Eggless Orange Cake
This Eggless Orange Cake has a light and fluffy crumb, and a robust orange flavor. Toped with a simple orange syrup that soaks into the cake, and a light dusting of powdered sugar, it has a beautiful presentation and is simple and easy to make.
Servings: 8 slices
Calories: 254kcal
Ingredients
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup organic sugar
- ⅓ cup olive oil
- ¼ cup orange juice
- 2 tbsp orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract or orange extract
Orange Syrup
- 2 tablespoon organic sugar
- 2 tablespoon orange juice
Toppings
- powdered sugar
- orange slices
Instructions
- Preheat the oven to 350 F. Prepare a 9-inch cake pan by lining the bottom with parchment paper.
- In a small bowl or glass measuring cup whisk together the almond milk or soy milk and apple cider vinegar. Set aside for 10 minutes to curdle and become dairy-free buttermilk.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a medium bowl whisk together the sugar, curdled almond milk, olive oil, orange juice, orange zest, vanilla extract, and almond extract. Make sure that the sugar has dissolved.
- Pour the wet ingredients into the dry ingredients. Fold together until combined.
- Pour the batter into the prepared cake pan. Smooth out the top with a spatula to even out the batter.
- Place on the middle rack of the preheated oven. Bake for 28-30 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
- While the cake is baking make the orange syrup. Whisk together 2 tablespoons of orange juice, and 2 tablespoons of orange juice. Make sure the sugar is dissolved.
- After the cake has cooled for 10 minutes, use a skewer to poke holes around the cake. Pour the orange syrup on top of the cake and into the holes.
- Run a knife around the edge of the cake. Carefully remove the cake from the pan. Allow the cake to cool completely. Dust with powdered sugar, and garnish with orange slices. Store covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Video
Notes
Tips for Making Eggless Orange Cake
- Measure the flour for the cake by spooning the flour into the measuring cup rather than scooping the measuring cup into the bag of flour. This will ensure that you don't end up with too much flour as it gets packed down into the bag.
- Ensure that the sugar has fully dissolved into the other wet ingredients before adding it to the dry ingredients.
- For a light and fluffy batter don't overmix when folding the wet ingredients into the dry ingredients.
- For a more intense orange flavor use a teaspoon of orange extract, or add 2 additional tablespoons of orange zest.
- Check the cake at the 25-minute mark. The cake is done when the top is golden brown and a toothpick inserted in the center comes out clean.
Nutrition
Calories: 254kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 236mg | Potassium: 55mg | Fiber: 1g | Sugar: 13g | Vitamin A: 22IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 2mg