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.
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.
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
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Eggless Orange Cake Recipe
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
- 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.
- 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.