No-Egg, No-Milk Orange Cake

No-Egg, No-Milk Orange Cake

The Unexpected Magic of Simplicity

Who says you need eggs or milk to create a phenomenal cake? This orange-infused wonder defies baking conventions, proving that sometimes the simplest ingredients can create the most extraordinary results. Get ready for a cake that’s moist, tender, and bursting with citrusy brightness!

 

Ingredients

Wet Ingredients:

Orange Juice: 200 ml (3/4 cup)

Sugar: 130 g (2/3 cup)

Vanilla Extract: 1/2 tsp

Vegetable Oil: 120 ml (1/2 cup)

Boiling Water: 80 ml (1/3 cup)

Vinegar: 1 tbsp

Lemon Zest: From 1 lemon

Dry Ingredients:

All-Purpose Flour: 300 g (2 cups)

Baking Powder: 15 g

Apricot Jam: For glaze (optional)

Equipment

20 cm (8 inch) baking pan

Parchment paper

Butter for greasing

Step-by-Step Instructions

Preheat the oven to 175°C (350°F).

Prepare the Cake Pan:

Grease the pan with butter

Line the bottom with parchment paper

Prepare Wet Ingredients:

Combine orange juice and sugar

Stir until sugar completely dissolves

Add vanilla extract

Mix in vegetable oil

Combine Dry Ingredients:

Sift flour and baking powder together

Add lemon zest

Sift a second time for extra lightness

Final Mixing:

Add vinegar to wet ingredients

Pour boiling water into mixture

Gradually fold dry ingredients into wet

Mix until just combined (do not overmix)

Baking:

Pour batter into prepared pan

Bake for 40-45 minutes

Test with a toothpick for doneness

Cake is ready when toothpick comes out clean

Finishing Touch:

Cool in pan for 10 minutes

Remove and cool completely on wire rack

Optional: Brush with warm apricot jam for extra shine

Nutritional Information

Serving Size: 1 slice

Calories: 250-300

Total Fat: 12g

Carbohydrates: 35g

Protein: 3g

Preparation Time: 15 minutes

Cooking Time: 40-45 minutes

Total Time: 1 hour

Cooking Tips and Tricks

Use fresh orange juice for best flavor

Don’t overmix the batter to keep cake tender

Ensure ingredients are at room temperature

Sifting flour twice creates a lighter texture

Check cake a few minutes early to prevent overbaking

Variations and Substitutions

Replace orange juice with lemon juice

Add almond extract for depth

Sprinkle powdered sugar instead of jam glaze

Use whole wheat flour for a nuttier taste

Add poppy seeds for texture

Frequently Asked Questions

Can I use bottled orange juice? Fresh is best, but good quality bottled works too

How do I store this cake? Room temperature, covered, for 3-4 days

Can I freeze this cake? Yes, wrap tightly and freeze up to 1 month

What if I don’t have vinegar? Lemon juice can be a good substitute

Is this cake suitable for vegans? Yes, it’s naturally vegan-friendly!

Storage and Make-Ahead Tips

Store in airtight container

Best consumed within 3-4 days

Can be made a day ahead

Tastes even better the next day!

Prepare to be amazed by this incredibly simple yet delicious orange cake!