How to make Eggless Orange Cake
All purpose flour/Maida – 1 1/4 cup
Baking powder -1/2 tsp
Baking soda -1/2 tsp
Butter (unsalted) -113 grams / 1/2 cup
Condensed milk – 1/2 cup
Sugar – 3 tbsp
Orange juice – 1/2 cup (I used fresh orange juice)
Vanilla essence or orange essence – 1 tsp
Orange zest – 1 tsp
Vinegar or lemon juice – 1 tsp
Preheat the oven at 180 degree C for 15 minutes.
Sieve maida, baking powder, baking soda together twice.
Grease the baking pan with little butter and dust flour. I used a 7 inch square baking tray.
Grate the skin of orange for orange zest. Do not grate the white skin inside as they will be very bitter.
Keep all the things needed ready as it will make baking much easier and saves a lot of time and mess. Bring everything to room temperature.
In a bowl, combine condensed milk, butter, sugar, vanilla essence and beat until well mixed.
Add half of the maida and fold gently using a wooden spatula. Add half of the orange juice and mix gently.
Wow!! Look at our orange cake. It looks perfect. Let it cool completely before cutting. This cake tastes delicious without any frosting.
If you want, you can add 1/4 cup of mixed chopped nuts while adding the maida and orange juice.(mix of almonds, cashew nuts and walnuts).
More Egg less Cake Recipes from this space
Eggless Vanilla Cake (using plain yogurt/curd)
Eggless Sponge Vanilla Cupcakes (using condensed milk)
cake looks delicious and yet fast to cook. Wonderful preparation.
Looks Moist & great Padhu !
Very soft and moist cake Padhu. Perfectly made.
I love this cake…I can smell the aroma from here…
looks so inviting 🙂
Always love to have which is eggless.
Cake came out soooooo perfectly…
Perfect looking and lovely.
Orange in bakes,never said no to them, beautiful cake.
Lovely flavourful cake
I tried this cake yesterday. It turned out really nice. The only problem though was the cake had a slight bitter taste. I did not add orange zest, so its not because of the skin.What could i have missed?
Thanks for the great recipe though. Will try the vanilla one also soon.
Hi Newbie cook
Use quality oranges.Chances are if the orange juice is bitter, the cake will be bitter.
Another suggestion -May be next time you can skip baking soda altogether and add 1 tsp Baking powder instead of 1/2 tsp.
I have tried this cake many times with the above measurements and I have not had this problem.
Hello Padhu, I don't have oven as in the picture. Instead can I use Microwave oven?
is there any way of replacing condensed milk with any other thing…? as condensed milk is not always available at home…
Check out my egg less cake using yogurt
this cake looks really great and i'm going to try tis becoz orange is my favourite fruit
this cake looks so gud and i'm going try tis out becoz orange is mhy favourite fruit
I just made this cake!!! Thank you so much for the recipe it looks great and is extremely spongy.
I have made this twice now. Comes out soft and moist. I made them as cup cakes. Thanks for the easy n perfect recipe.
Can we use the same recipe for some other flavours besides orange?
Ritika -thanks a lot for trying.Happy to know that it came out well.
Yes you can use the recipe for other flavors also.
hi thanks a lot. i too prepared the cake with above recipe it was just amazing.
hai i am having microwave oven only…so how to bake a cake using that? Is it possible?
Thanks once again. I have made this orange cake…. to the perfection by following your instructions. One question. Why should we use unsalted butter instead of normal Amul? I used Nutralite, still it came out well.
Tried a cake first time …the taste was good but it crumbled down after removing from the oven. What acn be the reason for this?
The reasons why your cake crumbled could be- 1. You were trying to remove the cake from the pan when it is hot. You must allow the cake to cool completely before removing from the pan. 2. The pan should be well prepared. It should be greased and floured or you should line the pan with parchment paper. By doing this you can easily remove the cake. Also refer Baking tips for beginners
Thank you for posting such wonderful and easy to make recipes. I have tried many of your recipes and all of them came out very well. Can you please tell me can I skip condensed milk in this orange cake ? What else can i use as a substitute?
Hi Padhu,beautiful clicks and mouth watering cale.Its a must try for me.Can you pls give me the measurements in grams for maida.How much ml is condensed milk that you have used here.My 1 cup meaures 236ml.
Thanks a lot.Nisha
Thank you for your compliments. I use Standard measuring cups and spoons for all my recipes. I have taken 1/2 cup condensed milk. You can also check out this post on
Cups to grams conversion
Dear padhu.. Thank you for this nice recipes.. my cake came out perfect n eager to try out all flavours soon.. keep up ur great work!!!
Hi padhu… So mouth watering cake… Pls tell me I dnt have an otg I have only morphymicrowave convention oven I baked many times but ma cake went so hard so Pl tell me how to bake at what temperature and timings pls help me.. Pls do reply and help me to cook a best sponge cake
I have not tried baking in microwave. Kindly refer the manual which came along with it.
I tried your eggless orange cake today. While the taste was good and the insides were moderately spongy and the top was a beautiful colour similar to that in your pics, there were following problems.
1. I followed all measurements correctly using the std measuring cups and spoons. But the final prepared batter was very thick. Almost like chapati dough. Only diff. In the recipe was I replaced maida with whole wheat flour (both for batter as well as dusting the tray), and I happened to have a smaller condensed milk tin which measured abt 3/4th of the 1/2 cup. So to compensate the shortage of sugar I added 2 tbsp sugar. What went wrong with my batter?
2. While top was a nice colour the bottom was very dark brown almost similar to getting burnt. I baked it in the bottom rack in the Oven as per the tips in your baking tips section. Also, after preheating I switched the oven mode to bottom heating. Was the burnt bottom due to rack position or since I applied wheat flour to dust the pan or cause I used a Pyrex glass baking tray?
3. The cake was spongy but not firm. It crumbled in the sense if you pick a piece the top and bottom came apart. What went wrong ? I had well greased my tray and also removed cake after fully cooling down.
By mistake I had started to pre heat the oven while gathering my ingredients. Could the long period of preheating had anything to do with any of the above mistakes?
Your pointwise explanations would really help me learn and try this again better.
You have followed all the measurements but you have replaced the ingredients . From what you have written I assume that you have over baked the cake and you have replaced maida with wheat flour. Wheat flour cakes will not be soft and fluffy like cakes using all purpose flour. Then you have to bake in the middle rack unless otherwise specified.
Make this cake today…got good reviews..thank you:)
Can butter be replaced with oil?