what stage do we add the orange zest?
Thanks
dassana amit says
welcome minakshi. you can check step by step photos. orange zest is added at step 8.
Chayanika says
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!!!!!
dassana amit says
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.
Toral says
Nice recepe
akila says
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.
dassana amit says
thanks akila. there is no close substitute but you can either skip it or add 1 tbsp besan/gram flour.
deepa says
Hi..I plan to try this Asap! In the meanwhile can you Pl tell me the difference between baking powder and baking soda….Thanks
dassana amit says
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.
ramya says
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????
dassana amit says
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.
madhulika says
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.
dassana amit says
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
Sharan Kaur says
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
dassana amit says
welcome sharan. glad to know this.
Guneet says
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…
dassana amit says
welcome guneet. glad to know that you liked orange cake recipe. yes do try some more recipes.
ashu bhatia says
Hi,
i want to try this recipe
but having one query
is there any substitu for orange zest
dassana amit says
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.
Deepti says
Tried this cake yesterday turned out awesome thanks for the recipe
dassana amit says
welcome deepti
durga says
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..
dassana amit says
just skip the baking powder. just add the baking soda mentioned in the recipe. thats it. no need to add eno.
durga says
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!!
dassana amit says
welcome durga. the cake smells wonderful when baking. thanks for sharing your feedback.
Apu says
Does this freeze well? I have A LOT of OJ
dassana amit says
i have not tried freezing. but i think, it should.
kul says
awesome website
PRIYA says
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?
dassana amit says
its due to the absence of baking soda and the quality of flour.
Sunitha says
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…
dassana amit says
if you use powdered jaggery, then add it directly to the flour. the acidity of the orange juice helps in dissolving the jaggery.
purple says
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 
dassana amit says
welcome purple and thanks for sharing your positive feedback.
Ashwini says
Hi Dassana,
Looks like an interesting cake to be tried out. Can you give me some ideas to frost this cake? Thank you.
dassana amit says
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.
Ashwini says
Thank you Dassana.
dassana amit says
welcome ashwini
Ashwini says
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?
dassana amit says
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.
aslam says
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 …
dassana amit says
thanks aslam for letting me know. i will also try the recipe as cup cakes.
Tina says
Would using a carbonated drink add to the fluffiness of the cake??
dassana amit says
i have never tried adding a carbonated drink to cake batters, but have seen recipes like these. it does aerate the batter and makes the cake light and fluffy.
Nisha says
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.
dassana amit says
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.
Nimmi says
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
dassana amit says
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.
rj says
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
dassana amit says
welcome rj
shilpa says
Don we need to add curd in eggless cake as we r using eggless custerd pd
dassana amit says
depends on the recipe. you don’t need to add curd in all eggless cakes.
shilpa says
May i know what is orange zest
dassana amit says
the top layer of the orange peel is orange zest. this is grated and added to the cake.
sital says
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
dassana amit says
thanks sital for sharing your variation. yes do try other cake recipes.
Anonymous says
sorry forgot to add.. that if you using stevia u need to add 1/3 extra cup of the bulking agent.. in this case the orange juice… thanks and will look forward to more of your healthy but delicious recipes
dassana amit says
thanks again.
swathi says
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.
dassana amit says
thanks for the feedback swathi.
SUNDEEP says
My batter came out very thick it was not a flowing tendency.I am baking the cake now.Keeping my fingers crossed
dassana amit says
hope the cake turned out good. not sure why the batter was thick. may be the quality of flour.
Devang says
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?
dassana amit says
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.
suchitra says
orange cake in the oven…the house is smelling divine..what a way to welcome hubby dear home:)…will tell you how it was
dassana amit says
thanks and hope the cake was good.
Devang says
Instead of vanilla custard powder if i add corn flour, will it be advisable to add vanilla essence as well?
dassana amit says
you can add corn flour instead of custard powder. yes you can add vanilla essence.
rupali varma says
do you have any recipe for make bread at home ?
dassana says
you will find all the bread recipes from the blog on this link – http://www.vegrecipesofindia.com/recipes/bread-recipes/
gayatri says
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
dassana amit says
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.
rupali varma says
do u have substitute for eggs . i would like to know substitute for an egg.
Thnx
dassana says
by substitute what do you mean? there are many substitutes for eggs.
rupali varma says
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.
dassana says
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.
Anita says
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
dassana says
welcome anita. god bless u too.
db says
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.
dassana says
thanks and welcome db.
Raksha says
Hi,
Would you please advise how much in weight (grams) is there in a cup that you use?
Thank you
dassana says
hi raksha, the weight in grams depends on the ingredients. one cup all purpose flour will be 120 gms whereas one cup granulated sugar would be 200 gms. you can use this link for online conversions from cup to grams – http://www.convert-me.com/en/convert/cooking/
Gitika says
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?
dassana says
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.
Shefalee says
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
dassana says
thanks and welcome shefalee.
amrita says
how should i get the upper layer darken of orange cake..?
dassana says
amrita, you have to bake the cake for some more time.
Shubhada says
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?
dassana says
depends on the quality of oranges. you can add orange essence. baking soda is required in this recipe, hence cannot skip it out completely.
mardi says
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.
dassana says
thanks mardi for your nice and positive feedback. i am glad the orange cake was good.
prem pancholi says
how to cook this egg less orange cake in microwave
dassana says
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.
wynot says
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?
dassana says
thanks. no eggs or number of eggs?
Nivedita says
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
dassana says
thanks and welcome nivedita.
Shilpa says
Thanks for the orange cake recipie..came out very well ..my 3yr old son and 60yr old pa in law both loved it…
dassana says
good to know and thanks.
anu says
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
dassana says
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.
Keyuri says
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?
dassana says
use the same temperature & time settings that is bake at 180 degrees C for 30-35 mins or more if required.
prem pancholi says
can we use metallic mold for baking cake in convention mode of microwave
dassana says
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.
Janani says
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.
dassana says
do try.
Dee says
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
dassana says
jennifer says
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
dassana says
thanks jennifer. glad your kids loved the orange cake. with biscuits you can crumble or powder them in a food processor or dry grinder. add some melted butter or oil, sugar to the mixture. mix well. line a prepared tart pan with this mixture. press well. bake in a preheated oven till it become crisp and browned from top. once the pastry cools down, apply jam and top up with mixed fruits or fruit custard or fruits with chocolate. there are also milk shakes and puddings that i have seen bloggers making with biscuits, but never tried them.
here is a recipe from nags of edible garden which is similar to what i make – a no bake biscuit cake: http://www.cookingandme.com/2008/01/marie-biscuit-chocolate-logs.html
this is another one: http://www.cookingandme.com/2011/08/eggless-no-bake-biscuit-brownie-recipe.html
Maria says
Loved the soft cake will try for sure
that too a healthy vegan cake what else one can ask for?
harsha says
I tried this. It came out so well. Just want to thank you for such wonderful, delicious and easy to make recipe.
dassana says
welcome harsha.
Hemlata says
Can orange juice of RASNA co made at home be added ?
Thanks
dassana says
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.
Hemlata says
Can anything else be substituted instead of orange juice ?
dassana says
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.
Parvathy says
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?
dassana says
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.
Hemlata says
Hi,
Is this the samel jaggery that is available in Kirana stores ?
Thanks.
dassana says
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
Hemlata says
From where I can I get organic jaggery in Mumbai ?
Thanks
dassana says
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.
kavaithalakshmi arivazhagan says
Fine. Yet to try. That too using jaggery!
devyani says
pls. let me know how to make it in a microwave.. exact time for baking…
dassana says
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.
harsha says
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.
dassana says
thanks harsha for letting me know. next time i will try in the microwave.
aparna says
Need to try this when the moment u say wheat flour ! lovely
nags says
did you use atta?
dassana says
yes nags. thats the only whole wheat flour available in india
Familycook says
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.
Rashida Shaikh says
This is similar to orange cupcakes but adding jaggery is sound more good.
prathibha says
Cake looks quite soft n fluffy…very healthy too…
Sanjeeta kk says
Such beautiful crumbly texture and lovely color!
Poornima says
This cake has such a wonderful crumb, looks awesome and I love orange cakes!
Poornima says
Looks lovely..will try it definitely..plus the jaggery addition makes it healthy