This Eggless Orange Bundt Cake is moist, tender, soft with delicate crumbs, and full of fresh orange flavor! The cake is buttery delicious and will bring sunshine to your plate!
Making a bundt cake is easy, and it looks beautiful even without frosting. This Eggless Orange Bundt Cake is deliciously refreshing and has an extra zing from the orange zest.
I have topped the cake with an orange glaze, but it is optional. You can enjoy it as it is. You can also serve the cake with a scoop of vanilla ice cream or whipped cream.
Moist Eggless Orange Bundt Cake
I just love the beauty of a Bundt cake. The shape is so pretty. I like to make bundt cakes because we do not need to do any frosting (that means less sugar).
I am also excited to share another easy but delicious eggless cake recipe. This orange bundt cake without eggs is decadent with fresh orange juice, warm vanilla flavor, and refreshing orange zest.
This cake has a soft and delicate crumb due to the use of cake flour. Thanks to the buttermilk, it is buttery and very moist. I will also point out that if you like citrus flavors, you should make this cake at least once.
If you do not have cake flour, do not be disappointed. Instead of cake flour, you can use all-purpose flour or a cake flour substitute. Keep reading to learn how to make a cake flour substitute. I have also made DIY buttermilk for this recipe, which is easy and incredibly handy.
You can also check out the detailed post about the Homemade Buttermilk Substitute.
I have added orange zest to bring freshness and brightness to the cake. For more fresh orange cake recipes, check out my Orange Yogurt Cake (Easy and Eggless) and Orange Almond Cake.
To make the cake batter, you don’t need an electric mixer. All you need is a mixing bowl, whisk, and spatula.
We can serve this cake as it is or just pour some glaze randomly. Or sprinkle some icing sugar, and a fantastic cake is ready to present.
And you know what? You can never fail with this bundt pan. The cake comes out easily every time, and the hole in the middle of the pan ensures that the cake will bake evenly.
Why You Will Love This Cake
- Easy and Straightforward Recipe
- Loaded with Fresh citric flavor
- Zesty and Refreshing with Orange Juice and Zest
- Soft, Moist, Tender, and Buttery
- Eggless, Vegetarian, and Delicious
Ingredients and Notes
- Flour: I have used cake flour for this Eggless Orange Bundt Cake and recommend it. Measure the flour correctly; if you have a kitchen scale, use it to weigh it. If you don’t have cake flour, you can use all-purpose flour. Or you can use a cake flour substitute. Please keep reading to learn how to make a cake flour substitute.
- Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
- Salt: It gives a nice contrast to the sweetness of the cake.
- Granulated Sugar: Adding 1½ cups of sugar makes the cake perfectly sweet for our family. But if you prefer your orange cake with extra sweetness, add up to 1¾ cups of sugar.
- Unsalted Butter: Butter makes the cake flavorful and delicious. For this recipe, use unsalted and melted butter. However, you can also use neutral-flavored oil instead of butter.
- Buttermilk: I have used buttermilk instead of sour cream and milk for this recipe. Buttermilk provides moisture to the cake, and I have made DIY buttermilk for the recipe. However, you can also use store-bought buttermilk if you have one. But if you also make a buttermilk substitute by adding vinegar to milk, use full-fat or whole milk only. Full-fat or whole buttermilk is essential for the rich and extra-moist texture.
- Orange Juice and Zest: Use only fresh orange juice for the best flavors. Orange zest enhances the fresh and zesty taste of the cake. First, peel the zest from the oranges and then squeeze the oranges to get the fresh juice.
- Vanilla: If possible, use only pure vanilla extract. It provides a sweet flavor to this eggless orange bundt cake.
- Orange Extract: Adding orange extract is optional, so if you do not have it, skip it.
- Orange Glaze: It requires icing sugar, orange juice, and vanilla. Making the sugar glaze is super easy and makes the cake more delicious and moist. For a thicker glaze, add more sugar; for a thinner consistency, add more juice.
How To Make Eggless Orange Bundt Cake
Baking The Cake
- Preheat the oven to 350°F (180°C).
- Generously grease a 9½-inch (at least 10-12 cups) bundt pan with oil spray or butter. Set it aside.
- Add vinegar to the milk, stir well, and set it aside.
- Sift together flour, baking powder, baking soda, and salt.
- Whisk well for at least 30 seconds.
- Take melted butter and sugar in a large bowl.
- Whisk well until everything is well combined, and the mixture is smooth.
- Add orange juice, orange zest, orange extract, and vanilla extract.
- Mix well to combine.
- The mixture will curdle because of the orange juice. And that is perfectly fine; later, everything will combine well.
- Add dry ingredients in two parts alternating with DIY buttermilk (a milk and vinegar mixture).
- Mix only until everything is incorporated. Do not overmix.
- Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
- Bake this cake for 40-50 minutes or until a cake tester or toothpick inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 40 minutes of baking time.
- Remove the pan from the oven and transfer it onto a cooling rack.
Note: If the top of your cake browns too quickly, cover the baking cake loosely with aluminum foil and continue baking.
- Once the cake is thoroughly cooled, invert the cake onto a cooling rack, cake stand, or serving dish.
Making Orange Glaze
- Whisk the icing sugar, orange juice, and vanilla together in a bowl or a cup.
- For a thicker glaze, add more sugar; for a thinner consistency, add more orange juice.
- Drizzle the glaze on the top of the cake.
- Let the glaze set for a few minutes before slicing the cake.
How To Store and Freeze Eggless Orange Bundt Cake
- Once the glaze is set, the cake can be kept at room temperature if served right away or on the same day. Otherwise, place it in the fridge, tightly covered, until serving time.
- Tightly cover the leftover cake and refrigerate for up to 5 days.
- If you want to freeze it, let it cool completely. Wrap the cake (without glaze) tightly with double layers of freezer-safe plastic wrap. Freeze the cake for up to a month. Thaw the cake completely before glazing and serving.
Cake Flour Vs. All-Purpose Flour
- Cake flour has slightly less protein content than all-purpose flour. That is why cakes made with cake flour are delicate and have tender crumbs.
- We do not need to use cake flour in all types of cake, but using it in particular cakes definitely makes a difference.
- I used cake flour in this Eggless Orange Bundt Cake to make it soft and tender. However, you can use all-purpose flour instead of cake flour or make a homemade substitute.
Cake Flour Substitute
- We can make a substitute for cake flour at home. For that, we need two ingredients: all-purpose flour and cornstarch.
- For 1 cup of cake flour, take 1 cup (16 tbsp) of all-purpose flour and then remove 2 tablespoon flour from this. So it is now 14 tablespoon flour. Now add 2 tablespoon cornstarch to 14 tablespoon of all-purpose flour. Sift well together. And it will be our 1 cup of cake flour.
- So, in this recipe, first measure 3 cups (360g) of all-purpose flour. Then remove 6 tablespoon (45g) of flour and substitute it with 6 tablespoon (45g) of cornstarch. Mix, sift well together, and then use it as a cake flour substitute to make the eggless orange bundt cake.
Baking Tips For Eggless Orange Bundt Cake
Cake Flour: I highly recommend using cake flour. Otherwise, you can use all-purpose flour or read above to substitute cake flour.
Buttermilk: It makes the cake extra tender and moist and gives it a soft texture. Use only full-fat or whole milk to make homemade buttermilk, or you can use store-bought buttermilk if you have one.
Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
Sugar: The cake is moderately sweet, with 1½ cups of sugar. Add a little more sugar if you prefer your cake to be sweeter.
Measurements: Use a kitchen scale to measure the ingredients for the best results.
Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
Orange Glaze: You can skip the glazing if you want; the cake will still be delicious.
Cool The Cake: Allow the cake to cool completely before glazing and slicing.
More Eggless Cakes
You May Like More Orange Flavored Desserts
Recipe Card
Eggless Orange Bundt Cake
Ingredients
- 3 cups (360g) cake flour or all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1½ cups (300g) granulated sugar
- ¾ cup (170g) unsalted butter melted
- 1 cup (240ml) milk + 2 teaspoon white vinegar
- ½ cup (120ml) fresh orange juice
- 2 tablespoon orange zest
- 1 teaspoon pure orange extract (optional)
- 1 teaspoon pure vanilla extract
For Orange Glaze
- 1 cup (120g) icing sugar
- 3 tablespoon orange Juice (or as required)
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Generously grease a 9½-inch (at least 10-12 cups) bundt pan with oil spray or butter. Set it aside.
- Add vinegar to the milk, stir well, and set it aside. It will be our DIY buttermilk.
- Sift together flour, baking powder, baking soda, and salt. Whisk well for at least 30 seconds.
- Take melted butter and sugar in a large bowl. Whisk well until everything is well combined, and the mixture is smooth.
- Add orange juice, orange zest, orange extract, and vanilla extract. Mix well to combine.
- The mixture will curdle because of the orange juice. But that is perfectly fine; later, everything will combine well.
- Add dry ingredients in two parts, alternating with DIY buttermilk (a milk and vinegar mixture). Mix only until everything is incorporated. Do not overmix.
- Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
- Bake the cake for 40-50 minutes or until the cake tester inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 40 minutes of baking time.
- Remove the pan from the oven and transfer it to a cooling rack. Once the cake is thoroughly cooled, invert the cake onto a cooling rack, cake stand, or serving dish.
Making Orange Glaze
- Whisk the icing sugar, orange juice, and vanilla together in a bowl or a cup.
- For a thicker glaze, add more sugar, and for a thinner consistency, add more orange juice.
- Drizzle the glaze on the top of the cake. Let the glaze set for a few minutes before slicing the cake.
Storing and Freezing Suggestions
- Once the glaze is set, you can keep the cake at room temperature if you serve it right away or on the same day. Otherwise, place the cake, tightly covered, in the fridge until the serving time.
- Tightly cover the leftover cake and refrigerate for up to 5 days.
- If you want to freeze it, let it cool completely. Then, wrap the cake (without glaze) tightly with double layers of freezer-safe plastic wrap. Freeze the cake for up to a month. Then, thaw the cake completely before glazing and serving.
Notes
- Cake Flour: I highly recommend using cake flour. Otherwise, you can use all-purpose flour or read above for making cake flour substitute.
- Buttermilk: It makes the cake extra tender, moist, and gives a soft texture. Use only a full-fat or whole milk to make DIY buttermilk. Or you can use store-bought buttermilk if you have one.
- Butter: Melt the butter and let it cool down slightly before mixing with other ingredients.
- Sugar: The cake is moderately sweet with 1½ cups of sugar. So if you prefer your cake on the sweeter side, add a little more sugar.
- Measurements: For the best results, use a kitchen scale to measure the ingredients.
- Mixing The Batter: Do not overmix the batter to get the soft and tender cake.
- Orange Glaze: You can skip the glazing if you want; the cake will still be delicious.
- Cool The Cake: Allow the cake to cool completely before glazing and slicing.
Nutan says
Looks Amazing!! Can’t wait to try it out.
Thanks for sharing.
Jigna says
Thanks Nutanben.
Grace says
I made this. It was a big hit. Very, very tasty and people are still remembering it weeks later. Thanks for sharing this recipe
Jigna says
I am glad to hear that; thank you for your feedback!
Yana says
We made this cake and it turned out amazing!! Could you share the glaze recipe too?
Punam says
Can we add milkmaid and butter in this recipe.
Jigna says
Hi Punam, we can use butter instead of oil in this recipe. But I did not try this recipe using milkmaid.
Nimisha says
You have listed milk in the ingredients but haven’t mentioned in the the recipe. It’s confusing.
Jigna says
Hi Nimisha, if you check number 4 in the instructions, it says “Now add dry ingredients in two parts alternating with milk.” Maybe you just overlooked that detail. And now you can also check that out in the video I have uploaded recently. Thanks for visiting my blog.?
Samita Munjal says
Hi. Can i replace orange juice and zest with lemon zest and juice? Will the measurement of the two be same?
Jigna says
Hi Samita, yes, you can replace orange juice and zest with lemon juice and zest. However, the measurement depends on how strong lemon flavor will you prefer in the cake. You can use lemon juice anywhere between 1/4 cup to 1/2 cup. And add 1 or 2 tbsp of lemon zest.
If using lemon juice less than 1/2 cup, replace the deficit with the milk. I hope this will help and happy baking!😊
Vinita says
Can we make half the recipe and bake in regular pan
Jigna says
Hi Vinita, yes you can half the recipe and bake into 8 inch pan, but baking time will be different. Or you can try this orange cake https://vegehomecooking.com/easy-orange-yogurt-cake-eggless/
Kavita kikla says
Hi Jigna, I have made this cake so many times and it has turned out amazing.I just wanted to know if I could use the same measures for a triple citrus cake a combination of orange, lemon & key lime. And could you please update this recipe with metric measurements since I feel that weighing the ingredients gives perfect results.some time back there was a metric measure given.But now I can’t see that option in the recipe.thank you so much.
Jigna says
Hi Kavita, I am very glad that you liked this cake! Thank you so much for your feedback.🤗
For some technical reason, a metric tab is not available in my recipe card. However, I have updated the recipe with the metric measurements (in the bracket beside volume measurement), I hope that will help.
You can use the same recipe for the triple citrus flavors. Use half of the orange juice and replace another half with lemon juice. Or take 1/4 cup orange juice, 2tbsp lemon, and 2tbsp key lime juice. Also, replace half of the orange zest with lemon and lime zest.
Madhu patel says
Hi,Jigna,what is the reason for using milk?Ihave not seen any recipe using milk and orange juice together.
Jigna says
Hi Madhu, milk provides the necessary moisture and richness to the cake. But if you have a concern regarding mixing dairy with orange juice, you can use non-dairy milk.
For example, use almond or cashew milk instead of dairy milk for this recipe. However, I will not suggest using water as it may dilute the cake flavors.
I hope this will help.
Patricia says
Looks super delish. Will try it tonight.
Keiki says
This was fantastic! I made one in a 9×13 pan with a parchment paper lining. It took about 40 min. I also increased the sugar to about 1 3/4 cup for that one and dusted on icing sugar.
The second one was in a bundt with the written amt of sugar as I used the glaze. I also added a ~tsp of ground cardamom and it was delicious!
I feel that the orange essence was necessary, and don’t scrimp on the zest. Next time I might add a drop or two (it’s powerful) of almond essence.
Jigna says
It’s nice to hear that you liked the recipe. Thanks for providing your feedback!
Bina says
Hi, I’ve used this recipe many times with great success, however I think I have an earlier version. I printed it out in 2021, and that recipe has 3/4 cup vegetable oil, 2 1/2 cups flour, 1/2 cup milk, and 3/4 cup yougurt, along with other slight changes. Please let me know if you think there’s much difference between that recipe and the one above. Thanks!
Jigna says
Hi Bina, Yes, I have updated the recipe. The major change is the use of butter instead of oil. If you want the bundt cake with oil, replace the butter with a neutral-flavored oil. I also simplified the recipe by using buttermilk instead of yogurt and milk. You can stick to the original recipe if you still have an old version printed out. Hope this will help, and if you have any questions, let me know!