The soft orange cake without eggs is very easy… it’s made with very few ingredients, a very soft and moist cake inside. The only recommendation I make is that the orange juice must be at room temperature for the cake to be successful. I used my beloved freshly squeezed Ribera oranges, I won’t tell you the fragrance! But alternatively, you can use ready-made juice, perhaps without sugar to prevent the cake from being too sweet. If you want to use the already sweetened one, decrease the dose of sugar by 10 g. Now come with me, let’s start baking.
Happy recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 50 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Soft Orange Cake
For this recipe I used type 1 flour, feel free to use all-purpose or cake flour.
- 3 1/3 cups flour (type 1)
- 1 3/4 cups orange juice
- 1 tbsp baking powder
- 2/3 cup granulated sugar
- 1/2 cup vegetable oil
- 1 Pan 24/26
Steps for the Eggless Orange Cake
In a bowl, pour the orange juice, oil, and then the sugar, and mix with a hand whisk.
Add the flour gradually and finally the baking powder.
Pour the mixture into a buttered and floured pan or lined with parchment paper 24-26 cm in diameter.
Since we’re nearing Easter, I placed some small chocolate eggs on top.
Bake in a preheated static oven at 340°F in the center of the oven for 45/50 minutes. Once baked, let it cool completely inside the pan.
The orange cake is ready to be enjoyed.
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Storage and Tips.
The bundt cake keeps for 3-4 days well covered (under a cake dome or wrapped in plastic wrap).
Respect the baking times; do not bake for less time, or it will remain raw. If the surface of the bundt cake darkens too much while baking, cover with aluminum foil.
