Eggless orange cake
A bright, soft whole-wheat cake that gets its flavour from fresh orange juice rather than eggs.
Based on Dassana Amit’s Dassana’s Veg Recipes of India recipe ↗
- Time
- 55 minutes
- Makes
- 12 slices
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- 20 cm round tin
- Baking paper
- Mixing bowl
- Whisk
Use the larger amount of juice with a thirsty atta. The batter should pour slowly, not sit in a stiff mound.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 180°C (350°F). Grease and line the tin.
- 2
Whisk orange juice, sugar, oil and zest. Sift flour, baking powder, baking soda and salt into the bowl.
- 3
Fold gently until smooth; add enough juice for a thick, pourable batter.
- 4
Bake for 30–35 minutes, until the top is golden and a skewer comes out clean. Cool before slicing.
Your baking notes
Notes stay on this device.