The butterless orange cake is a fragrant and soft dessert like a cloud.
Thanks to its simplicity and lightness, it is a dessert suitable for everyone, even for those looking for a healthier alternative to classic butter cakes, without sacrificing taste and softness.
The citrus fragrance is given by the grated orange zest, which releases essential oils capable of intensifying the flavor without the need for artificial aromas. The orange juice, on the other hand, besides scenting the dough, gives it a natural freshness and delicate moisture, preventing the cake from being too dry.
Thanks to the presence of oranges, this cake is rich in vitamin C and antioxidants, which help boost our immune system
It is a versatile dessert, it can be served for breakfast, as a snack, or as a dessert at the end of a meal.
I personally prepare it in the evening for my children to have for breakfast, accompanied by a good tea or a cup of milk. Starting the day with a healthy breakfast is essential.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for the Butterless Orange Cake
- 3 eggs
- 3.5 oz brown sugar
- 1 orange
- 0.42 cup orange juice
- 0.34 cup sunflower oil
- 6 oz Type 1 flour
- 0.56 oz baking powder
- to taste powdered sugar
- 1.75 oz potato starch
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Cake pan
- 1 Citrus juicer
- 1 Grater
Steps for Preparing the Butterless Orange Cake
To prepare the delicious butterless orange cake, start by thoroughly washing an orange under running water.
Then, using a grater, grate the zest avoiding the white part, as it is bitter, and squeeze the oranges with a citrus juicer
Meanwhile, in the mixer, I used the Kenwood Go, place the eggs and brown sugar and beat with the whisk at speed 3 for a few minutes until you obtain a frothy mixture. If you don’t have a mixer, you can use a bowl and an electric whisk. Then gradually, and always keeping the mixer or electric whisk running, add the orange juice and sunflower oil
the grated orange zest, and gradually the flour and potato starch sifted with the baking powder.
at speed 1 or mix gently with a spatula to avoid deflating the mixture. Pour into a cake pan lined with parchment paper and bake at 350°F for about 30 minutes until lightly golden
Before removing from the oven, do the toothpick test. Once cooked, let it cool completely and sprinkle with powdered sugar.
The orange cake is now ready to be enjoyed. SPECIAL: Guide to the Best planetary mixers
Enjoy from Barbara!
Tips and Storage
Use organic and fresh oranges
Store the cake under a glass dome or in an airtight container for 2-3 days. The lack of butter makes it less greasy, so it tends to dry out faster.
To keep it longer, store it in the refrigerator well covered. It lasts up to 4 days, but before serving, leave it at room temperature for at least 30 minutes to regain softness.
You can freeze it by cutting it into slices and wrapping them individually in plastic wrap. It keeps for up to 2 months. To consume, let it thaw at room temperature or slightly heat it in the oven.
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