Eggless Orange Cake (Tea Time Cake) Recipe
Introduction
This eggless orange cake is a delightful treat perfect for tea time or any casual gathering. Bursting with fresh orange flavor and a moist, tender crumb, it’s an easy-to-make cake that everyone will enjoy.
Ingredients
- ¾ cup organic sugar (or regular sugar of choice)
- ¾ cup milk
- ⅓ cup plus 1 tablespoon flavorless oil of choice
- ¼ cup fresh orange juice
- 1½ tablespoons orange zest
- 1 teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Step 1: Preheat the oven to 350°F (180°C).
- Step 2: Prepare the baking pan by lightly spraying oil on the base and sides of two 6-inch pans or one 8-inch pan. Dust the pan all over with flour and line the base with parchment paper.
- Step 3: In a bowl, combine the sugar and all liquid ingredients (milk, oil, orange juice, vanilla extract). Whisk well until the sugar is almost dissolved.
- Step 4: In another bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Step 5: Pour the liquid mixture into the dry ingredients bowl. Gently fold the mixture together and then whisk with an electric or handheld whisk until smooth and free of lumps.
- Step 6: Pour the batter into the prepared pans. Gently tap the pans on the countertop to release any air bubbles.
- Step 7: Bake for 30–35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs or clean. Check at 30 minutes and bake longer if needed.
- Step 8: Remove the cake from the oven and let it rest in the pan for 10 minutes.
- Step 9: Loosen the sides with a knife, invert the cake onto a cooling rack, and peel off the parchment paper from the top.
- Step 10: Allow the cake to cool completely before frosting or storing.
Tips & Variations
- For more intense orange flavor, refrigerate the cake overnight wrapped in plastic wrap and foil before serving.
- Try adding a tablespoon of poppy seeds for texture and visual appeal.
- Substitute milk with almond or soy milk to make it dairy-free.
- Use freshly grated orange zest for the best aroma and flavor.
Storage
Store the cooled cake covered tightly with plastic wrap at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to a week or freeze for up to 3 months. To reheat, warm slices gently in the microwave for 15-20 seconds to enjoy a freshly baked texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other citrus fruits instead of orange?
Yes, you can substitute with lemon, lime, or grapefruit juice and zest for a different but equally delicious flavor.
Is it possible to make this cake gluten-free?
Yes, replace the all-purpose flour with a gluten-free flour blend suitable for baking, making sure it contains xanthan gum or add it separately to help with texture.
Print
Eggless Orange Cake (Tea Time Cake) Recipe
- Total Time: 45-50 minutes
- Yield: 1 cake (8-inch) or 2 small 6-inch cakes, serving 8-10 people 1x
- Diet: Vegetarian
Description
This Eggless Orange Cake is a moist, flavorful tea-time treat bursting with fresh orange zest and juice. Perfectly soft and slightly tangy, it uses no eggs and is made with simple pantry ingredients, making it ideal for an egg-free dessert or snack. The cake is easy to prepare, baked to a tender crumb, and its citrus flavor intensifies after resting overnight.
Ingredients
Wet Ingredients
- ¾ cup organic sugar (or regular sugar of choice)
- ¾ cup milk
- ⅓ cup plus 1 tablespoon flavorless oil
- ¼ cup fresh orange juice
- 1½ tablespoons orange zest
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the Oven: Set the oven temperature to 350°F (180°C) to ensure it reaches the correct baking temperature while you prepare the cake batter.
- Prepare the Baking Pan: Lightly spray oil on the base and sides of either two 6-inch pans or one 8-inch pan. Dust generously with flour and line the base with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the sugar, milk, oil, fresh orange juice, orange zest, and vanilla extract. Whisk thoroughly until the sugar is almost dissolved and the mixture is smooth.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to ensure even distribution and a light texture.
- Combine Wet and Dry Mixtures: Slowly add the wet mixture into the dry ingredients, folding gently to avoid lumps. Use an electric or handheld whisk to blend everything until the batter is smooth and free of lumps.
- Fill the Prepared Pan(s): Pour the batter into the prepared pans evenly. Gently tap the pans on the countertop to remove any air bubbles that may have formed in the batter.
- Bake the Cake: Place the pans in the preheated oven and bake for 30 to 35 minutes. Check at 30 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the toothpick is sticky with batter, continue baking for a few more minutes.
- Cool the Cake in the Pan: Once baked, remove the cake from the oven and allow it to rest for 10 minutes in the pan. This helps it set and makes removal easier.
- Remove from the Pan: Run a knife around the edges to loosen the cake, then invert it onto a cooling rack. Carefully peel off the parchment paper from the top to reveal the smooth cake surface.
- Cool Completely Before Serving or Frosting: Let the cake cool entirely to room temperature. The orange flavors will deepen if left covered overnight, making it even more delicious the next day.
Notes
- Ensure all ingredients are at room temperature before mixing for better incorporation.
- Use fresh orange juice and zest for the best, vibrant citrus flavor.
- You can substitute the milk with almond or soy milk if you prefer a dairy-free option.
- The cake keeps well covered at room temperature for 2-3 days and can be stored in the refrigerator for longer freshness.
- For a richer cake, consider adding a tablespoon of yogurt or buttermilk, but this alters the original eggless recipe slightly.
- Check the cake doneness at 30 minutes to avoid over-baking which can dry it out.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Tea Time Cake
- Method: Baking
- Cuisine: Western
Keywords: eggless orange cake, tea time cake, citrus cake, egg-free baking, orange zest cake, easy cake recipe, vegetarian cake
