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Eggless Orange Cake Recipe

An easy recipe bursting with the aroma of oranges

Course Dessert
Cuisine Baked
Keyword Chocolate Orange Cake, Eggless Orange cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Author Samira

Ingredients

  • My 1 Cup measures 240 ml
  • 1 Cup (130 g) Wheat Flour
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 3/4 Cup Brown Sugar Or Jaggery Powder
  • 1/4 Cup Orange Segments,peeled and Separated
  • 1/3 Cup Blueberries, Dried
  • 1/4 Cup Oil
  • 1 Cup Orange Juice
  • 1 Teaspoon Lemon Juice
  • 1 Tablespoon Orange Zest

Instructions

  1. Take flour, baking soda and salt in a bowl and whisk well.

  2. Add brown sugar and again mix everything nicely with a whisk. If using jaggery powderthen please check Note 9.

  3. Mix in peeled and separated orange segments and dried blueberries. This is done so that they are evenly distributed in the cake and do not sink at the bottom of the cake. Reserve 1 teaspoon of each for laying in the bottom (or top) of the cake.

  4. Make a well in the centre and add oil, orange zest, fresh orange juice and lemon juice.

  5. Mix everything using cut and fold method.

  6. Keep the batter for 10 to 15 minutes. In the meantime, preheat oven for 15 minutes at 180 degrees C.

  7. Grease a bundt pan and arrange orange segments and dried blueberries. if you are using an ordinary cake pan then just grease it and arrange the orange and blueberries on the top after pouring the batter.

  8. Pour the batter in the prepared cake pan.

  9. Bake for 40 minutes or till a skewer inserted comes out clean and the cake springs back when pressed a little.

  10. Wait for 5 to 7 minutes. Then loosen the sides with a knife and invert it on a wire rack.

  11. Cut when completely cool.

  12. Serve with love, tea optional.

  13. You can store this at room temperature for 3 to 4 days in winters otherwise in the refrigerator.

Recipe Notes

  1. I have used normal wheat flour which is used for making chapatis. You can use all-purpose flour too. But in that case, adjust the quantity of orange juice.
  2. You will need roughly 4 to 5 oranges, depending on the size.
  3. Fresh orange juice is preferred. But if you use canned juice then adjust the quantity of sugar as it is already sweet. Take care to remove the seeds from the fresh juice.
  4. Do not add vanilla essence and do not skip orange zest by any chance. This zest gives the real aroma to this cake. While grating orange for the zest, take care that you grate only the green/orange part and not the white part beneath it. This is because the white portion is really bitter and will spoil the taste of your cake. In fact, I would suggest, you taste the zest before adding it to the cake. Add only if tastes good, otherwise grate again.
  5. You need a 6" cake pan for this recipe. I have used a bundt pan. You can use any other shape that you prefer or even make muffins out of it. If using a normal cake pan then arrange blueberries and orange segments on the top after pouring the batter. I have done it on the bottom because of the bundt pan.
  6. If baking in microwave convection then it gets preheated much quickly, in around 5 minutes only because of the inbuilt settings. So do not wait for 15 minutes. And start baking as soon as it gives a beep (or other indication) that it is preheated.
  7. You can bake it in a pressure cooker also. For baking in the pressure cooker, check the details here.
  8. You can use chocolate chips in place of dried blueberries.
  9. If using jaggery powder then mix it in the mixie along with orange juice. This is done so that it is dissolved fully.