Orange Cake | Whole wheat cake | Eggless cake | Fresh juice cake | Tropical flavors | condensed milk cake | Tea cake | Cake with Condensed Milk
Eggless orange cake, a zesty fruit cake with fresh orange juice, made eggless with condensed milk. A delicious cake with fresh flavors.
Why you should bake this Orange Cake?
Who doesn’t love zesty orange cake, bursting with citrus flavors. With holiday season setting in, we all look for reasons to bake something warm and citrusy. This eggless cake made with fresh orange juice is one such warm bake, that has a sweet taste and aroma of oranges. Combined with the magic of orange zest and a dash of vanilla, it has got all the holiday flavors to wrap you in a blanket.
This Eggless orange cake is made with whole wheat flour. This citrus cake uses condensed milk as sweetener which also replaces eggs in the recipe.
More Orange Juice Bakes
Ingredients needed to bake this Zesty Orange Cake
- Whole wheat flour, for personal reasons i bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
- Orange juice, I have used both fresh orange juice and store bought orange juice, both works well with this recipe.
- Sweetener, this delicious eggless orange cake uses condensed milk, which also doubles us a egg replacement in the recipe.
- Fat, I have used butter in this recipe, you can also substitute it with any flavorless oil.
- Flavorings, i have used orange zest and vanilla in the recipe.
Check this Eggless Apple Cake with Condensed Milk
How to make Orange Cake with Condensed Milk
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Make sure all ingredients are at room temperature. Keep the butter out and melt it in the microwave or on the stove-top.
- Grease 2 6 inch cake tins or one 8 inch cake pan with butter and line it with parchment paper. Preheat the oven to 160C.
- In a wide bowl, whisk together flour, baking powder and baking soda, along with orange zest.
- In a another wide bowl, take condensed milk, add orange juice, butter and vanilla essence to it and whisk well to combine.
- Now slowly add dry ingredients to the wet in batches. Use a whisk to combine while you add the dry flour mix. After adding all the dry flour to the wet mix, use a spatula and combine well.
- The batter will be of pourable consistency. I didn’t add any other liquid apart from the mentioned ingredients.
- Pour the cake batter into the prepared cake tins and bake them in the preheated oven for 35-40 minutes or until a tooth-pick inserted in the middle of the cake comes out clean.
- Oven temperature varies from oven to oven, so keep an eye on the cake after 35 minutes.
- Once done, remove the cake from the oven, let it sit in the tin for 5 minutes, then carefully unmould the cake onto a wire-rack. Let it cool completely.
- The cake can be stored on the kitchen counter for 2 days, if storing for more days, i would suggest refrigerating it in an air-tight container.
- While serving the cake from the fridge, reheat each slice for 20 seconds and serve warm.
Interested in Puff Pastry bakes
Recipe Card for Orange Cake
Eggless Orange Cake | Condensed Milk Cake
Eggless orange cake, a zesty fruit cake with fresh orange juice, made eggless with condensed milk. A delicious cake with fresh flavors.
Course Dessert
Cuisine International
Keyword condensed milk cake, Easy cake recipe, Easy eggless cake recipe, Easy orange cake, Eggless cake with orange juice, Egglesss orange cake recipe, Fresh fruit juice cake, Fruit juice cake, How to bake a cake, How to bake an orange cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Calories 302kcal
Equipment
- Measuring cups and spoons
- Whisk and spatula
- Bowls for mixing the batter
- Convection oven
Ingredients
- 240 grams Whole Wheat flour 1.5 cups
- 190 ml Orange juice ¾ cup
- 90 grams melted butter ½ cup
- ¼ teaspoon Orange zest I have used lime zest also
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Vanilla essence
Instructions
- Pre-heat the oven to 160C. Grease 2 6 inch pans with oil and line it with baking paper. You can also use one 8 inch pan.
- If using fresh orange juice, prepare it now. I got ¾ Cup of Juice from two Mandarin Oranges. Grate the Orange Peel for some Zest.
- In a bowl, whisk together flour, baking powder, baking soda and orange zest
- in another large bow, mix together condensed milk, orange juice, melted butter and vanilla essence.
- Now slowly add the dry ingredients into the wet in batches and mix to form a batter. I use a whisk while mixing the flour into wet so it mixes without any lumps.
- After adding all the dry into the wet, use a spatula and mix everything together gently in one direction.
- Now divide the batter into the two prepared cake tins. Gently tap them to release any trapped air.
- Bake the cakes in the preheated oven for 35-40 minutes or until a skewer inserted in the middle comes out clean.. Mine was done by 40 minutes. Oven temperature differs from Model to Model, so keep an eye after 35 minutes.
- Once done, remove the cake from the oven, let it sit on the counter for 5 minutes to cool. Then slowly unmould it from the cake pan on to a wire rack and let it cool completely.
- Allowing the cake to rest is very important before removing the cake from the tin. Been there and done that, be patience or you will end up with half the cake in the pan and half in your hand.
- Let the cake cool completely. You can either frost it with your favorite frosting or can serve it as such. Cake can be stored on the kitchen counter for a day or two. If storing more it is better to refrigerate in an air-tight container.
- While serving cold cakes from the refrigerator, reheat the slice for 20 seconds and serve warm.
Nutrition
Calories: 302kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 262mg | Potassium: 389mg | Fiber: 5g | Sugar: 12g | Vitamin A: 523IU | Vitamin C: 55mg | Calcium: 71mg | Iron: 2mg
This soft and delicious cake can be enjoyed as a dessert post dinner or as an accompaniment for breakfast with a cup of strong black coffee.
This cake makes a wonderful snack for your kiddo’s school box or for any road trip.
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