Eggless Orange Cake Recipe

Eggless Orange Cake is a light, moist, and fluffy eggless cake recipe bursting with citrus flavor. Made with fresh orange juice, orange zest, oil, and yogurt, it is perfect as a dessert or tea cake for special occasions and celebrations! Egg-free, easy to make, and delicious!

This Eggless Orange Cake decorated with an orange glaze will be your new favorite to bake for special occasions, celebrations or to bring to parties!

It's simple and easy to make using ingredients and tools easily available in your kitchen and pantry.

If you love eggless cakes, try the Eggless Vanilla Cake and Thandai cake recipe.

Jump to:

• About The Recipe
• Recipe Ingredients
• How To Make Eggless Orange Cake (Stepwise Photos)
• Serving Suggestions 
• Storage Instructions 
• Recipe Tips
• Frequently Asked Questions 
• More Eggless Cake Recipes
• Recipe Card

About The Recipe

This homemade eggless orange cake is delicious, moist, fluffy, and full of citrus flavor. It is made without eggs and is suitable for vegetarians and those with egg allergies. 

It is easy to make, not overly sweet, and is fresh and refreshing making it perfect as a teatime cake or dessert for any occasion. 

The base of this cake is an orange sponge cake that is light, airy, and soft, made without butter, or condensed milk.

To keep this orange cake eggless, I've used yogurt and flavored the cake with freshly squeezed orange juice and zest, giving this cake its vibrant citrus flavor. 

It's a simple and easy orange cake recipe; you dont need any mixer or fancy ingredients like orange extract or essence to flavor it. Stick with fresh ingredients like orange zest and juice for the perfect flavor.

You can bake this egg-free orange cake using all-purpose flour and whole wheat flour. There is slight variation in taste and texture depending on the flour used but it still tastes delicious.

You can serve this orange sponge cake plain but I like to pair it with a simple orange glaze for the best taste.

Recipe Ingredients

Fresh orange juice: I have used navel oranges to get freshly squeezed orange juice for cake and glaze. You can use oranges you have on hand provided they are sweet and juice well. I don't recommend store-bought orange juice for this cake recipe. 

Orange zest: Provides concentrated orange flavor and aroma. Use a Microplane grater or fine zester for zest.

Yogurt: I've used plain whole-milk yogurt. It adds moisture and helps bind the ingredients together.

Oil: I've used canola oil. It helps make the cake moist and tender. You can use any flavorless oil of your choice.

Vanilla extract: Enhances the cake's flavor with a hint of sweetness.

All-purpose flour:  This forms the base of the cake. You can also use whole wheat flour (atta) to make this orange cake. 

Sugar: I have used white granulated sugar.

Leavening agents: Baking powder and baking soda to make the cake rise. Make sure these are fresh for the best results. 

Salt: a pinch of salt, helps bring out the sweet flavors and balance the recipe. You can also skip it.

Orange glaze: powdered sugar (confectioners sugar), orange juice, and zest for added sweetness and flavor on top. 

* Please refer to the recipe card for exact measurements of ingredients. 

How To Make Eggless Orange Cake (Stepwise Photos)

Prep Work

1 and 2 - Rinse and pat dry the oranges. Using a microplane zester or fine grater, grate the outer orange skin to make the orange zest. Keep aside.

3 and 4 - Cut the zested orange in half and juice it. I use a fork but you can use a juicer if you have one. Strain the juice through a sieve to filter out any pulp. Fresh homemade orange juice is ready for making an orange cake.

Make the Orange Cake

Preheat the oven to 350°F. Lightly grease (spray oil) inside the bundt pan (a 7-inch pan). Keep aside.

5 - In a large mixing bowl add all the wet ingredients like yogurt, orange juice, oil, orange zest, and sugar.

6 - Whisk until sugar is completely dissolved and the mixture is smooth.

7 - Sieve the dry ingredients, all-purpose flour, baking powder, baking soda, and salt into the wet mixture. 

8 and 9 - Mix the dry mixture into the wet using the cut-and-fold method until the cake batter is combined and smooth (do not over-mix).

10 - Pour or spoon the batter into the greased bundt pan. Level the top with a spatula and tap the pan on the counter 3-5 times to remove air bubbles. 

11 - Bake at 350°F for 30 minutes or until a toothpick inserted at the center of the cake comes out clean. Remove from the oven and place it on a wired rack or cutting board. Let it cool in the pan for 5-10 mins.

12 - Loosen the sides and invert it on the cake stand or the serving plate. Cool completely before adding glaze or frosting. 

Decorate orange cake

13 and 14 - For the Orange glaze - In a mixing bowl, whisk together the powdered sugar orange juice, and zest until well combined and smooth.

15 - Pour or spoon the glaze over the bundt orange cake evenly.  

16 - Garnish with sliced almonds and more orange zest. Soft, moist, and delicious Eggless orange bundt cake is ready!

Serving Suggestions 

Slice the eggless orange cake and serve it with hot tea or coffee for a delicious afternoon snack or teacake.

You can also serve orange cake as a dessert, either on its own or with a scoop of vanilla ice cream or whipped cream for indulgence.

Storage Instructions 

Orange cake can be stored covered and refrigerated in an airtight container for up to a week or frozen for 2-3 months. Allow to cool completely before storing.

To freeze the orange cake, cover it in a cling wrap to seal it airtight, and then place it in a freezer-safe ziplock or air-tight container. When ready to use, thaw at room temperature. You can freeze it with or without glaze, preferably without.

Recipe Tips

Use fresh orange juice and zest for the best flavor. Freshly squeezed juice provides a bright, natural taste that is not the same as bottled juice. Taste test juice before using to make sure it's sweet and not bitter. 

For orange zest, use a Microplane grater or fine zester. Grate only the outer orange part of the orange peel and avoid the white pith as it is bitter.

You can make this cake with all-purpose, whole wheat, or both. The cake with whole wheat flour has a nutty flavor and denser texture. 

Do not overmix the batter once you add the dry ingredients. That will result in a dense and hard cake.

Make sure the cake is at room temperature or chilled before you glaze it otherwise the sugar will melt and get absorbed in the cake. Glaze sets quickly, so add nuts immediately after glazing. 

The glaze should be pouring consistency. Test the consistency by taking a spoonful and drizzle back into the glaze bowl; it should leave a trail.

If the glaze is too runny, add more powdered sugar (1 tablespoon at a time) or cornstarch (if you don't want to make it sweeter) until it's a thick pouring consistency. 

Cake Pan: Instead of a Bundt pan you can also bake this cake in a 7 or 8-inch round baking pan, cake tin, a square 8X8 pan, or into cupcakes (bake for 15-18 minutes)

Frequently Asked Questions 

More Eggless Cake Recipes

I hope you enjoy this Eggless Orange Cake Recipe !! If you try this recipe, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what's cooking in my kitchen!!

Recipe Card

Update Notes: This post was originally published on Apr 3, 2014, but was republished with, step-by-step instructions, new photos, tips, and a video in May of 2024.