orange cake recipe, how to make eggless orange cake

soft and light orange cake made with fresh orange juice and whole wheat flour.
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4.79 from 71 votes

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

Author:Dassana Amit
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Course:desserts
Cuisine:world
Calories:472kcal
Servings (change the number to scale):3 to 4
4.79 from 71 votes
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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414 comments/reviews

  1. Excellent recipe. I have made this cake 3 times and everytime it came out awesome. My kids loved the orange flavor. Thanks for a great egg less cake recipe.

  2. Made this cake today, turned out awesome, very soft, moist and flavourful. Easy recipe, only 1 thing, my cake didnt rise at all. What could be the reason.

    • thanks ritika. if the batter is mixed too much or is undermixed or if the baking powder or baking soda is not fresh, then the cake won’t rise. hope this helps.

  3. Can you please tell me how to cook this cake in pressure cooker?
    By reading all lovely comments i to wanted too try this cake. But i don’t have oven
    Can you please help me out?

    • shruti, i am not sure if the recipe will work when doubled. so you can make two cakes separately and then if you want you can make a four layered cake frosted with chocolate or orange butter or orange cream icing.

      • I doubled the recipe and the cake turned out awesome. My kids loved it. Thanks for an excellent eggless recipe.

  4. 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?

  5. 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.

  6. 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!

  7. 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:)

  8. 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

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

  10. 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

      • 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?

  11. 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 🙂

  12. 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

  13. 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.

  14. 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?

  15. 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.

  16. 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

  17. 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

  18. 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.

  19. 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.

  20. 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?

  21. 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.

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