Eggless Orange Cake

This eggless orange cake is made with fresh orange juice and zest. And it gives a perfect citrus punch in every bite. Plus, the orange glaze takes this cake to a whole new level. 

Love citrus flavor? Check out this eggless lemon cake, eggless lemon cupcakes and orange muffins.

❤️ You’ll Love This Eggless Orange Cake

• Texture: soft, fluffy with a moist, tender crumb, melt-in-your-mouth texture
• Without eggs: After having a bite, trust me you won’t believe that this is eggless orange cake. It is so soft and fluffy.
• Flavor: using fresh orange juice as well as zest in both cake and glaze packs this cake with an amazing bright orange flavor. 
• Versatile: Leave it plain for everyday snack cake, or drizzle the orange glaze to turn it into a dessert cake.

🧾 Ingredient Notes

Here is the pic of the ingredients required to make this citrus eggless orange cake. All of them are basic baking ingredients and you may have them available in your pantry.

• Cake flour: It makes the cake super light and fluffy texture. Instead, you can use all purpose flour if you want or make cake flour at home.
  • *Homemade cake flour: It is a combination of all purpose flour and cornstarch. For this eggless orange cake, 1 ½ cups of cake flour = 1 cup+2 tablespoons all purpose flour mixed with 3 tablespoons tightly packed cornstarch (corn flour).
• Light brown sugar: It makes the cake moist. But if you don’t have it at home, replace it with regular white sugar. It will be fine.
  • Note: When you measure the brown sugar it should be tightly or firmly packed. Meaning, pressing the sugar firmly into the measuring cup and when inverted into a bowl, it will hold its shape.
• Oil: I have used canola oil. I recommend using any flavorless oil like canola, corn, vegetable, safflower oil, etc. Do not use strong-flavored oil like olive oil. 
• Vinegar: I have used white distilled vinegar. But you can use apple cider vinegar too.
• Orange juice: It has to be freshly squeezed orange juice. It is the key to getting that bright citrus flavor. Bottled juice won’t give that nice flavor.
• Orange zest: It is the outer bright orange layer of the orange rind. Use the Microplane zester to get the zest. Make sure not to grate the inner white part of the rind, just grate the orange part. The white part is bitter and makes the cake slightly bitter taste. 
  • Tip: It is much easier to zest the oranges before juicing.
• Powdered sugar: It is used for making a glaze. This sugar has other names like icing sugar or confectioner’s sugar.

👩‍🍳 How To Make Eggless Orange Cake? (Stepwise) 

Prep:

• Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
• Lightly grease and flour the 9-inch round cake pan and keep it aside. Grease with butter or spray with cooking oil spray. Sprinkle a tablespoon of flour in the pan, now swirl the pan so the flour will stick to the greased surface (all over the 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.

Making Cake:

1) Take dry ingredients (cake flour, light brown sugar, baking soda, baking powder and salt) in a bowl.

2) Break the brown sugar and whisk everything until incorporated well and keep it aside.

3) In another large bowl add wet ingredients (orange juice, oil, vinegar, orange zest, vanilla extract) one by one.

4) Beat it well using a wire whisk until everything is combined.

5) Add dry flour mixture into the wet mixture.

6) Whisk it until all comes together, do not over-mix the batter. 

7) Pour the batter into the prepared cake pan. Shake lightly to spread the batter evenly. 

8) Bake into the preheated oven for 25-30 minutes. Always check 2-3 minutes before the mentioned time. Check by inserting a toothpick in the center of the cake. If it comes out clean then the cake is ready.

Let the cake cool in the pan for about 10 minutes then release and loosen the sides by running a butter knife around the edges. Then invert it and remove it on the cooling rack and let it cool down completely.

Topping With The Orange Glaze:

1) To make the glaze, take powdered sugar and orange zest in a bowl. Add orange juice.

2) Start whisking and beat it until you get the smooth and runny consistency of the glaze.

3) Pour the glaze on the cake. (Note: Keep a plate under the rack to catch any drizzle and avoid the mess.

4) Spread it around evenly using the back of the spoon or butter knife. Let the icing dry and set before you cut or cover and store.

💭 Expert Tips For Cake

Check out the ingredients notes above. Many tips are mentioned there. 

Layered cake: You can double this recipe to make a two-layer cake. In this case, you have to choose other frosting like orange buttercream instead of glaze. Spreading orange curd between two layers of cake is a good idea too.

Food Color: For more vibrant color, you can add some orange food color in the batter to get a bright orange color. This is optional.

💭 Tips about orange glaze

• The cake is cooled completely and then topped with glaze. After it sets, you’ll get a nice crust. {See the pic below}
  
• The cake is still warm and topped with glaze then the cake will absorb the icing (no crust is formed). {as shown in the main pic}.
• Icing stays crusty the day it is made. As you store the cake, the next day icing will soften.

🧁 Storage Instructions

• You can store this orange cake overnight at room temperature in a covered container. Only if you are finishing it the next day.
• If you want to store longer, store in the refrigerator in an airtight container. 
• As it is an oil-based cake, it stays soft even after storing in the refrigerator, unlike butter-based cakes. So you can enjoy it chilled or bring it to room temperature before serving.
• Icing will soften the next day as your store the cake.

FAQs

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Eggless Orange Cake Recipe

4.76 from 33 votes

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This eggless orange cake is soft, fluffy, super moist and packed with fresh, bright orange flavor! Plus, it is covered with orange glaze.

Kanan

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Serving Size 8

US measuring cups are used (1 cup = 240 ml)

Ingredients

For Cake:

• 1 ½ cups Cake flour, *Notes
• 1 teaspoon Baking soda
• ¼ teaspoon Baking powder
• ½ cup Light brown sugar, packed **Notes
• ⅛ teaspoon Salt
• ⅓ cup Oil, Use flavorless oil like canola, corn, vegetable or safflower oil
• 1 cup Orange juice, fresh
• 2 tablespoon Orange zest, from 1 ½ oranges ***Notes
• 1 tablespoon White distilled vinegar
• 1 teaspoon Pure vanilla extract

For Glaze:

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

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Instructions

Prep:

• Preheat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
• Lightly grease and flour the 9-inch round cake pan and keep it aside. Grease with butter or spray with cooking oil spray. Sprinkle a tablespoon of flour in the pan, now swirl the pan so the flour will stick to the greased surface (all over the 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.

Making Cake:

• Take dry ingredients (cake flour, light brown sugar, baking soda, baking powder and salt) in a bowl. Break the brown sugar and whisk everything until incorporated well and keep it aside.
• In another large bowl add wet ingredients (orange juice, oil, vinegar, orange zest, vanilla extract) one by one. Beat it really well using a wire whisk until everything is combined.
• Add dry flour mixture into the wet mixture. Whisk it until all comes together, do not over-mix the batter.
• Pour the batter into the prepared cake pan. Shake lightly to spread the batter evenly.
• Bake into the preheated oven for 25-30 minutes. Always check 2-3 minutes before the mentioned time. Check by inserting a toothpick in the center of the cake. If it comes out clean then the cake is ready.
• Let the cake cool in the pan for about 10 minutes then release and loosen the sides by running a butter knife around the edges. Then invert it and remove it on the cooling rack and let it cool down completely.

Making Glaze:

• Take powdered sugar and orange zest in a bowl. Add orange juice. Start whisking and beat it until you get the smooth and runny consistency of the glaze.
• Pour the glaze on the cake. (Note: Keep a plate under the rack to catch any drizzle and avoid the mess.
• Spread it around evenly using the back of the spoon or butter knife.
• Let the icing dry and set before you cut or cover and store.

Video

Notes

*Homemade cake flour: For this recipe, 1 ½ cups of cake flour = 1 cup+2 tablespoons all purpose flour mixed with 3 tablespoons tightly packed cornstarch (corn flour).

**Packed light brown sugar: Meaning, pressing the sugar firmly into the measuring cup and when inverted into a bowl, it will hold its shape.

***Orange zest: It is the outer bright orange layer of the orange rind. Use the Microplane zester to get the zest. Make sure not to grate the inner white part of the rind, just grate the orange part. The white part is bitter and makes the cake slightly on the bitter taste.
It is much easier to zest the oranges before juicing.

Recipe Tips

• Layered cake: You can double the cake recipe to make a layered eggless orange cake.
• Food Color: For more vibrant color, you can add some orange food color in the batter to get a bright orange color. This is optional.
• If the glaze is added to the cooled cake, then you let it set. You’ll get a nice crust of icing on top. As you store, the next day it will soften.
• If the glaze is added to the warm cake then the cake will absorb the glaze and you’ll miss the crusty icing.
• Storage: If serving the next day, you can keep it overnight at room temperature in a covered container. If wanted to store it for more days, then it should be kept in the refrigerator in an airtight container. You can serve this cake chilled or bring it to room temperature before serving.

Nutrition

Calories: 298kcal (15%) | Carbohydrates: 50g (17%) | Protein: 3g (6%) | Fat: 10g (15%) | Saturated Fat: 1g (5%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 192mg (8%) | Potassium: 121mg (3%) | Fiber: 1g (4%) | Sugar: 31g (34%) | Vitamin A: 82IU (2%) | Vitamin C: 21mg (25%) | Calcium: 29mg (3%) | Iron: 1mg (6%)

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