This Orange Yogurt Cake is eggless, moist, tender, light, fluffy, easy to make, and bursting with fresh orange flavor in each bite!
Orange Yogurt Cake tastes fresh and delicious, and we love to enjoy it topped with whipped cream. However, this eggless cake is equally delicious without frosting, and making it is beyond easy.
Delicious Eggless Orange Yogurt Cake
Yes! I am obsessed with an orange flavor, and this Orange Yogurt Cake is one of my favorites. I also love using fresh orange juice and zest in my baking recipes. If you have visited my blog, you might know that I already have quite a few baking goods with oranges. And gladly, I have one more addition to my addiction.
If you also love to bake an orange cake, check out more cake recipes, such as Eggless Orange Bundt Cake and Orange Almond Cake (Eggless). Not only cakes, but you will find muffins, quick bread, and cookie recipes with fresh orange flavors on my blog!
Orange Yogurt Cake is super moist, refreshing, and delicious. Making this cake requires only a few ingredients. Also, there is no need for a stand mixer or any other electric mixer. Only a mixing bowl and a whisk or spatula will do the work.
Why You Will Love This Cake
- This Orange Yogurt Cake is soft, light, and tender.
- It is perfectly sweetened.
- The cake is bursting with fresh orange flavor.
- It is delicious and refreshing.
- It is an eggless, easy, and quick recipe.
- This cake is great for small celebrations or sweet cravings.
Ingredients and Nots
- Flour: I have used unbleached all-purpose flour. And it is essential to measure the flour correctly. I will highly recommend using a kitchen scale.
- Baking Powder and Baking Soda: These are absolutely necessary for a well-risen and fluffy cake.
- Salt: It enhances the flavors of the cake.
- Yogurt: I made this cake using plain homemade whole-milk yogurt. You can also use Greek yogurt or store-bought yogurt but do not use low-fat or fat-free yogurt.
- Oil: I use sunflower oil in most of my baking. However, we can also use any other neutral-flavor oil, such as canola, vegetable, or light olive oil.
- Sugar: It provides the structure and sweetness to the cake.
- Orange Juice and Orange Zest: These two ingredients make this cake full of refreshing orange flavor. Use fresh orange juice, and zest the oranges before squeezing the juice.
- Vanilla and Orange Extract: Vanilla adds sweet and warm flavors, while orange extract brightens the orange flavor of the cake. However, adding orange extract is optional; skip it if you do not have it.
How To Make Orange Yogurt Cake
- Preheat the oven to 350°F (177°C).
- Grease an 8-inch round cake pan, line it with parchment paper, and set it aside.
- Sift together 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.
How To Serve Orange Yogurt Cake
- Orange Yogurt Cake is very flavorful, and there is no need for frosting the cake with any frosting.
- However, I love to top the cake with a light, mildly sweetened whipped cream. It makes the cake absolutely decadent.
- But you can ice the cake with your preferred frosting.
- Dust the cake with some icing sugar, slice, and serve to keep it simple.
- Serve the cake slice with a dollop of whipped cream or a scoop of ice cream.
- You can also cut the cake into two horizontal layers and fill the frosting in between the cake layers.
Storing and Freezing
- Store the cake at room temperature in an airtight container for up to 3 days. However, if you top it with whipped cream or any other frosting, refrigerate the cake.
- You can refrigerate the cake for up to 5 days. If it is refrigerated, bring it to room temperature before serving.
- If you want to freeze it, let it cool completely. Then, wrap the cake tightly with freezer-safe plastic wrap or place it in a freezer bag. Freeze the cake for up to a month. Then, thaw the cake completely before serving and frosting.
Baking Tips For Orange Yogurt Cake
Measurements: Use a kitchen scale to measure the ingredients for the best results.
Yogurt: I recommend using full-fat or whole-milk yogurt, which should be at room temperature.
Oil: Oil makes the cake light, but you can replace the oil with melted butter for the buttery cake.
Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
You can frost the cake with your favorite icing.
Frosting: You can frost the cake with whipped cream or buttercream. If you like, cut the cake in two horizontal layers and fill the icing in between the cake layers.
More Easy and Eggless Cakes
Recipe Card
Orange Yogurt Cake (Easy and Eggless)
Video
Ingredients
- 1½ cups (180g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup (80ml) oil (vegetable, canola, or sunflower)
- 1 cup (240g) plain yogurt
- ¾ cup (150g) granulated sugar
- 2 tablespoon (30ml) fresh orange juice
- 2 tsp orange zest
- 1 tsp pure vanilla extract
- ¼ tsp orange extract (optional)
Instructions
- Preheat the oven to 350°F (177°C). Grease an 8-inch round cake pan, line it with the parchment paper and set it aside.
- Sift together flour, baking powder, baking soda, and salt. Whisk well.
- In a mixing bowl, whisk together oil, yogurt, and sugar until well combined and smooth. Add orange juice, orange zest, vanilla extract, and orange extract; mix well.
- Now add dry ingredients into wet and mix until just combined. Do not overmix.
- Pour batter into the cake pan and bake for 28-32 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and place the cake pan on the cooling rack. Let the cake cool completely in the cake pan before removing it.
Serving Suggestions
- Orange Yogurt Cake is very flavorful, and there is no need for frosting the cake with any frosting.
- However, I love to top the cake with a light and mildly sweet whipped cream. It makes the cake absolutely decadent.
- But you can ice the cake with your preferred frosting.
- Dust the cake with some icing sugar, slice, and serve to keep it simple.
- Serve the cake slice with a dollop of whipped cream or a scoop of ice cream.
- You can also cut the cake into two horizontal layers and fill the frosting in between the cake layers.
Storing and Freezing
- Store the cake at room temperature in an airtight container for up to 3 days. But if you top the cake with whipped cream or any other frosting, refrigerate the cake.
- Refrigerate the cake for up to 5 days. If the cake is refrigerated, bring it to room temperature before serving.
- If you want to freeze it, let it cool completely. Wrap the cake tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the cake for up to a month. Then thaw the cake completely before serving and frosting.
Notes
- Measurements: For the best results, use a kitchen scale to measure the ingredients.
- Yogurt: I would recommend using full-fat or whole milk yogurt, and it should be at room temperature.
- Oil: Oil makes the cake light, but you can replace the oil with melted butter for the buttery cake.
- Mixing The Batter: Do not overmix the batter to get the soft and tender cake.
You can frost the cake with your favorite icing. - Frosting: You can frost the cake with whipped cream or buttercream. If you like, cut the cake in two horizontal layers and fill the icing in between the cake layers.
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!