The egg-free orange cake is a soft, light, and delicious treat perfect for everyday breakfast and snack. A simple and quick recipe to prepare, without eggs, butter, or the use of electric whisks, yet so soft and fragrant.
It is simply a variation of my water cake, where I replaced the water with fresh orange juice. Nowadays, you can find all types in the supermarkets, and for this recipe, I used the Tarocco variety, but you can use any type of orange you prefer. Besides the juice, I also added the zest, which makes the cake even more aromatic with citrus notes.
Additionally, if stored properly, the cake remains moist and soft for several days. A lactose-free and therefore vegan dessert. The absence of butter certainly doesn’t detract from the delicate taste, resulting in a cake with a persistent orange aroma. If you’re curious to find out how to prepare it, let’s head to the kitchen because the egg-free orange cake will be ready in a snap!
If you are interested in other orange desserts, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 412.74 (Kcal)
- Carbohydrates 76.94 (g) of which sugars 39.67 (g)
- Proteins 6.01 (g)
- Fat 11.16 (g) of which saturated 1.48 (g)of which unsaturated 8.96 (g)
- Fibers 1.19 (g)
- Sodium 2.91 (mg)
Indicative values for a portion of 124 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups orange juice
- 1 cup sugar
- 2 1/2 cups all-purpose flour
- 1/3 cup vegetable oil
- 1 tbsp baking powder
- orange zest (to taste)
Tools
- Bowl
- Hand Whisk
- Springform Pan 20 cm removable bottom
- Parchment Paper
Steps
To prepare this cake, I recommend using organic untreated oranges because the zest will also be needed. After washing them under water, dry them with kitchen paper and extract the juice. I used 4 small ones, but if they are large, a couple may be enough. Above in the ingredients, I have listed the exact amount of orange juice needed for the recipe.
Then pour the juice into a bowl with the sugar and the zest of an orange, being careful not to include the bitter white part. Mix with a whisk until the sugar is dissolved.
Next, incorporate the flour and baking powder, continuing to mix with the hand whisk to avoid lumps. You can sift the dry ingredients if you prefer. Then add the oil and mix again until it’s well incorporated into the batter and you have a smooth, lump-free mixture.
Line a 20 cm springform pan with parchment paper, pour the batter into the pan. Finally, bake the cake in a preheated static oven at 356°F for 50 minutes. Before removing the cake from the oven, I recommend doing the toothpick test, which should come out dry.
Once the cooking time is over, remove the cake from the oven and let it cool before removing it from the pan and slicing. I usually love to sprinkle desserts with powdered sugar, but in this case, I preferred to leave it plain to enjoy the full aroma of the oranges.
Variations and Tips for the Egg-Free Orange Cake
This dessert can be stored in a cool, dry place for two or three days covered with a glass dome.
FAQ Questions and Answers for the Egg-Free Orange Cake
Can I add chocolate?
Yes, you can add chocolate chips or coarsely chopped chocolate. I recommend dark chocolate, but milk chocolate will also work.
