Eggless Orange Cake Recipe
Loaded with the flavour of fresh oranges, this is the easiest orange cake recipe. Learn to make an eggless orange cake.
Servings: 10 slices
Calories: 278kcal
Equipment
- Cake Tin
Ingredients
1 Cup = 250 ml, 1 Tablespoon = 15 ml
- 1 Cup (120 gram) all-purpose flour (maida)
- ½ cup (100 gram) granulated white sugar
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 1 Cup (250 ml) orange juice (see recipe note)
- ¼ Cup plain yogurt or curd, at room temperature
- ¼ Cup olive oil
- 1 teaspoon orange zest
Makes: 7inch round
Instructions
- Preheat oven to 180 degrees C.elcius Grease a 7-inch round cake pan with butter and dust it with a tablespoon of flour. Set aside.
- Combine flour, baking powder, soda, salt, sugar in a large mixing bowl.
- Whisk together yogurt, olive oil, and juice in a bowl for 5 minutes or until combined well.
- Add the liquid mixture into the dry ingredients. Fold the batter using a rubber spatula. Make sure no flour streaks remain in the batter. Do not overmix the batter.
- Once the batter is combined pour it into the greased baking tin.
- Bake in the preheated oven for about 50 minutes in the middle rack or until a tester comes out clean.
- Transfer the cake to a wire rack. Allow to cool down completely before slicing or decorating. The cake should not be warm to touch.
- Dust with confectioners' sugar or layer with heavy whipping cream.
- Serve eggless orange cake sliced with fresh oranges.
Video
Notes
- It is very important to sift and combine dry ingredients so that baking powder and soda are mixed nicely with the flour.
- The olive oil gives a moist and light texture to the cake. If you do not have olive oil, use any flavorless oil such as – canola oil, rice bran oil, or refined oil.
- Avoid using tetra pack orange juice as it will alter the texture, taste, color, and aroma of your orange cake. And you cannot miss the orange zest.
- Quantity of orange juice for cake batter may vary from ½ Cup to 1 Cup depending upon the quality of the flour and type of measuring cup. I would suggest starting with ½ Cup of orange juice if the cake batter seems too dry add more. The kind of flour I use requires 1 Cup of orange juice.
- Make sure all the ingredients especially curd/yogurt is at room temperature before preparing the cake batter.
- This cake batter does not require hours of whisking or mixing. Do not over mix the cake batter.
- From a bundt pan, rectangular loaf pan to a simple round cake tin, you can bake the orange cake in either of these baking pans. Make sure to grease the pan well or line it with parchment paper.
- If the toothpick inserted in the center comes out clean with minimal crumbs, that is the signal to pull out the cake from the oven.
Nutrition
Calories: 278kcal | Carbohydrates: 47g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 108mg | Potassium: 147mg | Fiber: 1g | Sugar: 20g | Vitamin A: 77IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 2mg