This Orange Yogurt Cake is soft, moist, light, and bursting with fresh citrus flavor in every bite. Made with yogurt and fresh orange juice, this easy eggless cake stays wonderfully tender and requires only a handful of pantry ingredients.
Whether you are looking for a simple everyday cake, a light dessert for spring and summer gatherings, or a cozy afternoon treat with tea or coffee, this Eggless Orange Yogurt Cake is a recipe you'll want to bake again and again. The fresh orange juice and zest add a bright, refreshing flavor while yogurt keeps the cake incredibly moist and fluffy.
Jump to:
About Eggless Orange Yogurt Cake
If you have spent any time browsing Vege Home Cooking, you probably know how much I love baking with citrus fruits. There is something incredibly refreshing about the natural sweetness and citrus aroma that fresh oranges and lemons bring to baked goods.
This Orange Yogurt Cake is one of those recipes that looks elegant but requires very little effort. The batter comes together without an electric mixer, making it perfect for beginner bakers. The yogurt adds moisture and tenderness, while the orange juice and zest create a fresh citrus flavor that shines through every bite.
Unlike heavily frosted cakes, this cake is delicious on its own. A simple dusting of icing sugar is often all it needs. However, you can top it with whipped cream, buttercream, or cream cheese frosting for special occasions.
The texture is soft, fluffy, and moist, making it perfect for brunch, afternoon tea, family gatherings, birthdays, or whenever you're craving a simple homemade cake.
Why You Will Love This Cake
- Soft, Moist, and Tender Texture: Yogurt keeps the cake wonderfully moist for days.
- Fresh Orange Flavor: Made with real orange juice and orange zest for authentic citrus flavor.
- Easy Recipe: No electric mixer required, perfect for beginner bakers.
- Perfect Everyday Cake: Simple enough for weekday baking yet elegant enough for entertaining.
- Eggless Recipe: Ideal for anyone with egg allergies or those following an egg-free diet.
- Made with Basic Ingredients: Uses ingredients commonly found in most kitchens.
- Versatile Dessert: Enjoy plain, dusted with powdered sugar, or topped with your favorite frosting.
- Great for Any Season: Refreshing during summer and comforting during winter.
Ingredients and Notes
- All-Purpose Flour: Provides structure while keeping the crumb soft and tender. Measure accurately using a kitchen scale for the best results.
- Baking Powder and Baking Soda: Both leavening agents work together to create a light and fluffy cake with a beautiful rise.
- Salt: Enhances the orange flavor and balances the sweetness.
- Yogurt: Full-fat or whole-milk yogurt creates a rich, moist crumb. Homemade yogurt, Greek yogurt, or store-bought plain yogurt all work well. However, the yogurt shouldn't be sour. Avoid fat-free yogurt, as it may result in an unpleasant texture.
- Oil: Produces a softer, moister cake than butter. Use a neutral-flavored oil such as sunflower, canola, or vegetable oil. Or, you can use light-tasting olive oil.
- Sugar: Adds sweetness and helps create a tender texture.
- Fresh Orange Juice: Freshly squeezed orange juice delivers a bright, citrusy flavor.
- Orange Zest: The zest contains the natural oils that provide the strongest orange flavor. Do not skip it.
- Vanilla Extract: Adds warmth and enhances the overall flavor.
- Orange Extract: Options, but highly recommend if you want a stronger orange flavor.
How To Make Orange Yogurt Cake
- Preheat the oven to 350°F (180°C).
- Grease an 8-inch round cake pan, line it with parchment paper, and set it aside.
- Combine flour, baking powder, baking soda, and salt in a medium bowl.
- Whisk well.
- In a large mixing bowl, whisk together oil, yogurt, and sugar until well combined and smooth.
- Then add orange juice, orange zest, vanilla extract, and orange extract.
- Whisk until everything is well combined.
- Now add the dry ingredients to the wet and mix until just combined.
- Do not overmix.
- Pour batter into the prepared cake pan and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake pan from the oven and place it on the cooling rack.
- Let the cake cool completely in the cake pan before removing it.
Variations and Substitutions
Add Chocolate Chips: Orange and chocolate make a wonderful combination. Fold in ½ cup mini chocolate chips.
Add Nuts: Chopped pistachios, walnuts, or almonds add crunch and flavor.
Orange Glaze: Drizzle the cooled cake with a simple glaze from powdered sugar and fresh orange juice.
Replace Oil with Butter: Use unsalted, melted butter for a richer flavor.
Layer Cake Version: Double the recipe and bake in two 8-inch cake pans. Frost with your favorite frosting for an easy celebration cake.
Serving Suggestions
This cake is delicious on its own because the fresh orange flavor truly shines. Here are some serving ideas:
- Dust with icing sugar for a simple finish.
- Serve with lightly sweetened whipped cream.
- Top with vanilla buttercream.
- Frost with cream cheese frosting.
- Add a citrus glaze for extra orange flavor.
- Serve with vanilla ice cream.
- Pair with tea, coffee, or hot chocolate.
Storing and Freezing
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store for up to 5 days. Bring to room temperature before serving for the best texture.
Freezer: Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the refrigerator or at room temperature before serving.
Baking Tips For Orange Yogurt Cake
Measure Flour Correctly: Too much flour can make the cake dense and dry. A kitchen scale provides the most accurate measurement.
Bring Ingredients to Room Temperature: Room-temperature yogurt mixes more evenly and creates a smoother batter.
Use Fresh Orange Zest: Most of the orange flavor comes from the zest, not the juice. Always use freshly grated zest.
Do Not Overmix: Mix only until the flour disappears. Overmixing can create a tough cake.
Check for Doneness Early: Since oven temperatures vary, begin checking around the 25-minute mark.
Allow the Cake to Cool Completely: Cooling helps the crumb set properly and prevents breakage.
Enhance the Orange Flavor: Add orange extract or brush the warm cake lightly with orange syrup for extra citrus flavor.
FAQs For Eggless Orange Yogurt Cake
Yes. The cake will still have plenty of orange flavor from the fresh juice and zest.
Yes. Greek yogurt works beautifully and creates an even richer texture.
Absolutely. The flavor actually develops more after a few hours, making it a great make-ahead dessert.
Overmixing the batter or measuring too much flour can cause a dense cake.
You can substitute dairy-free yogurt for regular yogurt. Results may vary slightly depending on the brand used.
More Orange Flavored Desserts
You May Like More Eggless Cake Recipes
Orange Yogurt Cake (Easy Eggless Orange Cake Recipe)
Ingredients
- 1½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup (80ml) oil (any neutral flavored)
- 1 cup (240g) plain yogurt
- ¾ cup (150g) granulated sugar
- 2 tablespoon (30ml) fresh orange juice
- Zest of one orange
- 1 tsp pure vanilla extract
- ¼ tsp orange extract (optional)
Instructions
- Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan, line it with parchment paper, and set aside.
- Combine flour, baking powder, baking soda, and salt in a medium bowl. Whisk well.
- In a large mixing bowl, whisk together oil, yogurt, and sugar until well combined and smooth.
- Then add orange juice, orange zest, vanilla extract, and orange extract. Whisk until everything is well combined.
- Now add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Pour the cake batter into the prepared cake pan and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and place the pan on the cooling rack. Let the cake cool completely in the cake pan before removing and slicing.
Serving Suggestions
- This cake is delicious on its own because the fresh orange flavor truly shines. Here are some serving ideas:
- Dust with icing sugar for a simple finish.
- Serve with lightly sweetened whipped cream.
- Top with vanilla buttercream.
- Frost with cream cheese frosting.
- Add a citrus glaze for extra orange flavor.
- Serve with vanilla ice cream.
- Pair with tea, coffee, or hot chocolate.
Storing Suggestions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store for up to 5 days. Bring to room temperature before serving for the best texture.
- Freezer: Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container or bag. Freeze for up to 1 month. Thaw overnight in the refrigerator or at room temperature before serving.
Notes
- Measure Flour Correctly: Too much flour can make the cake dense and dry. A kitchen scale provides the most accurate measurement.
- Bring Ingredients to Room Temperature: Room-temperature yogurt mixes more evenly and creates a smoother batter.
- Use Fresh Orange Zest: Most of the orange flavor comes from the zest, not the juice. Always use freshly grated zest.
- Do Not Overmix: Mix only until the flour disappears. Overmixing can create a tough cake.
- Check for Doneness Early: Since oven temperatures vary, begin checking around the 25-minute mark.
- Allow the Cake to Cool Completely: Cooling helps the crumb set properly and prevents breakage.
- Enhance the Orange Flavor: Add orange extract or brush the warm cake lightly with orange syrup for extra citrus flavor.
Bernadine says
How long will it stay?
Jigna says
Hi Bernadine, Thanks for visiting my blog. This cake will stay 3 days at room temperature and 5-6 days in refrigerator.
Thivitra says
How to make and homemade yoguet to this cake?
Lisa says
Hi! What happens if over-mixed?
Jigna says
Hi Lisa, with overmixing, flour will create more gluten strands in the cake batter. And because of that the cake will become dense, chewy and unpleasant. So it is necessary to mix wet and dry ingredients until just combined and there is no sign of dry flour in the batter. Hope this will answer your question and thanks for visiting the site.?
Lily charles says
Hi Jigna
Can butter be substituted instead of oil pls advice for the orange yogurt cake
And also has it to
Be melted or just use whole butter as receipe.
Haven’t tried this receipe not sure which is better oil or butter
Tks lily
Jigna says
Hi Lily, yes, butter can be used for this recipe instead of oil. Use the same amount of melted butter and follow the exact recipe directions.
Oil makes the cake moister, and butter provides flavor. However, because of the prominent orange flavor in the cake, I have used oil.
You can also check out this recipe, https://vegehomecooking.com/eggless-orange-bundt-cake/ where I have used butter for a delicious buttery orange cake.
Shruti says
I stumbled upon this recipe after failing to any eggless or vegan cake in my area for my little one’s birthday. I’m so glad I found this website- I gave this a try before the D-Day and was extremely pleased with the taste and the outcome. Best of all – as the author mentions- all the ingredients are something you’ll find in your kitchen (except for optional orange extract) and that you don’t have to rush to the store to buy something that’s going to sit in your kitchen shelf after one use. A big thumbs up from me!
Jigna says
Hi Shruti, I am thrilled that you like the recipe. I really appreciate your time to leave feedback.
Happy birthday to the little one!😊
Ann says
This was very soft and I baked for almost an hour but the middle of the cake if not setting.
What would cause this to not firm up? The only thing I sub was the yogurt was goat milk based since I cannot have anything cow milk based.
Jigna says
Hi Ann, I am sorry that your cake did not come out well.
I do not think that using a goat’s milk yogurt can be a problem.
There are many reasons for a cake to be undercooked in the middle. The main reason could be oven temperature. If the oven is too hot or under the required temperature, this may happen.
The other reason could be a smaller or bigger pan than mentioned in the recipe. Or it could be incorrect measurements of the ingredients. If your oven has hot spots, it can happen.
ange says
We love this recipe because it’s so easy to make and it tastes delicious. Thanks for sharing!
The only variation I make is bake them in a muffin tin because it’s just the two of us and makes it easy to serve and freeze the left overs..
Jigna says
Hi Ange, thank you so much! I am delighted you liked the recipe. And the idea of turning it into muffins is excellent.?
Mod says
I want to turn it to muffins too but wonder if I can use the same temperature and time.
Jigna says
Hi there, You can bake the muffins at the same temperature for about 18-20 minutes or until the toothpick comes out clean.
But I would instead recommend you to use my Orange Muffins recipe, which you can check out here – https://vegehomecooking.com/eggless-orange-muffins/
I hope this will help.
Heather says
Wow! That was easy and DELICIOUS! I made it vegan by using oat milk yogurt and cut back on the sugar since the yogurt was very sweet. Cooked in a Bundt pan and wish I’d doubled the recipe! Cannot wait to make it again!!!
Jigna says
Hi Heather, thank you so much! You brilliantly turned this cake into a vegan cake; I loved your idea.😊
Bhavya says
This recipe is the bomb! Followed the recipe and folded in some chopped peach chunks in the end. I did have to cook it for about 40 minutes because of that. Turned out to be delicious!
Jigna says
Hi Bhavya, thank you so much for your feedback! Peach chunks in an orange cake sound delicious.😊
Sarika says
Can I use light brown cane sugar for this recipe?
Jigna says
Hi Sarika, yes, you can use light brown cane sugar. But the color of the cake will be a little different. Also, cane sugar is sweeter than white granulated sugar, so you may use one or two tbsp less cane sugar than mentioned in the recipe if you want.
I hope this will help.
Maria Michael says
Hi jigna
I was so happy to find your website.. Your recipe was amazing. I tried it with lemon juice and lemon zest in place of the orange it was so good. Such a quick easy healthy recipe. Cooked it in a loaf pan and cut into slices beautiful for lunch boxes as well. Looking forward to making more of your recipes.. I am a big fan of anything related to India went there 2 yrs ago fell n love with the country and the people. Brilliant website loved your story all about you.
Jigna says
Hi Maria, thank you so much for your kind words; I really appreciate them!
I am glad that you like the recipe, and it is amazing how you modify it with lemon flavors.🤗
Sweta says
Hi, this recipe looks delicious. What would be the time and temperature required if I baked it in a 9 inch pan?
Jigna says
Hi Sweta, bake the cake at the same temperature, and the time will be almost the same. However, keep an eye on the cake after 24 minutes of baking time.
Vege lover says
Love it! Fool proof recipe. Made this several times, a family staple now. ♥️
I don’t add orange extract as it doesn’t need it tbh. Very fragrant with the zest. I also add poppy seeds.
Jigna says
Hi, it’s nice to hear that you are enjoying this recipe. Adding poppy seeds sounds excellent!
Saramariia says
It was perfect.
Jigna says
Hi Saramariia, thank you!
Kara says
This was such a good, delicate and simple cake. Thank you!
Jigna says
Thank you so much for your feedback. I’m gald to hear that you liked the recipe.