vegan orange cake recipe | easy vegan orange cake recipe | orange cake without eggs with step wise pictorial and video method is here in this blog.
This best vegan orange cake recipe is a new entry in the family of cakes comprises of semolina coconut cake, jam cake, simple eggless vanilla sponge cake, banana upside down cake, dora cake, 3 ingredients chocolate muffins recipe, tutti fruity cake, red velvet cake, and custard powder cake. Also chocolate chips muffins, chocolate brownie, chocolate bread pastry and aquafaba chocolate mousse, which you can call are the sister concerns of cake family are also available in this blog. 😉
Eggless orange cake recipe is prepared without all purpose flour (maida), butter and sugar. Made with the fresh homemade orange juice, this healthy vegan orange cake is a real treat to your sweet tooth.
For making this eggless moist orange cake recipe, not only oranges, but we have used Kinnows also. The orange cake recipe indian is calling for 1 cup of orange juice and to get this quantity of juice, we used about 4 oranges/kinnows from small to medium size. However you can increase or decrease the quantity of ingredients as per your requirement.
Step wise pictorial method of easy vegan orange cake recipe
- Take a bowl and add oil and grated or roughly crushed jaggery in it.
- Mix them. No issues if you are finding difficulty in dissolving jaggery completely.
- Add orange juice in the bowl. we have used the homemade fresh juice but you can use the store brought also. mix.
- Now place a big sieve over the bowl and sieve whole wheat flour, baking powder, baking soda, salt and corn flour in it.
- Add orange zest.
- Mix them by using cut and fold method as shown in youtube video, but don’t overdo.
- Transfer the mixture in a cake tin in which butter paper was already arranged and the tin was greased very well with oil.
- Gently tap the cake tin so that excess air bubbles are released and surface of the batter becomes plain. Thereafter transfer the cake tin in oven and bake in the middle rack of Oven for 40 to 45 minutes at 180°C with both the rods on. You can also bake it in microwave on convention mode.
- Check the doneness by inserting a toothpick or knife in the cake and if the toothpick/knife comes out clean, it means your cake is ready.
- Let then turn cool and thereafter invert on a plate. Cut the cake into slices and it’s a time to cherish….
This vegan orange cake can be preserved in refrigerator for a week.
NOTES
- Instead of whole wheat flour, you can use all purpose flour or 50:50 of both.
- The substitute of corn flour is vanilla flavored Custard powder. Use it if you don’t have corn flour.
- The size of the bowls you are using matters, mainly the bowl carrying the wet ingredients. Although initially both dry and wet ingredients are kept separately in 2 different bowls but finally everything comes together in bowl 2 in which wet ingredients are kept. So use a big size bowl, especially for adding wet ingredients.
- Store brought orange juice can also be used in place of fresh homemade juice. But keep one thing in mind, if you are using fresh homemade juice, then make juice not much prior to making eggless orange cake otherwise juice may turn bitter and hence can spoil your cake.
- You can also use olive oil or butter in place of vegetable oil. If using salty butter, then it is better to skip the addition of salt as an ingredient.
- Also, jaggery can be replaced by Sugar.
- Orange zest is an ingredient that is prepared by scraping or cutting from the outer, colorful skin of orange peel. Zest is used to add flavor to food. But be careful while scraping, don’t add the inner white portion of orange peel because it may bring bitterness to your cake/muffins. For more strong flavor, you can also add orange essence also.
Easy Vegan orange cake recipe – recipe card
vegan orange cake recipe
vegan orange cake recipe is the simple cake recipe made with fresh orange juice and without dairy products.
1 cup = 200 ml
- 1 cup whole wheat flour ((178 gm))
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp corn flour/cornstarch
- salt a pinch
- 1 cup orange juice
- 1/4 cup oil
- 1/2 cup jaggery ((or sugar))
- 1/2 tsp orange zest
- Take a bowl and add oil and grated or roughly crushed jaggery in it.
- Mix them. No issues if you are finding difficulty in dissolving jaggery completely.
- Add orange juice in the bowl. we have used the homemade fresh juice but you can use the store brought also. mix.
- Now place a big sieve over the bowl and sieve whole wheat flour, baking powder, baking soda, salt and corn flour in it.
- Add orange zest.
- Mix them by using cut and fold method as shown in video, but don’t overdo.
- Transfer the mixture in a cake tin in which butter paper was already arranged and the tin was greased very well with oil.
- Gently tap the cake tin so that excess air bubbles are released and surface of the batter becomes plain.
- Transfer the cake tin in oven and bake in the middle rack of Oven for 40 to 45 minutes at 180°C with both the rods on. You can also bake it in microwave on convention mode.
- Check the doneness by inserting a toothpick or knife in the cake and if the toothpick/knife comes out clean, it means your cake is ready.
- Let then turn cool and thereafter invert on a plate.
- Cut the cake into slices and it’s a time to cherish….
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- Instead of whole wheat flour, you can use all purpose flour or 50:50 of both.
- The substitute of corn flour is vanilla flavored Custard powder. Use it if you don’t have corn flour.
- The size of the bowls you are using matters, mainly the bowl carrying the wet ingredients. Although initially both dry and wet ingredients are kept separately in 2 different bowls but finally everything comes together in bowl 2 in which wet ingredients are kept. So use a big size bowl, especially for adding wet ingredients.
- Store brought orange juice can also be used in place of fresh homemade juice. But keep one thing in mind, if you are using fresh homemade juice, then make juice not much prior to making eggless orange cake otherwise juice may turn bitter and hence can spoil your cake.
- You can also use olive oil or butter in place of vegetable oil. If using salty butter, then it is better to skip the addition of salt as an ingredient.
- Also, jaggery can be replaced by Sugar.
- Orange zest is an ingredient that is prepared by scraping or cutting from the outer, colorful skin of orange peel. Zest is used to add flavor to food. But be careful while scraping, don’t add the inner white portion of orange peel because it may bring bitterness to your cake/muffins. For more strong flavor, you can also add orange essence also.
Feel free to Ask Queries, If Any…
Regards
PAYAL BALI SHARMA
SHAILENDER SHARMA
I just made this. It tastes good but crumbled when I tried to cut it. What could be the reason?
May be the liquid content wasn’t enough. At times you need to make the adjustment as per your batter situation instead of what the recipe days, you are following. The batter should be of running consistency.
Can this be made gluten free?
Not tried personally so can’t comment.
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This is amazing dear!!!Addition of whole wheat and jaggery ..WOw….Delicious!!!!
Thanks a bunch dear. Whole wheat and jaggery make it more healthy.
Cake is looking spongy and super tempting
Yes it is. Thanks a lot.
Love the addition of jaggery… I have to say this does look super delicious, I swear I can eat copious amounts of this !!
Thank a ton for your remarkable words Jyo. It’s all yours. Come and grab.
Your orange cake looks super moist & spongy. I could imagine its wonderful orange flavour.
Very true…it’s very moist, spongy and aromatic. Thanks for imagining so correct.