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Eggless Orange Cake Recipe with orange icing (Vegan Cake)

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Eggless orange cake recipe – very EASY to make that baking beginners can also make it. It will require very basic ingredients. This is also vegan orange cake recipe.

Eggless & Vegan Orange Cake recipe with orange flavored icing

This is very light, spongy and moist cake with full of orange flavor. The icing is also orange flavored, so it is double dose of it.

Here I have used freshly squeezed orange juice. You can use store bought juice but I strongly recommend to use the fresh one which gives the best flavors.

The downside of using store bought juice is that you won’t have zest. As a result you will miss the orange flavor in the cake. In that case, you add few drops of orange extract.

Eggless & Vegan Orange Cake recipe with orange flavored icing

Whenever you bake anything with oranges, the smell or aroma will be all over your kitchen and house. It just smells divine that I can’t have patience till cake gets cool off. But sadly, I have to wait till it cools completely and then have to wait till icing dries out. Huh life is hard!!

I always love chocolate cake but dear hubby always love cake made with citrus like this eggless orange cake or lemon cake. I have made this round cake. But you can make it in cupcake form as well. Only baking time will be less.

After having a slice, your stomach will not feel heavy because it is so light. Give it a try and let me know how you like it.

Check out more orange flavored baking recipes
Orange chocolate cupcakes  //  Orange muffins

How to make eggless orange cake recipe (Step by Step Photos):

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1) Pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.

2) Butter and flour 9 inch round cake pan. Lightly grease it with butter or spray with nonstick cooking oil spray. Then sprinkle about a tablespoon of flour. Now swirl the pan so flour will stick to greased surface (all over pan and also around the edges). Now invert the pan over a sink or garbage and tap it gently with your hand to remove excess flour.
Eggless & Vegan Orange Cake recipe with orange flavored icing

3) Keep it aside your prepared cake pan.
Eggless & Vegan Orange Cake recipe with orange flavored icing

4) Take dry ingredients in a bowl (cake flour, baking powder, baking soda, salt and brown sugar).
Eggless & Vegan Orange Cake recipe with orange flavored icing

5) Whisk it well so everything gets incorporated.
Eggless & Vegan Orange Cake recipe with orange flavored icing

6) Now in another bowl take wet ingredients (oil, orange juice, vanilla extract, vinegar) in a bowl along with orange zest.
Eggless & Vegan Orange Cake recipe with orange flavored icing

7) Whisk it well.
Eggless & Vegan Orange Cake recipe with orange flavored icing

8) Add wet to dry.
Eggless & Vegan Orange Cake recipe with orange flavored icing

9) And whisk till all comes together and becomes a smooth batter.
Eggless & Vegan Orange Cake recipe with orange flavored icing

10) Now pour the batter into prepared pan. Tap it lightly on you counter, it will help to remove air bubbles from batter.
Eggless & Vegan Orange Cake recipe with orange flavored icing

11) Bake it into pre-heated oven for 25-30 minutes. Always check 2-3 minutes before mentioned time. Check by inserting a toothpick in the center of the cake. If it comes out clear then cake is ready.
Eggless & Vegan Orange Cake recipe with orange flavored icing

12) Let it cool in the pan for at least 10 minutes. Then run the knife around the edges to loosen the cake. And remove it to the cooling rack. Let it cool completely before decorating or spreading icing.
Eggless & Vegan Orange Cake recipe with orange flavored icing

13) Now cake is cooled completely. Before we make and drizzle the icing on the cake, put the plate at the bottom the cake for easier cleaning.
Eggless & Vegan Orange Cake recipe with orange flavored icing

14) Let’s make orange flavored icing. Take powdered sugar or icing sugar in a bowl.
Eggless & Vegan Orange Cake recipe with orange flavored icing

15) Start adding tablespoon of orange juice at time and keep mixing till you get smooth and pouring icing consistency.
Eggless & Vegan Orange Cake recipe with orange flavored icing

16) Add orange zest to the icing.
Eggless & Vegan Orange Cake recipe with orange flavored icing

17) Mix it well.
Eggless & Vegan Orange Cake recipe with orange flavored icing

18) Now drizzle the icing on the cake and let it flow itself.
Eggless & Vegan Orange Cake recipe with orange flavored icing

19) If not then use butter knife of back of spoon to spread it evenly
Eggless & Vegan Orange Cake recipe with orange flavored icing

Let the icing dry completely before you slice the cake.

Storing the Cake: It stays good for 2 days at room temperature and 4-5 days in refrigerator. But the next day, icing will get soften, but sure tastes good.

Serving suggestion: Enjoy this as a dessert. You can make this as a birthday or special occasion cake.

Eggless & Vegan Orange Cake recipe with orange flavored icing

Eggless & Vegan Orange Cake recipe with orange flavored icing
4.86 from 14 votes
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Eggless orange cake recipe with orange icing (Vegan Cake)

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 6 servings (single layer 9-inch round cake)
Author Kanan

Ingredients (1 cup = 240 ml)

For eggless orange cake recipe:

  • 1 ½ cups Cake flour **
  • 1 teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • ½ cup Light brown sugar packed
  • ⅛ teaspoon Salt
  • ⅓ cup Oil use Flavorless
  • 1 cup Orange juice
  • 2 tablespoon Orange zest from 1 ½ oranges ***
  • 1 tablespoon White distilled vinegar
  • 1 teaspoon Pure vanilla extract

For the icing -

  • 1 cup Powdered sugar (Confectioner’s sugar or icing sugar) sifted
  • 3 tablespoons Orange juice
  • Orange zest from half of the orange.

Instructions

  1. Pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
  2. Butter and flour 9 inch round cake pan. Keep it aside your prepared cake pan.

Making eggless orange cake recipe:

  1. Take dry ingredients in a bowl (cake flour, baking powder, baking soda, salt and brown sugar).
  2. Whisk it well so everything gets incorporated.
  3. Now in another bowl take wet ingredients (oil, orange juice, vanilla extract, vinegar) in a bowl along with orange zest.
  4. Whisk it well.
  5. Add wet to dry.
  6. And whisk till all comes together and becomes a smooth batter.
  7. Now pour the batter into prepared pan.
  8. Tap it lightly on you counter, it will help to remove air bubbles from batter.
  9. Bake it into pre-heated oven for 25-30 minutes. Always check 2-3 minutes before mentioned time. Check by inserting a toothpick in the center of the cake. If it comes out clear then cake is ready.
  10. Let it cool in the pan for at least 10 minutes.
  11. Then run the knife around the edges to loosen the cake. And remove it to the cooling rack. Let it cool completely before decorating or spreading icing.

Making icing:

  1. Take powdered sugar or icing sugar in a bowl.
  2. Start adding tablespoon of orange juice at time and keep mixing till you get smooth and pouring icing consistency.
  3. Add orange zest to the icing. Mix it well.
  4. put the plate at the bottom the cake rack for easier cleaning.
  5. Now drizzle the icing on the cake and let it flow itself.
  6. If not then use butter knife of back of spoon to spread it evenly
  7. Let the icing dry completely before you slice the cake.

Notes

**Make cake flour at home: 1 ½ cups of cake flour is equal to 1 cup + 2 tablespoons all purpose flour with 3 tablespoons tightly packed corn flour or corn starch. Alternately you can use 1 ½ cups of all purpose flour Instead. But cake flour gives light, spongy texture.

** zest is outer orange part of the fruit. Grate it using fine grater and do not grate the inside white part which is bitter.

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Comments

  1. This recipe is one of my husbands’ favourite! I swear this orange cake has saved our marriage…many times over! He giggles with glee when he smells it baking, then his smiles are epic when he finally, later on, gets to eat some. No use me trying to hide this cake, he sniffs it out and eats it all. Licks the icing left on the plate too.
    But it makes him so happy, says it brings back childhood memories, hugs me forever. All from your beautiful orange cake recipe. Thank you so much!

    Reply

  3. Hi Kanan, recipe sounds amazing and I wanna try it. But I have 8-inch round cake tin. Help me out with the measurements of the ingredients. Thanks in advance.

    Reply

  4. Hey there! Amateur baker here 🙂 Loved your orange cake. Have tried it with the same measure and it worked great. I want to know if I double the measure would the bake timing double? Oranges waiting for your reply!

    Reply

    • Is your pan that big, so it can accommodate the double amount of batter? I doubt that.
      If doubling the amount and making it into two different pan than it is fine. Baking time and temp both will be same.

      Reply

  6. Tried it, so yummy, soft and moist. Thanks for this wonderful recipe. I added some chocolate chips in the batter assuming orange and chocolate is a good combination. Though I had coated the choco chips with cake flour, they sank to the bottom of the cake since cake batter was too light. Hence bit of a disaster when I attempted to demould it. However light texture and taste was simply superb.

    Reply

  9. Hi there! Lover of your blog, Priyanka here. My mum’s birthday is coming up and I am planning to bake a layered cake. My query is, if I use butter instead of oil, will I get a more sturdier cake which I can conveniently slice and use for the layered cake, or will using butter make the cake less moist and less tasty? Also, planning to fill and frost with dark chocolate ganache. Orange and chocolate go well no?
    Waiting for your response! 🙂

    Thank you!

    Reply

  10. Hi there! Lover of your blog, Priyanka here :D. My mum’s birthday is coming up, and I am planning to make a layered cake. My query is, will substituting butter instead of oil make it a more firmer cake, so I can be assured of its sturdiness? Or will using butter make it less moist and less tasty? Also, I’m planning to pair it with a dark chocolate ganache. Orange and dark chocolate, good combination no?
    Looking forward to hearing your views! 🙂

    Thanks!

    Reply

    • You can use butter instead of oil. Butter will make it more rich tasting. Still it will be moist and soft. But if stored in the fridge then because of butter cake may get little hard as butter will solidify as it chills.
      NOTE: If making two layered cake then the cake made with oil will be fine. If making more layers then it may be troublesome.

      Yes dark chocolate and orange is the good flavor combination.

      Reply

  12. My husband ate half of it as soon as he saw it. It was very sweet and orange. I added a pinch of clove, cinnamon, and nutmeg cus I was craving those flavors combined w orange. It turned out great and very easy to make.

    Reply

  13. Hi Kanan,

    I tried ur recipe by using lemon juice instead of vinegar and it came out very good .. ?Very spongy cake..but a little crumbly while cutting in a particular shape with cutter .. and baking soda smell is little over the orange I felt..apart from that cake tastes fine..

    Reply

    • Thank you for your detailed feedback.
      Little crumbly is accepted, since this is eggless cake we cannot expect 100% similar to the one made with eggs.

      Reply

  15. Hi Kanan,

    I want to bake this cake by today evening for my hubby’s bday..

    Is there anything that vinegar can b replaced with..?

    Please reply ASAP.. Can’t wait to bake it?..

    Reply

  16. Absolutely scrummy cake! I made it for my baby’s first birthday last week. Everyone loved it. So glad to find a moist and cake that is both egg and dairy free. I cut my plain flour with arrowroot flour instead of cornflour. Thank you for sharing this 🙂

    Reply

  18. I made the cake over the weekend in a rectangular baking form as I didn’t have a round one. by mistake I put 1tsp baking powder but the cake was amazing! I can’t believe that an eggless cake turned so moist and fluffy! plus I added poppy seeds in the sauce for a more fancy look! thank you so much for sharing! you have a fun in Cyprus now 🙂

    Reply

  19. Hello kanan..made this cake, n just loved it..it came out perfect. Thanx for d recipie…I had a query..to make a bigger cake do I double up d quantity of baking soda , vineger n baking pwdr as well?

    Reply

    • Yes double everything.
      For bigger cake you will need bigger pan.
      So baking temperature will be same. But baking time will be more. Can’t say the exact baking time, it depends on the size and shape of the pan.

      Reply

  20. Hi,
    I want to try this cake for my mother’s birthday, and I was wondering if it is ok to substitute the orange juice with (vegetable) milk. Thank you!

    Reply

    • Not sure what do you mean by vegetable milk !!!
      If you replace the orange juice then it won’t be orange cake anymore. You won’t get the orange flavor
      Also orange juice works as sour ingredient in the cake while milk is not. So need to make many other ingredient changes as well.
      So substituting orange juice is not a good idea.

      Reply

  21. Hi dear
    M lil confused
    Normally I have seen recipes with more of baking powder than baking soda. . .ur recipe says 1 tsp baking soda n 1/4 tsp baking powder.
    Pls clarify asap want to make this cake for my son’s half birthday. ..
    Thank you

    Reply

    • Do not know about other recipes. But in this recipe 1 teaspoon of baking soda and 1/4 teaspoon of baking powder is correct.
      It gives soft, moist and spongy cake.

      Reply

  25. The recipe to this cake sounds super easy with incredible results! Cannot wait to try it.. However I wanted to know if the I could make this into muffins as opposed to a large cake. Follow the recipe in the same way but use a ice cream scoop to share the batter into muffin cases?

    Reply

    • Yes you can make this in muffin pan. Baking temperature will be same. But baking time will be less, as you are making smaller sized cake.

      Reply

  26. Hi Kanan!
    Made the orange cake today…. very delicious and spongy. My mother could not believe that it is eggless and first refused to try as was convinced that such soft cake could not be made withought egg!!! My husband and daughter loved it.Thanks for sharing… Looking forward to try your other eggless baking recipes…

    Reply

    • No you cannot use curd in place of vinegar. Olive oil has strong flavor and we don’t want that in baked goods. So use any flavorless oil like canola, vegetable or safflower or corn oil.

      Reply

      • Sorry, but do you mean that we cannot use curd? Is vinegar important? Instead of oil, can we use salted butter. If yes, then please advise on the quantity.

        Reply

        • Sorry my comment was not clear. updated that. Vinegar is important. If you don’t have vinegar then use freshly squeezed lemon juice.
          Use 1/2 cup of melted butter in place of oil.

          Reply

    • Zest is the outer part of the orange peel. So wash the orange well, wipe it dry. Then using fine grater, grate just the orange part of the peel. Orange zest is ready to use in the recipe. Please don’t grate the white part, that is bitter.

      Reply

  30. I made this cake, which was delicious, but it collapsed in the middle when I took it out of the oven. I followed the recipe exactly, and baked at the right temperature. (There may have been some slight variation as I am in the UK and I had to convert the quantities and ingredients.) Do you have any tips about how to avoid this, as I would like to make it again.

    Reply

    • There are few reason for sinking the cake in the middle.
      1) baking powder is old or expired
      2) Too much leaving agents (baking powder or baking soda). This happens if you have eyeballed it not measured by spoon.
      3) over beating the cake batter which makes it too much airy and will collapse as it cools
      4) Oven temperature varies too much meaning, you have opened the door many times to check if it is cooked on not. As door opens, temp drops which cause the issue

      Reply

  32. Hi Kanan.. I have tried quite a few of ur recipes and each one of them have come out amazing…love ur recipes as well as the step by step pictorial presentations…baked the orange chocolate cake.. Turned out really good..for the next time.. Is it it possible to replace the sugar with honey in this specific recipe..

    Reply

    • Hi Pooja. Thank you for your positive feedback. To use honey, we need to adjust the liquid and sugar amount in the recipe. To replace 1/2 cup brown sugar with honey follow this measurements. Honey – 1/3 cup, Orange juice – 1 cup minus 2 tablespoons

      Reply

  33. hi! i am just a beginner in baking nd i started with your orange choco cake recipe. i have made that twice now! nd each time it has come out really nice!! i love ur recipes! keep sharing plz! 😀

    Reply

  34. Love your site!!!! So happy I have found it. Love your recipes, your pictures and your directions. I have now bookmarked your site and will be visiting often.
    Thanks for sharing and keep up the good work!

    Reply

  35. Hi kanan, I have tried ur chocolate, lemon and mango cake recipes and all of them turned out really well. I want to bake this cake tonight for a b’day celebration. Just a small query. Is the sugar granulated or powdered ? Because I read that even that depends on specific recipes and how the cakes turn out. Thanks !

    Reply

  36. I just made this, going to a bbq and the hostess is vegan. Never having made a vegan orange cake before I was nervous and my family and I had to try it. Now I need to make another one for the bbq because we loved it!

    Reply

  37. Hi Kanan,

    This cake came out well today. Thank you so much for your timely responses. I appreciate that! 🙂

    Thanks.

    Reply

  38. Hi Kanan,

    Could you please tell me if I can use regular white sugar instead of brown sugar (same quantity)?
    Also, can I skip baking powder? I do have soda and vinegar at home.

    Thanks.

    Reply

    • Yes you can replace brown sugar with regular sugar.
      Usually baking soda in place of baking powder is never recommenced. But in this recipe we have acidic ingredient (orange juice), use 1/8 teaspoon of baking soda instead 1/4 teaspoon of baking powder.

      Reply

  39. I baked this cake and the aroma was just wonderful, but unfortunately my cake was a bit sticky and seemed uncooked. I did leave it for extra 12-15 minutes on about 180 degrees, and when checked seemed cooked, but I was wrong. Do you think this could be because I made the cake mix with plain flour instead of all purpose flour and also instead of distilled vinegar I used Apple Cider Vinegar. Please tell me where I went wrong for I would like to bake the same cake again. I would still rate the recipe highly as it tastes very good and also is very simple to bake.

    Reply

    • all purpose flour and plain flour is same thing and apple cider vinegar is also fine to use. So these two were not an issue. Not sure what went wrong and cake was uncooked. One question, you mentioned 180 degrees, Is it Celsius or Fahrenheit? If you meant 180 degree F then it is very low temperature to bake.

      Reply
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