I had some oranges left over from the Orange Cake with nutella glaze so I made some Orange juice for my husband and I still had some oranges left over so I decided to try an eggless orange cake recipe this time. The Orange cake I posted earlier was a smashing success, we all loved the intense orange flavor and we loved the eggless version too!
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This cake was no different, the orange flavor was bursting with every bite and it was super soft and moist. So lovely to bite into!
Here's another orange cake in my blog, this is with eggs - Orange Cake with Orange Nutella Glaze.
Ingredients
Method
1. Preheat the oven to 180 degree C. Line and grease an 6 or 7 inch cake pan.
2. Add oil, orange juice and sugar in a bowl and mix well.
3. Sift in flour, corn flour, baking soda and salt.
4. Fold everything gently together.
5. Add the zest and mix again.
6. Pour into prepared pan and bake for 25-30 minutes or until a tooth pick comes out clean.
7. Cool in the pan for 10 minutes and transfer to a rack to cool.
Notes
1. Every oven is different, my cake was done in 30 minutes. Do check from 25 minutes onwards.
2. Don't leave out the zest, it gives an awesome orange flavor to the cake.
Until next time,
Share this post if you found it useful!
This cake was no different, the orange flavor was bursting with every bite and it was super soft and moist. So lovely to bite into!
Here's another orange cake in my blog, this is with eggs - Orange Cake with Orange Nutella Glaze.
Ingredients
- All purpose flour / Maida - 1 1/4 cup
- Corn flour - 1/4 cup
- Sugar - 1/2 cup
- Orange juice - 1 cup
- Baking soda - 1 tsp
- Salt - 1/2 tsp
- Vegetable oil - 1/4 cup
- Vanilla extract - 1 tsp
- Orange zest - 1 to 2 tsp
Method
1. Preheat the oven to 180 degree C. Line and grease an 6 or 7 inch cake pan.
2. Add oil, orange juice and sugar in a bowl and mix well.
3. Sift in flour, corn flour, baking soda and salt.
4. Fold everything gently together.
5. Add the zest and mix again.
6. Pour into prepared pan and bake for 25-30 minutes or until a tooth pick comes out clean.
7. Cool in the pan for 10 minutes and transfer to a rack to cool.
Notes
1. Every oven is different, my cake was done in 30 minutes. Do check from 25 minutes onwards.
2. Don't leave out the zest, it gives an awesome orange flavor to the cake.
Until next time,
They look so moist and they have tasted so orangey right ..Looks colorful
ReplyDeleteCake looks absolutely delish,love to di in.Do check out my ongoing event with cool prizes :)
ReplyDeletethat looks really soft... i love orange flavored cakes, this looks so delicious...
ReplyDeleteCake looks so soft and delicious.Yum!!
ReplyDeletesuperb beul, missed 2 c ur receipe 4 the last 1 week, refreshing orange cake, congrats
ReplyDeleteHad this, was totally yummy! So soft and moist!
ReplyDeletelove this recipe will deft make it for a friends daughter who is intolerant to Dairy and Eggs due to allergies!Thankx Beulah!!
ReplyDeleteHi,
ReplyDeleteI made an egg-free orange cake last year with fresh orange juice and it had such a weird, sour, pungent aftertaste that I had to throw it away. Was just wondering whether you think fresh orange juice or bottled orange juice is better to make orange cake?
Thanks!
I love the flavor and aroma of fresh orange juice in a cake! It has always worked well for me. There are 2 orange cakes in this blog and both were fantastic! So, I'm all for fresh orange juice!
DeleteThanks :)
DeleteWow..cake lukin so yummyy..
ReplyDeleteBut why recipe cal corn flour?
I tried this cake today and it turned out awesome! I did not have 1 cup orange juice and hence added milk to compensate the rest of the liquid and it still turned out preety moist n good in taste. Thanks!
ReplyDeleteThanks a lot for the feedback, glad you liked it :)
DeleteI mean 3/4 cup orange juice and 1/4 cup milk. Plus orange zest
ReplyDelete