orange cake recipe, how to make eggless orange cake

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.

eggless orange cake vegan recipe

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 egg free 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 cake recipes then do check:

orange cake

4.8 from 72 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:35 mins
Total Time:55 mins
Course:desserts
Cuisine:world
Calories: 472kcal
Servings (change the number to scale):3 to 4
eggless orange cake recipe
soft and light orange cake made with fresh orange juice and whole wheat flour.

INGREDIENTS FOR orange cake

(1 CUP = 250 ML)
  • 1 cup whole wheat flour - 120 grams (atta) OR can use 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 - 187 ml to 250 ml. 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 - 100 grams. can use powdered jaggery OR organic unrefined cane sugar OR powdered sugar - add more if required
  • ¼ cup olive oil - 62.5 ml. butter or any vegetable oil can be added instead
  • ½ teaspoon orange zest
  • 1 tablespoon eggless vanilla custard powder OR cornflour (corn starch)

HOW TO MAKE orange cake

  • preheat your oven to 180 degrees C. 

making orange cake batter

  • 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.

baking orange cake

  • 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 the orange cake in a preheated oven for 180 degrees C for 30 to 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 orange cake stays good for about a week in the fridge.

RECIPE TIPS

  • 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.
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how to make orange cake

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

baking orange cake

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 the 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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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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416 comments/reviews

  1. Dear Dasanna ji ,
    Tried this recipe today …..it was fabulous ….I didn’t get to eat it though 😇. Increased the proportion 3 times of the measures you gave to cater for my team of 24 ….the aroma was so overpowering that my friends wouldn’t allow the cake to cool completely and pounced on it ….the first few lucky ones polished off more than half of it in no time 😂…. I satisfied myself with the crumbs that fell while cutting the pieces 😫🤣….it was so soft …I must say one of the best of your recipes that I have tried so far ! Like i had mentioned elsewhere you have made me a baking sensation in a foreign land ……someone commented that the cake tasted as awesome as one of the best Lebanese bakers in this city ! Thank you so much …..!
    As I did not have an electric juicer had to squeeze the oranges manually for 3 cups of juice so midway as I got tired added substantial pulp also….it came out really well ( a feedback ….I normally don’t deviate from what’s mentioned in your recipe).
    Waiting for an interesting carrot cake from you …….!
    God Bless !5 stars

    • hello geeta. wow and super is what is coming to my mind. all the effort paid off – mine and yours too. thank you very much. i become super happy when i get feedback like yours. it was great that the recipe worked on scaling it. yes, squeezing orange juice manually does take time. for the carrot cake, i have already shared the recipe – https://www.vegrecipesofindia.com/eggless-carrot-cake-recipe/

      p.s – i love lebanese food – mains & desserts everything. though we usually have vegetarian & vegan options when we order. some lebanese recipes i make at home. i do plan to add some lebanese recipes – dips, snacks, mains and sweets gradually.

  2. Loved it!! It’s going to become my standard recipe going on. Thanks for sharing it! Can you pls share all measurements in grams? I’m very bad at using cups. Thanks in advance.5 stars

  3. mam i have panasonic otg 32ltr. i m new in baking. i m confused which function to use for baking cakes, cookies etc. like bake with only lower tube or both the tubes, with or without fan etc. also in which recipes we use different temp. for upper and lower tubes.
    can u please tell otg function settings for:
    cake
    biscuit
    bread

    • kanchan, you can use both lower and upper rods (toast mode) or only lower rod (bake mode) for baking cakes, cookies and bread. experiment with both and then you can gauge for yourself which works better in your oven.

      when you use the lower rod, heat is generated from the lower rod. there is no heat coming from the top rod. so the base or bottom of the pan gets heated first and thus browns more. so the cake or cookies will have a well-browned crust or color from the base.

      when you use both the rods, heat is generated from both the top and bottom rods. thus the top and base of the cake or cookies are browned evenly.

      using the fan will accelerate the baking process and the time taken will be less. so when you use the fan, you can either reduce the temperature by 10 to 15 degrees or reduce the time.

      when i bake cakes and cookies, i use the toast mode (top and bottom rod) as it helps the cake or cookies to have a golden color on top and bakes evenly. for bread, i use either bake mode or toast mode. when bake mode (bottom rod) is used, the top does not get browned or has a less golden color. so then towards the end of baking, i use the toast mode. but for all the bread recipes shared on the website, i have used toast mode.

  4. Dear Dasanna,
    Thank two much for the recipe. The cake really came out well and everyone loved it.
    Cheers!!5 stars

  5. Dear Dassana, huge fan of your recipes and thank you so much for this eggless orange cake! Used whole wheat flour and butter, skipped the custard powder as we didnt have it, used a tablespoon of vanilla extract instead, 1C of orange juice, a bit more than 1 tsp of zest and my son insisted on chocolate chips! Incredibly soft and crumbly cake, was super delicious! Will definitely make it again and would try it as muffins if we have kids coming over!

  6. Can this also be made into a lemon cake, replacing orange juice with lemon juice, probably in lesser quantity though?

    I made this cake last year for my daughter’s birthday and it came out really well.