Padhuskitchen


Eggless Orange Cake-Eggless Cake Recipes

by 36 Comments

I wanted to bake a fruit based cake this time. Since I had lot of oranges at home, I decided to make an egg less orange cake.I made minor changes to the video found here.This is a quick and easy to make cake that is very delicious without the frosting. The cake has a nice orange flavor and while baking the whole house smelled heavenly! The recipe is more or less similar to my Eggless Vanilla Cupcake except I replaced milk with pure orange juice and added a tsp of orange zest. Today we will learn how to make eggless orange cake following this easy fool proof recipe.

Eggless orange cake

How to make Eggless Orange Cake 

Ingredients needed

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

Preparation

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.

Method

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.

Add the remaining maida, orange juice, orange zest, lemon juice and fold gently until everything is well mixed. Pour the batter in a greased and floured baking tray and bake for 25-30 minutes (180 degree C) in a preheated oven or until a toothpick inserted in the center of the cake comes out clean.

If you want cupcakes, line cupcake moulds with cupcake liners or grease cupcake moulds and spoon the batter into it. Bake in a preheated oven until done.

Wow!! Look at our orange cake. It looks perfect. Let it cool completely before cutting. This cake tastes delicious without any frosting.

Note – If you do not have an oven, do not worry, you can still bake cakes using my pressure cooker method. You can bake any cakes with eggs or eggless using the pressure cooker. Check out my Vanilla Cake  made using the pressure cooker.

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 Marble Cake

Eggless Chocolate Cupcakes

Eggless Moist Chocolate Cake 

Eggless Vanilla Cake (using plain yogurt/curd)

Eggless Sponge Vanilla Cupcakes (using condensed milk)

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Reader Interactions

Comments

  12. Hi,
    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.
    Nandini

    Reply

  13. 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.

    Reply

  20. 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?

    Reply

  24. Hi Padhu,

    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.

    Reply

    • 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

      Reply

  26. Hi Padhu,

    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?

    Priya

    Reply

  27. 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

    Reply

  29. 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

    Reply

  30. Hi Padhu,

    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.

    Thanks,
    Ramya

    Reply

    • 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.

      Reply

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