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    Home » Eggless Recipes » Eggless Cakes

    Eggless Orange Cake

    Published: Aug 5, 2021 · Last Modified: Aug 5, 2021 by Kanan Patel / 139 Comments

    Jump to Recipe Pin Recipe
    Eggless Orange Cake Pin

    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.

    Top view of eggless orange cake on the cake stand with green napkin.
    Jump to:
    • ❤️About This Recipe
    • 🧾Ingredient Notes
    • 🎥Watch The Recipe Video
    • 👩‍🍳Step By Step Photo Instructions 
    • 💭Expert Tips
    • 🧁 Storage Instructions
    • FAQs
    • 📋 Recipe Card
    • ⭐ Reviews

    ❤️About This Recipe

    • 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.

    Ingredients for eggless orange cake in individual bowls and spoons.
    • 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.
    Orange cake on the cake stand with green napkin on side.

    🎥Watch The Recipe Video

    👩‍🍳Step By Step Photo 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 Eggless Orange 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.

    Collage of 4 steps showing mixing dry ingredients and wet ingredients.

    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.

    Collage of 4 steps showing making cake batter, pouring in the pan and baked cake.

    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.

    Collage of 4 steps showing making glaze and drizzling on the cake.

    💭Expert Tips

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

    Layered cake: You can double this eggless orange cake 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}
      2 slices of orange cake on the plate.
    • 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 eggless 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

    Can I use butter instead of oil?

    I have not tried with butter. But you can try. As per my baking experience, I can say that oil can be replaced with the same amount of melted butter in this recipe.

    Can I use regular sugar instead of brown sugar?

    Yes, you can. The flavor will be slightly different but still good.

    Is there any substitute for vinegar?

    You can use the same amount of freshly squeezed lemon juice.

    A slice of orange cake in a plate with fork.

    Check Out Other Cake Recipes

    • Eggless chocolate cake
    • Eggless vanilla cake
    • Eggless strawberry cake
    • Eggless banana cake
    • Eggless carrot cake

    PS Tried this eggless orange cake recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.

    📋 Recipe Card

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    A slice of orange cake in a plate with fork.
    Print Pin

    Eggless Orange Cake

    4.75 from 32 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This eggless orange cake is soft, fluffy, super moist and packed with fresh, bright orange flavor! Plus, it is covered with orange glaze.
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 298kcal
    Servings 8
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    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.

    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.

    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.
    • 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.

    Video

    Nutrition

    Calories: 298kcal | Carbohydrates: 50g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 192mg | Potassium: 121mg | Fiber: 1g | Sugar: 31g | Vitamin A: 82IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Kalai

      October 28, 2019 at 3:21 am

      Can I replace oil with butter?

      Reply
      • Kanan

        October 28, 2019 at 10:38 am

        I have never tried. But you can try and see

        Reply
    2. Susan

      July 04, 2019 at 8:40 pm

      Absolutely delicious!!! Made it for my daughter who’s allergic to eggs, but everyone who tasted it loved it. Thank you!5 stars

      Reply
      • Kanan

        July 09, 2019 at 7:00 pm

        woo hoo!!
        Glad that everyone including your daughter liked it.

        Reply
    3. nishie hutheram

      May 27, 2019 at 9:08 am

      Tred out the orange cake recipe and it was delicious .5 stars

      Reply
      • Kanan

        May 31, 2019 at 10:16 am

        great!! very happy to know.

        Reply
    4. Surabhi

      May 26, 2019 at 11:28 pm

      How many cupcakes this recipe makes and what is cooking time for cupcakes

      Reply
      • Kanan

        May 31, 2019 at 10:18 am

        I have never made cupcakes with this recipe, so I don't know how many you will get.
        But baking time will be around 18-20 minutes.

        Reply
    5. Tricia Jones

      May 13, 2019 at 8:20 am

      Hi Kanan did you receive the query I posted last night please?

      Reply
      • Kanan

        May 13, 2019 at 10:16 am

        yes, I have just replied to your comment.

        Reply
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