This orange cake is the best thing that can happen on a teatime. Loaded with the flavour of fresh oranges, it is the easiest orange cake recipe without eggs or butter. Be sure to watch the video!
The tanginess of oranges juice, the subtle sweet notes, and the bitterness of orange zest make this cake a perfect teatime treat.
Oranges are the true summer delight. They are full of flavour and juice, perfect for a cake recipe like this. Or making refreshing iced tea and a big batch of orange marmalade, as I did.
Make the most of fresh seasonal ORANGES. It is always best to eat seasonal and local.
Also, please bear with us on this picture-heavy post, but it could not restrict me to one-two frames; the cake was a stunning beauty.
About Oranges For The Cake
The common orange or the navel orange is the best for making this eggless orange cake. You can cut the orange with the skin into perfect round slices, grate it for zest, or squeeze the whole orange for juice.
In India, the navel orange is sold as imported orange, or Australian orange can be used. Avoid using the local variety of mandarin orange (Santara or Nagpur orange) for this cake recipe. The mandarin orange is tough to juice, and the skin is bitter.
The Kinnow orange from the Northern region of India is also a good choice for this cake recipe. They are very similar to navel oranges. On many occasions, I have baked this cake with Kinnow oranges from my hometown in Uttarakhand.
But always use FRESH ORANGES for making this cake. No artificial flavour, colour, or essence will give you the taste of real oranges.
My Tried & True Tips
There are a few points in this teatime cake recipe where one needs to be very careful to avoid D-I-S-A-S-T-E-R.
Dry Ingredients: It is important to combine dry ingredients nicely so that baking powder and soda are mixed evenly with the flour.
Olive Oil: I prefer extra virgin olive oil for my cake recipes. The olive oil gives a moist and light texture to the cake. If you do not have olive oil, use any flavourless oil such as – canola oil, rice bran oil, or refined oil. Or if you like the flavour of coconut oil, you can use it as well.
Orange Juice: The one key ingredient that can make or break your cake is orange juice and zest. Stick to fresh orange juice for making this cake. Avoid using tetra-pack orange juice, as it will alter your orange cake’s texture, taste, colour, and aroma. And you cannot miss the orange zest.
Room Temperature: Make sure all the ingredients, especially curd/yogurt is at room temperature before preparing the cake batter. Do not add cold or straight-out-of-the-fridge ingredients to the batter.
Do Not OVER MIX: This cake batter does not require hours of whisking or mixing. Once everything is moistened and combined well, stop mixing. Folding the cake batter for a longer duration does not make it light and fluffy it does exactly the opposite.
Baking Tin: From a bundt pan, or 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.
Baking Time: Baking a delicate fruit cake like this one for a long time is a crime. If the toothpick inserted in the centre comes out clean with minimal crumbs, that is the signal to pull out the cake from the oven.
Cake Decoration
I have layered the cake with simple heavy whipping cream and fresh oranges. You can simply dust it with icing sugar or glaze it with orange-sugar syrup. Either way, it tastes delicious and will become your favourite teatime cake.
Watch Orange Cake Video
More Teatime Cake Recipes
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Eggless Orange Cake Recipe
- 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
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.
Recipe 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
musafiratheart says
Looks absolutely scrumptious! I’m feeling hungry just looking at the photos
Rajani says
The picture styling is absolutely gorgeous. The recipe even more so. I am going to take this idea forward and try an eggless version of the same. Will fill you with details once I figure it out! Thanks for inspiring me. 🙂
Bhawna Agarwal says
I baked the cake as per your recipe and it turned out really moist and delicious . Thanks
Hina Gujral says
I am so happy to read your feedback!
MonuTeena RecipesPassion says
Wow Hinaaaaa.. Drooling 😛 Just a perfect Marmalade cake; not only attractive but i like your recipe too 🙂
Amul Sharma says
Great…..very nice pics….i am feeling hungry……thanks for share…..
Anupriya says
Hi Hina,
I really was tempted to make this cake after seeing your pictures. But alas. After all the effort, the cake turned out too moist, thanks to your misguiding recipe above which asks for 1 cup of orange juice. I am surprised that even after another person asked you the exact same question you didn’t feel the need to check your measurements. Even the containers you used in your video are not even measuring cups.
Baking is an exact science unfortunately. So when you use your home tea cup for a half cup curd and a glass jar for 1 cup orange juice, it really does not translate to reality for your readers.
A humble request, please follow your own recipe above using a proper cup measurement and then tell us if you still have the beautiful end result you have displayed.
Hina Gujral says
One, I am very sorry to hear about your cake. Second, I am a professional baker. Each recipe is tested 3 – 4 times before it is shared on the website. What I use in the video for styling is none of your concern. What is your concern is the recipe measurement and instructions mentioned. So please stop passing judgments without knowing any facts. Third, I still stand on my point that the recipe requires 1 cup of orange juice. Fourth, a cake could be moist because of inappropriate baking powder and soda, or incorrect oven temperature and mostly under-baking (which most people end up doing especially when it comes to fruit cakes). Just because you have the right to give feedback doesn’t give you the right to be rude and impolite.
Thalia @ butter and brioche says
This cake is beautiful. And I love the little floral decorations!
Anirudh J says
Can we maybe use any other fruit juice as well?
Hina Gujral says
It is an orange cake. Hence, other fruit juices will not work in this cake recipe.
Lucy - Globe Scoffers says
This cake is so pretty, looks so light and fluffy! I love anything with orange in such a great flavour to use. Thanks for sharing.
Eden Passante says
This is so adorable! Love the decorations–so sweet!
trishala says
Can you twist this recipe to make it gluten free..can we use jowar or raji instead.
Hina Gujral says
Never tried making it gluten-free. But maybe we can experiment with oats flour.
Khojo Hindi Me says
I Appreciate Your Efforts In Preparing This Post. I Really Like Your Blog Articles.
Michel Joachim says
Hi
As I’m a cook and writer this one post is really helpful for me to keep going on…
Thanks
Michel.J
Jone says
Nice Post
Asha Bonney says
Hi made your orange cake today. Added some almonds and cashews chopped and stirred into the batter. The cake came out well and tasted very good. Only it was not golden or brown. It was more of a light yellow. So I browned the top in the oven.. Thanks for the recipe
Hina Gujral says
I am so glad you liked the recipe. The color at times might differ because of the oranges or oven temperature.
shruthi says
Yum! What a nice recipe 🙂
Hina Gujral says
thank you so much!
Shraddha kalantri says
Hi , when I saw your video in that you haven’t used one whole cup of orange juice , so how much should we actually use . I have the proper cup measurements .
Hina Gujral says
As per proper cup measurement and written in the recipe – 1 Cup Orange Juice.
Zeal says
Hi, I made this cake a few days ago and it was so tasty and fluffy! Thank you so much for this recipe. It was perfect! Do you have a Instagram account that I can tag you in?
Hina Gujral says
thanks a million for your positive feedback!
Megha Paliwal says
Hey how much yogurt? The recipe mentions 1/4 cup but the video says 1/2 cup…can you please clear my doubt?
Hina Gujral says
You can start with 1/4 CUp of yogurt. If the batter seems too dry add 1/4 Cup more.
Yaman Singh says
Woww… I am going to try this ❤️
Hina Gujral says
Great 🙂
Sumit Prajapati says
Very interesting information.
Thanks for share such type of precious information
Sumit Prajapati says
Great info you shared, Thanks for share such type of precious info.
Nishuji Jain says
I tried this recipe but the cake didn’t turn out porous. It was a thick black of maida. Do u know why ? May be I made the batter thin that’s why. I didn’t see your video before and assumed that the battwr should be thin. But yours was thick when pouring in the bake tin.
Hina Gujral says
Hope you used measuring cups and spoons to rightly weigh the ingredients. Please read my detailed tips and notes that will surely help you to understand what might go wrong.
K Store says
Very good information shared, thanks for this.
Bigg Nutrition says
Very good article shared, thanks for this.
Rashidatu aziz says
Can you place frying pan on fire and bake your eggless orange cake inside when you do not have oven
Hina Gujral says
Never tried this method!
Rema says
Hi can I replace the oil for melted butter?
Hina Gujral says
Yes, you can, but kindly measure the quantity of melted butter as suggested in the recipe.
Sumit Kumar says
You have shared a really good article, Thanks for this.