This orange cake is the best thing that can happen on a summer afternoon teatime. Loaded with the flavor of fresh oranges, this is the easiest orange cake recipe without any eggs or butter. You can serve it with a drizzle of orange syrup, dust with icing sugar, or on a fancy occasion deck it up with whipped cream. Either way, it tastes fantastic!
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 flavor and juice, perfect to use in a cake recipe like this one. Or make refreshing iced tea 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 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, easily grate it for zest, or squeeze the whole orange for juice.
In India, the navel orange is also sold as imported orange. 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.
Or you can use the Kinnow orange from the Northern region of India. Kinnow oranges are very similar to navel oranges and perfect for this cake recipe. 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 flavor, color, or essence will give you the taste of real oranges.
Tips For Making Best Orange Cake:
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 very important to combine dry ingredients nicely so that baking powder and soda are mixed evenly with the flour.
Olive Oil: I prefer using 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 flavorless oil such as – canola oil, rice bran oil, or refined oil. Or if you like the flavor of coconut oil, you can use it as well.
Orange Juice: The one key ingredient that can make or break your cake is the orange juice and zest. Stick to fresh orange juice for making this cake. 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.
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 into the batter.
Do Not OVER MIX: This cake batter does not require hours of whisking or mixing. Once everything moistened and combined well stop mixing, folding the cake batter for longer duration does not make it light and fluffy it does exactly the opposite.
Baking Tin: 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.
Baking Time: Baking a delicate fruit cake like this one for a long time is a crime. 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.
Orange Cake Decoration:
I have layered the cake with simple heavy whipping cream and fresh oranges. You can either simply dust it with icing sugar or glaze with orange – sugar syrup. Either way, it tastes delicious and will become your favorite teatime cake.
More Teatime Cake Recipes For You:
If you try this recipe and love it, please leave a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Eggless Orange Cake Recipe
- 1 Cup all-purpose flour (maida)
- 1/2 cup granulated white sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Cup orange juice
- 1/4 Cup yogurt or curd, at room temperature
- 1/4 Cup olive oil
- 1 teaspoon orange zest
- 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 40 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.
- 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.
- 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.