Eggless Orange Bundt Cake
This Eggless Orange Bundt Cake is moist, tender, soft with delicate crumbs, and full of fresh orange flavor! The cake is buttery delicious, and it will bring sunshine to your plate!
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.
Nutrition (Approximate Values)
Calories : 277kcalCarbohydrates : 42gProtein : 4gFat : 11gSaturated Fat : 7gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 1gCholesterol : 27mgSodium : 261mgPotassium : 73mgFiber : 1gSugar : 23gVitamin A : 342IUVitamin C : 5mgCalcium : 55mgIron : 1mg
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