- 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 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 is dense in texture.
- Do not overmix the batter once you add the dry ingredients. That will result in a denser and harder 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)
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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!
Ingredients
For Orange Cake:
- 1.5 cups All purpose flour 180gms
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sugar 118 gms
- ½ cup yogurt 125 gms
- ½ cup fresh orange juice 125 ml
- ¼ cup oil 60 ml, I used canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
For Orange Glaze:
- 1 cup powdered sugar 120 gms
- 2 tablespoon fresh orange juice
- 1 teaspoon orange zest
- 2-3 tablespoons sliced almonds for garnishing
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Instructions
Preparation
- 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.
- Cut the zested orange in half and juice it. Strain the juice to filter out any pulp. Fresh homemade orange juice is ready
- Preheat the oven to 350°F. Lightly grease (spray oil) inside the bundt pan (7-inch pan). Keep aside.
Make eggless orange cake
- In a large mixing bowl add all the wet ingredients like yogurt, orange juice, oil, orange zest, and sugar. Whisk until sugar is completely dissolved and the mixture is smooth.
- Sieve the dry ingredients, all-purpose flour, baking powder, baking soda, and salt into the wet mixture.
- 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).
- 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.
- 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.
- Loosen the sides and invert it on the cake stand or the serving plate. Cool completely before glazing or frosting.
Assemble the cake
- Make the Orange glaze - In a mixing bowl, whisk together the powdered sugar orange juice, and zest until well combined and smooth.
- Pour the glaze over the bundt orange cake evenly.
- Garnish with sliced almonds and more orange zest. Soft, moist, and delicious Eggless orange bundt cake is ready! Slice and serve!
Video
Notes
Nutrition
Calories: 289kcal | Carbohydrates: 49g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 202mg | Potassium: 109mg | Fiber: 1g | Sugar: 30g | Vitamin A: 57IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg
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