This Easy Eggless Orange Cake is soft, tender, and bursting with fresh orange flavor! It’s quick and easy to make from scratch. Perfect for breakfast, brunch, or dessert.
Easy Eggless Orange Cake Recipe
This Eggless Orange Cake is definitely one of my most requested recipes by you! And I couldn’t be happier how it turned out.
It’s sweet, tangy, fresh, and bright… each bite is simply delightful! This Eggless Orange Cake is super-easy and quick to make from scratch, and very light and fluffy.
The orange buttercream amplifies the refreshing citrus.
The perfect cake for breakfast, brunch, snack, or dessert. It’s simple and really tasty. If you love the citrus flavor as much as I do, you’ll love this cake!
EASY EGGLESS ORANGE CAKE INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
You’ll need:
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Fresh orange (juice and zest)
- Milk
- Pure vanilla extract
- Unsalted butter
- White sugar
HOW TO MAKE ORANGE CAKE WITHOUT EGGS
- Prepare the pans and preheat the oven.
- Mix dry ingredients: flour, baking soda, baking powder, and salt.
- Mix wet ingredients: orange juice, milk, and vanilla.
- Cream butter and sugar.
- Add orange zest.
- Add dry half of the flour mixture. Then add wet ingredients mixture in three additions, scraping down the mixing bowl with a spatula, and turn the batter over several times to ensure all of the ingredients are well incorporated. Add the remaining half of the flour; beat just until combined.
- Evenly divide the batter between the prepared pans.
- Bake at 350º F for 25-30 minutes.
- Allow cake to cool on a wire rack for 10 – 15 minutes before removing from the pans. Allow the cakes to cool completely on the wire rack.
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
ORANGE BUTTERCREAM
This orange buttercream is super easy to make and so delicious! It’s made with freshly squeezed orange juice and plenty of freshly grated orange zest, so there’s a real punch of orange flavor in this frosting.
SIMPLE ORANGE CAKE DECORATION
My motto when it comes to decorating cakes is: Keep it simple. Make it easy on yourself!
This is a true naked cake. This means the sides of the cake are bare. This beautiful eggless orange cake is simply decorated with generous amounts of orange buttercream and candied orange.
FREQUENTLY ASKED QUESTION
The recipe calls for unsalted butter, but can I use salted butter instead?
Yes, you can! Just omit the extra salt called in the recipe.
Can I make this recipe gluten-free?
Yes! Substitute all-purpose for 1-to-1 Gluten-Free flour (this is my favorite).
Can I make this recipe dairy-free?
Yes! Substitute milk for your favorite dairy-free milk.
Can I use another size pan?
This recipe is enough to make:
- Two 8- or 9-inch round cake pans
- Tree 6-inch cake pan
- One 9×13 inch rectangular cake pan
Please, remember to adjust the baking time accordingly.
EGGLESS CAKE BASICS SUCCESS TIPS
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
STORING
Cover leftover cake and store it at room temperature for up to 3 days or in the refrigerator for 5 days.
Freezing:
- Let the eggless lemon cake cool completely.
- Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
- Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw overnight in the fridge and bring to room temperature before slicing and serving.
MORE EGGLESS CKE RECIPES YOU’LL LOVE
- Eggless Vanilla Cake Recipe
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Lemon Cake
- Easy Eggless Banana Cake
- Browse more recipes…
Easy Eggless Orange Cake
Equipment
Ingredients
Eggless Orange Cake:
- 4 cups (560 gr) all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (120 ml) orange juice
- 1 1/2 cup (360 ml) milk
- 1 teaspoon pure vanilla extract
- 1 cup (230 gr) unsalted butter, softened
- 2 cups (400 gr) white sugar
- 1 tablespoon orange zest
Orange Buttercream:
- 1 cup (2 sticks | 230gr) unsalted butter, softened
- 4 1/2 cups (540 gr) confectioners’ sugar
- 2 – 3 tablespoons (30 – 45 ml) fresh orange juice
- 2 tablespoons (30 ml) heavy cream or milk
- 2 teaspoons lemon zest
- Pinch salt
Candied Orange Slices:
- ¾ cup (150 g) white sugar
- ½ cup (120 ml) water
- 6 orange slices
Instructions
Make the Eggless Orange Cake:
- Preheat oven to 350º F (180°C). Generously grease and flour two 8- or 9-inch cake pan and line the bottoms with parchment paper.
- In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl or liquid measuring cup, stir together orange juice, milk, and vanilla extract.
- In a large bowl, beat the sugar and butter until creamy and pale at medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add orange zest and mix until incorporated.
- Reduce speed to low and mix half of the flour mixture until just combined. Add wet ingredients mixture in three additions, scraping down the mixing bowl with a spatula, and turn the batter over several times to ensure all ingredients are well incorporated. Add the remaining half of the flour; beat just until combined. Do not overmix the batter.
- Evenly divide the batter between the prepared pans. NOTE: The orange cake batter is thick, so use a spatula to spread it into the pan, if necessary.
- Bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool on a wire rack for 10 – 15 minutes before removing from the pans. Allow the cakes to cool completely on the wire rack. The cake must be completely cool before frosting.
Orange Buttercream:
- Beat the butter on medium speed until creamy – about 3-4minutes. Add confectioners’ sugar, one cup at a time. Add orange juice, heavy cream, orange zest, and salt with the mixer running at low speed. Once incorporated, turn the mixer up to medium speed and mix for 3 -5 minutes until fluffy and smooth.
- NOTE: Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another tablespoon of heavy cream if frosting is too thick.
Assemble the Cake:
- Place one cake layer on a cake board or serving plate.
- Spread half of the buttercream with an offset spatula.
- Top with the second cake layer and add the remaining buttercream.
- Garnish with candied orange slices, if desired.
Candied Orange Slices:
- Combine the sugar and water in a saucepan over medium-high heat and bring the mixture to a boil.
- Add the orange slices one at a time. Make sure they don't stick together. Continue to cook the oranges over medium heat until they’re translucent, about 15 minutes, turning them from time to time. Then, reduce the heat to low and cook for an additional 5-8 minutes, occasionally turning, until the slices are tender but still whole.
- Carefully remove the slices with tongs to a parchment paper-lined baking pan or plate. Let them stand at room temperature until they’re thoroughly dried and cool. Then, store them in an airtight container in the refrigerator.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to cream the butter and sugar together for 4 – 5 minutes, until creamy and pale. To achieve this, the butter must be at the right consistency; ideally, the butter will easily bend without breaking and give slightly when pressed. If it looks or feels oily is too soft.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time stated in the recipe.
- Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
- The Best Eggless Chocolate Cake Ever
- Eggless Red Velvet Cake
- Eggless Sugar Cookies
- Eggless Snickerdoodle Cookies
- Eggless Vanilla Cake Recipe
- Eggless Vanilla Cupcakes
- The Best Eggless Chocolate Chip Cookies
- Eggless Chocolate Cupcakes
- More recipes…
Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Mommy’sns
You’ve asked, I’ve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
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- Electric Mixer
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- Kitchen Scale
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- Measuring Cup Set
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- Cake Pan
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Originally posted July 2020, post content edited to add more helpful information, no change to the recipe in September 2021.
