Eggless Orange Cake

by

Description:

A soft, fragrant cake bursting with fresh orange flavor. This egg-free delight is tender, lightly sweetened, and easy to whip up for any occasion.

Origin:

A popular variation of classic orange cake, adapted to be egg-free, commonly enjoyed in many cultures embracing plant-based or allergy-friendly baking.

Ingredients Quantity (Makes one 8-inch round cake):

  • 2 cups (250g) all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • ¾ cup (180ml) fresh orange juice
  • Zest of 2 oranges
  • ⅓ cup (80ml) vegetable oil
  • 1 cup (240ml) plain yogurt (or dairy-free yogurt)
  • 1 tsp vanilla extract
  • 1 tbsp white vinegar or lemon juice (helps rise)

Ingredients Optional:

  • ½ cup chopped nuts (walnuts or almonds)
  • ½ cup orange marmalade swirl
  • Powdered sugar or orange glaze for topping

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and flour an 8-inch round cake pan.
  2. Mix dry ingredients:
    In a large bowl, sift together flour, baking powder, baking soda, salt, and sugar.
  3. Mix wet ingredients:
    In another bowl, whisk together orange juice, orange zest, oil, yogurt, vanilla, and vinegar.
  4. Combine:
    Add wet ingredients to dry and mix until just combined. Do not overmix.
  5. Bake:
    Pour batter into the prepared pan. Bake 30–35 minutes or until a toothpick inserted comes out clean.
  6. Cool:
    Let cake cool in pan 10 minutes, then transfer to a wire rack.

Tips for Success:

  • Use fresh orange juice and zest for best flavor.
  • Don’t overmix to keep the cake tender.
  • Check doneness early to prevent drying out.

Recommendation:

Serve plain, dusted with powdered sugar, or topped with an easy orange glaze made from powdered sugar and fresh juice.

Nutrition (Approx. per slice, 12 slices):

  • Calories: 210
  • Protein: 3g
  • Fat: 7g
  • Carbs: 34g
  • Sugar: 22g
  • Fiber: 1g

Want a vegan version, gluten-free twist, or orange-chocolate combo?

Leave a Comment