Eggless Orange Cake (+ Vegan & Whole Wheat)
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
12 orange cake slices
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Calories
117 kcal
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Course
Dessert
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Cuisine
International
Eggless Orange Cake (+ Vegan & Whole Wheat)
Description
This Eggless Orange Cake uses whole wheat flour blended with cornstarch or custard powder to help create a tender crumb without eggs. The addition of baking powder and baking soda contributes to a light, risen texture. Fresh orange juice and zest bring a fresh citrus flavor and moisture, providing the cake's characteristic orange fragrance and taste. The batter is sweetened with raw sugar but can be substituted with powdered jaggery or sugar to suit preferences.
Mixing oil and sugar thoroughly helps integrate the ingredients before adding the juices and dry ingredients. The method involves careful blending to achieve a smooth and consistent batter, which bakes evenly in a preheated oven at 180°C.
Serving this cake provides a citrusy, mildly sweet dessert or teatime treat suitable for those avoiding eggs. The cake texture is moist with a fine crumb, relying on the orange juice for flavor and moisture rather than eggs.
Adaptations include substituting all-purpose flour and adjusting orange juice amount accordingly. The cake can be scaled up or down, with baking times varying based on pan size. Fresh orange juice is best used immediately to avoid bitterness. If cornstarch is not available, it can be omitted, but proper fresh baking agents should be used.
Ingredients
- 1 cup whole wheat flour - 120 grams or can use all-purpose flour or half-half of both the flours
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ¾ to 1 cup orange juice - If using whole wheat flour then add 1 cup orange juice and if using all-purpose flour, then add ¾ cup orange juice
- ½ cup raw sugar - 100 grams, can use powdered jaggery or powdered sugar - add more if required
- ¼ cup sunflower oil or olive oil or butter or any neutral oil
- ½ to 1 teaspoon orange zest
- 1 tablespoon cornstarch (cornflour) or eggless custard powder
Instructions
Making batter
- Preheat your oven to 180 degrees Celsius/356 degrees Fahrenheit.
- Sieve whole wheat flour with the corn starch (or custard powder), a pinch of salt, baking powder and baking soda. Keep this sieved mixture aside.
- In a bowl add the sugar and oil. You can also use softened butter instead of oil.
- With an electric beater or hand beater or a wooden spoon, beat this mixture of oil/butter and sugar for a few minutes until well blended. Set aside. I have made this cake with jaggery too. So you can add powdered or grated jaggery instead of sugar.
- Now make the fresh orange juice. You can extract the juice with a handheld juicer or in an electric juice or blender. For the blender method, blend the orange segments (with seeds removed) and strain the juice to filter out the fibers. I have used three medium oranges to get a bit more than 1 cup juice.
- You can use packaged juice too.
- Measure and add 1 cup of the orange juice to the sugar and oil mixture. If using whole wheat flour, then 1 cup of orange juice works well and if using all purpose flour, then you can add about ¾ cup of orange juice.
- Mix very well until all the sugar is dissolved.
- Now add the sifted flour mixture and orange zest. To get a more dominant flavor of oranges, add a bit of orange extract or essence.
- Mix everything very well with a wired whisk. There should be no lumps in the cake batter.
Baking orange cake
- Pour the batter in a lined or greased cake tin of about 7×4 inches. Use a spatula to scrape the batter from sides and add it to the cake pan.
- Tap the pan from the sides or tap the bottom of the pan on the countertop, so that excess air bubbles are released and the batter becomes even in the pan.
- Bake the cake in a preheated oven for 180 degrees Celsius/356 degrees Fahrenheit for 30 to 35 minutes.
- Check the cake by inserting a bamboo skewer and it should come out clean. If it has any batter on it, bake the cake for some more minutes.
- Place the cake on a wired tray or rack to cool it completely at room temperature.
- Later gently remove it from the pan. Slice the eggless orange cake and serve as a sweet dessert or with tea or coffee. You can wrap the remaining cake or store in an tight container and keep in the fridge for about a week.
Notes
- Use freshly squeezed orange juice added just before mixing to prevent bitterness and preserve flavor.
- Scaling the recipe up may increase baking time if baked in a single pan; using multiple pans keeps baking time consistent.
- Cornstarch or custard powder can be omitted if unavailable, but baking powder and soda must be fresh and active for proper rise.
- Substitute all-purpose flour if preferred, adjusting orange juice to ¾ cup for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12orange cake slices
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 50mg | 2% |
| Potassium | 87mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 32IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 8mg | 9% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 14mg | 1% |
| Vitamin B9 (Folate) | 9µg | |
| Iron | 1mg | 6% |
| Magnesium | 16mg | 4% |
| Phosphorus | 50mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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