Easy Eggless Orange Cake Recipe Highlights
This Eggless Orange Cake is definitely one of my most requested recipes by you! And I couldn’t be happier with how it turned out. It’s sweet, tangy, fresh, and bright… each bite is simply delightful! This Eggless Orange Cake is super-easy and quick to make from scratch, and very light and fluffy. The orange buttercream amplifies the refreshing citrus. The perfect cake for breakfast, brunch, snack, or dessert. It’s simple and really tasty. If you love the citrus flavor as much as I do, you’ll love this cake!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down). You’ll need:
Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour, and wheat flour. Baking powder & Baking soda: Make sure they’re not expired or too old.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Fresh orange: You’ll need the juice and zest.Milk: For baking, I like to use whole milk. However, you can use any milk you have handy.Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Sugar: Regular white granulated sugar o caster sugar.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Prepare the pans and preheat the oven
2 – Make the cake batter
Mix dry ingredients. Then, mix wet ingredients. After that, cream butter and sugar. Add orange zest. Add dry half of the flour mixture. Then add the wet ingredients mixture in three additions. And finally, add the remaining half of the flour; beat just until combined. Evenly divide the batter between the prepared pans.
3 – Bake
Bake at 350º F for 25-30 minutes. Allow cake to cool on a wire rack for 10 – 15 minutes before removing it from the pans. Allow the cakes to cool completely on the wire rack.
4 – Decorate
Decorate your cake as your heart desires! I did a very simple decoration with Orange Buttercream and orange slices. See details below.
Orange Buttercream
This orange buttercream is super easy to make and so delicious! It’s made with freshly squeezed orange juice and plenty of freshly grated orange zest, so there’s a real punch of orange flavor in this frosting.
Simple Orange Cake Decoration
My motto when it comes to decorating cakes is: Keep it simple. Make it easy on yourself! This is a true naked cake. This means the sides of the cake are bare. This beautiful eggless orange cake is simply decorated with generous amounts of orange buttercream and candied orange.
How to Make Candied Orange Slices
Combine sugar and water in a saucepan over medium-high heat and bring the mixture to a boil. Add the orange slices one at a time. Make sure they don’t stick together. Continue to cook the oranges over medium heat until they’re translucent, about 15 minutes, turning them from time to time. Then, reduce the heat to low and cook for 5-8 minutes, occasionally turning, until the slices are tender but still whole. Carefully remove the slices with tongs to a parchment paper-lined baking pan or plate. Let them stand at room temperature until they’re thoroughly dried and cool. Then, store them in an airtight container in the refrigerator. See details and quantities in the recipe card below.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout. Bake the batter as soon as it is ready. Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
More Egg-Free Cake Recipes You’ll Love!
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This recipe is egg- and nut-free, but you can adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.
Freezing:
Let the eggless lemon cake cool completely.Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw overnight in the fridge and bring to room temperature before slicing and serving.
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in July 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
