Eggless Orange Cake Recipe made using whole wheat flour without using condensed milk with step by step photos. A hearty and whole some cake that you can serve as dessert for any special occasion.
This eggless orange cake with curd is made in a unique way unlike the regular way where in we normally cream the butter and sugar together whenever we bake a cake.
Despite made entirely with whole wheat flour, it is not dense and the crumb is really delicate and tastes amazing.
I baked this cake recently for my elder one’s 17th birthday as he requested a citrus cake that is buttery and rich. As I usually bake only this Vegan Orange Cake, I had totally forgotten about this cake recipe.
My friend J’s mom shared this orange cake which she got from her neighbour who was a goan lady. The original recipe has eggs and I baked this eggless. My friend J and myself had baked numerous version of this changing and replacing one ingredient with the other.
Few months back, a group of bloggers were invited to attend the launch of Morphy Richards new line of “Total Control” kitchen gadgets that are bound to make your cooking and baking in your kitchen, a joyful experience.
I was sent this “Total Control” Hand Mixer to review and I used the balloon whisk in this recipe to bake the cake. The speed control and Vari-Speed Trigger are a delight to use and will come in extensively handy if you are a regular baker either professional or a hobby baker.
My only problem with this hand mixer was the plug. It was designed for the European Market which comes with the rectangle shaped plug unlike the rounded plug sockets that almost all the appliances in the Indian market use.
You need an adapter specifically for this to use it in your kitchen. Otherwise you cannot insert this plug into any socket and use it as such immediately after unpacking the appliance. Luckily for me I had an adapter.
Points to Note:
1. You can use fully all purpose flour or 50% of all purpose flour and whole wheat flour.
2. Instead of butter, you can replace half with any flavorless vegetable oil.
3. Make sure that the yogurt or curd is fresh and not sour.
4. Use regular sugar and any other variant will taste different and will not go well with the orange flavor.
5. Instead of oranges, you can also use lemon. Adjust the sweetness accordingly as it may give a bitter flavor.
Eggless Orange Cake with step wise photos:
1. Slice Almonds thinly. Grate the zest of an orange and set aside.
2. Melt the butter and keep aside.
3. In a bowl, add whole wheat flour, baking powder, baking soda and salt. Fit the balloon whisk and whisk at speed 1 for 1- seconds.
4. In another bowl, take sugar, add grated orange zest.
5. Rub between your fingers till the sugar gets moist, changes color and becomes aromatic. Remove 1 tbsp and set aside separately to sprinkle on top.
6. To this add yogurt or curd, vanilla or almond extract and run the mixer at speed 1 for 10 seconds.
7. Add the flour mixture.
8. Run the mixer at speed 1 till the mixture becomes thick and there is no dry flour left. You can also use a spatula.
9. Add the melted butter.
10. Run the mixer at speed 1 for 10 to 15 seconds till well incorporated. You can also use a spatula if doing by hand. The batter will be very thick.
11. Transfer to the greased skillet or pan. Level and smooth the top using a spatula.
12. Sprinkle sliced almonds evenly on top and then sprinkle the 1 tbsp sugar that you kept aside evenly on top (more around the sides and less over the center).
13. Bake in a preheated oven at 180 C for 30 to 35 mins. Let it cool down, slice up and serve this eggless orange cake.
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Eggless Orange Cake Recipe details below:
- Whole Wheat Flour - 1 cup
- Baking powder - 1/2 tsp
- Baking Soda - 1/2 tsp
- Salt - 1/4 tsp
- Sugar - 1 cup
- Yogurt or Curd - 1/2 cup
- Butter - 100 gms
- Almonds - 10
- Vanilla or Almond Extract - 1 tsp
- Orange zest - 2 tsp or from 1 orange
- Wash and wipe an Orange. Grate the zest using a small holed grater and keep aside.
- Slice the Almonds thinly and set aside.
- Melt the butter and set aside. You can either do it on stove top or in a microwave.
- Grease a 9 inch cast iron skillet with butter and keep it ready. You can also use a 9 inch regular cake tin, but grease it very well to unmould the cake easily.
- Preheat the oven at 180 C.
- In a bowl, add whole wheat flour, baking powder, baking soda and salt. Fit the balloon whisk and whisk at speed 1 for 1- seconds.
- In another bowl, take sugar, add grated orange zest and rub between your fingers till the sugar gets moist, changes color and becomes aromatic. Remove 1 tbsp and set aside separately to sprinkle on top.
- To this add yogurt or curd, vanilla or almond extract and run the mixer at speed 1 for 10 seconds.
- Add the flour mixture and once again run the mixer at speed 1 till the mixture becomes thick and there is no dry flour left. You can also use a spatula.
- Add the melted butter, run the mixer at speed 1 for 10 to 15 seconds till well incorporated. You can also use a spatula if doing by hand. The batter will be very thick.
- Transfer to the greased skillet or pan. Level and smooth the top using a spatula.
- Sprinkle sliced almonds evenly on top and then sprinkle the 1 tbsp sugar that you kept aside evenly on top (more around the sides and less over the center).
- Place the skillet in the preheated oven and bake at 180 C for 45 mins. If using a regular cake tin, then bake for 30 to 35 mins.
- Check doneness by inserting a toothpick in the middle and if it comes out clean without batter sticking to it, the cake is done.
- Remove the skillet or pan and let it cool for 10 mins. Insert a sharp knife and run it along the edges to loosen up the cake.
- Once the cake is completely cooled, remove on to a plate.
- Slice and serve this eggless orange cake as such or with a scoop of ice cream or clotted cream.
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