eggless orange cake recipe, how to make orange cake recipe

eggless orange cake vegan recipe

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. adapting this cake recipe, i have also made eggless orange muffins recipe.

eggless orange cake vegan

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 orange 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.

flour for making orange cake

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 mixture for 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.

add orange juice

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 eggless 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.

making eggless orange cake batter

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.

making 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

if you are looking for more eggless cake recipes then do check vanilla cakeplum cake recipechristmas fruit cake, pound cakechocolate banana carrot cake, banana cake, black forest cake and mawa cake recipe.

eggless orange cake recipe below:

4.6 from 28 reviews
eggless orange cake recipe
eggless orange cake: soft and light cake made with fresh orange juice and whole wheat flour.
RECIPE TYPE: dessert, brunch
CUISINE: world
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 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
  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. 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.
  9. 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.
  10. tap the pan from the sides so that excess air bubbles are released and the batter becomes even in the pan.
  11. bake in a preheated oven for 180 degrees C for 30-35 minutes.
  12. 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.
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.

{ 238 Responses }

  1. Sunitha says

    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.

  2. Chaitana says

    Hi Dasanna read ur Orange egg less cake receipe liked it. How to prepare it in microwave?

  3. Jyothi Prasad says

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

  4. Rupali says

    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

    • says

      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.

  5. Yasmeen says

    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

    • says

      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.

  6. Ashma says

    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

  7. pearly says

    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.

  8. Sujata says

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

  9. Ranju says

    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?

    • says

      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.

  10. devyani says

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

  11. Shivangi says

    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.

  12. seema says

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

      • seema says

        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 .

        • says

          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.

          • seema says

            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.

  13. Bhuvana says

    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.

  14. CYNTHIA says

    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

    • says

      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.

  15. Sarika says

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

  16. Vidhya says

    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?


    • says

      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.

  17. Nisha says

    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.

  18. says

    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.


    • says

      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.

  19. Bhavana says

    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?

    • says

      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.

      • Bhavana says

        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?

        • says

          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.

  20. Shantala says

    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.

  21. Amar Ranadive says

    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.

  22. Neha says

    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 ?

  23. 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.

    • 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.

  24. 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?

    • 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.

        • 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.

          • Preeti says

            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.

            • says

              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 :-)

  25. 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!

    • 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

  26. 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

  27. Chitra says

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

  28. 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.

  29. 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..

  30. 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?

    • 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.

  31. 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!!!!! :)

    • 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.

  32. 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.

  33. 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

    • 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.

  34. 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????

    • 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.

  35. 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.

    • 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 :-)

  36. 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

  37. 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…

    • 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.

  38. 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..

      • 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!!

  39. 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?

  40. 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…

  41. 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 :)

  42. 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.

    • 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

            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?

            • 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.

  43. 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 …

  44. 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.

    • 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.

  45. 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

    • 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.

  46. 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

  47. 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

  48. 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.

  49. SUNDEEP says

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

  50. 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?

    • 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.

  51. Devang says

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

      • 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

        • 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.

  52. 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. .

    Waiting for your reply.

    • 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.

  53. 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!


  54. 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.

  55. Raksha says

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

  56. 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?

    • 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.

  57. 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 😉

  58. 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?

    • 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.

  59. 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.

    • 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.

  60. 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?

  61. Nivedita says

    I tried this cake for tea time 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 :-)

  62. Shilpa says

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

  63. 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

    • 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.

  64. 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?

    • prem pancholi says

      can we use metallic mold for baking cake in convention mode of microwave

      • 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.

  65. 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.

  66. 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

  67. 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

  68. harsha says

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

    • 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.

        • 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.

  69. Parvathy says

    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?

    • 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.

    • 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 :-)

        • 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.

    • 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.

  70. 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.