Eggless Orange Cake Recipe | Eggless Baking Recipes

What is an eggless orange cake?

Eggless orange cake is soft and moist cake infused with the very refreshing orange flavour attained by the use of orange juice and orange zest. It’s a wonderful tea time cake but if you are in the party mood, you can also deck it up with some whipped cream and fresh oranges. Do try the eggless orange cake recipe as it is

An eggless cake recipe just as  eggless tutti frutti cake
Recipe using orange

Let’s talk about the ingredients for eggless orange cake

Orange zest… it was for this recipe that I worked with orange zest. It not only gives an amazing kick to the cake but also leaves an awesome aroma in the hands.The recipe calls for orange juice. Prefer using fresh orange juice. If you are making this cake at the time when oranges are not available use packed/canned orange juice. You can also make eggless orange cake using whole wheat flour following the recipe given here.

How To Make Eggless Orange Cake

1. Preparations : Collect and weigh/measure all the ingredients. Grease the cake tin with oil or spray and flour. Pre-heat the oven to 180 °C (160°C in case of convection or fan oven)

Tips: Always use parchment paper to line the tin


2. Mix the dry ingredients : In a large bowl take 1 cup all purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, a pinch of salt and 1 tbsp custard powder or corn flour. Use a balloon whisk and mix everything. You may sieve the dry ingredients


3. Mix sugar and oil : Mix 1/2 sugar and 1/4 cup oil. Use a wooden spoon or beater to mix the sugar and oil till it’s well blended and creamy


4. Add the orange zest : If you are new to orange zest… don’t worry. Just take an orange and a good peeler. Peel off ONLY the orange skin DO NOT include the white part. Add 1/2 tsp to 1 tsp orange zest to the sugar and oil mix


5. Combine dry and wet ingredients and orange juice : Add the dry ingredients to the wet ones. Also add approx 3/4 cup orange juice. Do the mixing part in batches. And use a balloon whisk or cut and fold method for it

Tips: Mix till just combined. Do not over-mix otherwise even control + s won’t be able to save the cake


6. Bake the cake: Pour the batter in a well prepared cake tin. Tap the tin twice or thrice to get rid of the air bubbles. Bake at 180°C (160°C in case of convection or fan oven) for 35-40 minutes or till the cake is done. Check the cake.

Tips: Before inserting the toothpick and puncturing a well rising cake, check the sides and center… they should feel the same. The cake should have left the sides. Only when you see these symptoms ? take the toothpick test which means insert a toothpick in the center of the cake. If it comes out clean the cake is done. If there is some batter on the toothpick, bake for 2 or more minutes till it’s done.


7. Bon appétit : Serve the cake with a cup of hot tea or coffee


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Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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