My Eggless Orange Cake Recipe is bursting with fresh orange flavor! It has tender crumbs, a fantastic aroma, is easy to make, and is low in calories. This is a buttery, delicious cake you can enjoy with tea or coffee. I have included step-by-step images and tips to guide you.
When it comes to baking eggless cake, there are a few challenges. Eggs are essential in baking cakes because they make the cake fluffy, make it rise, and create tender crumbs with the help of other ingredients.
If you are baking an eggless cake, and if the measurements are incorrect, the cake might come out more like bread or has the texture of a bread pudding. To get a texture similar to a regular cake, you have to compromise the height of the cake. I have to mention that you won't have to cream the butter with sugar in this recipe.
❤️ WHY YOU’LL LOVE THIS RECIPE
No mess. All the mixing is in one bowl; there is minimum cleaning involved.
Easy. Mixing the cake batter will almost take 3 minutes or less and you'll be ready to bake it.
Fluffy and light. There are a few calories and the texture is moist and light. You won't believe this cake has no eggs.
Tastes great. The orange flavor is just right and adding fresh orange juice makes this cake taste delectable.
More details about the ingredients and measurements are in the recipe card below!
All-purpose flour - You can go for cake flour but since not everyone bakes cake regularly, I am using all-purpose flour to make this cake, and I'm making it lighter, adding the next ingredient.
Cornstarch - I am adding cornstarch to make the cake lighter. If you have cake flour, then omit the cornstarch and add a tablespoon of cake flour to the measurement mentioned in the ingredients list.
Butter - To avoid creaming the butter with sugar and make this recipe easy, we will use melted unsalted butter to add flavor.
Sugar - Use white sugar or fine raw sugar. Avoid brown sugar it will only make the cake mushy since brown sugar has moisture.
Yogurt - The reaction between the yogurt, baking soda, and powder makes the cake fluffy with tender crumbs.
Orange - Use fresh orange juice and we will also use orange zest.
Preheat the oven to 180C/350F. Line the baking pan with parchment paper.
Sift or whisk the flour, baking powder, baking soda, cornstarch, and salt together.
In a mixing bowl, mix the yogurt with sugar, milk, orange zest, orange juice, butter, and vanilla until the sugar dissolves.
Add the dry ingredients to the wet and mix gently. Don’t overmix the batter.
Pour the cake batter into the baking pan. Tap the pan two times gently on the counter to release air bubbles. Bake until the toothpick inserted in the middle comes out clean.
Allow the cake to cool in the baking pan for 10 minutes, then remove it from the pan and place it over a wire rack to cool completely.
👩🏽🍳 PRO TIPS
Taste the orange first. Sometimes, the orange smells and looks good but has a bitter taste, which can ruin the cake, so taste it before using it.
Do not add more baking powder. You might want to add more rise to the cake but the outcome will be a dry cake with many holes.
Always preheat the oven. It's best to preheat the oven for 30 minutes before placing the cake in it.
Room temperature. Use ingredients that are at room temperature. It will help the cake batter to come together better and the cake will bake evenly.
Do not use buttermilk instead of milk. We are using yogurt and orange juice. Adding buttermilk may add a sour taste to the cake.
Cake flour - Use cake flour; if you do omit the cornstarch use one whole cup of cake flour.
Dry fruits - You can add raisins or cranberries to the batter.
Orange extract - You can replace the vanilla extract with orange extract; however, in my house, they do prefer vanilla to orange extract.
Oil Instead of Butter - You can use cooking oil like sunflower oil or corn oil instead of butter. However, the butter gives the cake a great flavor.
🍽️ HOW TO SERVE
I like to serve this cake plain; it's light, fluffy, and tastes great with warm drinks or chilled milk.
Freeze the slices of this cake by wrapping them first with plastic wrap and then with aluminum foil. They can keep for up to 3 months.
To thaw a slice of frozen cake, place it in the fridge overnight while wrapped.
📣 MORE EGGLESS DESSERTS YOU'LL LIKE
⭐PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Eggless Orange Cake Recipe
- ¼ cup plain yogurt
- ½ teaspoon vanilla extract
- ¼ cup melted unsalted butter
- 6 tablespoons sugar
- 6 tablespoons milk
- 1 cup all-purpose flour minus one tablespoon
- 1 tablespoon cornstarch
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon orange zest
- 2 tablespoons fresh orange juice
- Preheat the oven to 180C/350F. Line a 6" or 7" baking pan with parchment paper.
- Sift the flour, baking powder, baking soda, cornstarch, and salt together. Set aside.
- In a mixing bowl, mix the yogurt with sugar, milk, orange zest, orange juice, butter, and vanilla until the sugar dissolves.
- Add the flour and mix gently. Don’t overmix the batter or the cake will come out dense. Mix for 10 – 15 seconds.
- Pour the cake batter into the previously prepared baking pan. Bake for 17 to 20 minutes or until the toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool in the baking pan for 10 minutes, then remove it from the pan and place it over a cooling wire to cool completely.
- Watch the video clip under "How to Make" to see how moist this cake is.
- It's best to have all the ingredients at room temperature.
- Preheat the oven to 30 minutes before baking.
- Place the cake in the middle shelf of the oven.
- Do not open the oven door for the first 10 minutes of baking.
- Wash the orange properly before zesting.
- This post was originally published in 2014 and is updated with step-by-step images and more tips.