Cakes Eggless vegan

Eggless orange tea cake

“Because in the end , its the everydays that make up a lifetime.”

I have been having a little bit of a baker’s block since the beginning of the month. The fact that I have been unusually busy and have had little time at home hasn’t helped matters. I was overthinking things a bit I guess- I had a couple of ambitious dessert plans for the summer , have some specialty ingredients waiting in my pantry , some seasonal ingredients in the fridge. But somehow the ideas for all of these weren’t coming together in this mind of mine. So I just scrapped everything and just decided to do something really simple, really everyday. 

This cake is everyday in every sense – ingredients that can be found in most homes (all baker homes!) , no mixer needed , hardly takes ten minutes to make the batter . 

This orange cake is like one of those prepackaged little cake bars you get at the supermarket . Much tastier of course , otherwise whats the point. It is close crumbed , but really light. It has a texture that makes it ideal to snack on or have with a cup of tea or coffee (hence the name!) . I was a little on the fence about the orange flavour. I added the juice and zest of a whole orange in , but the flavour of orange in the finished cake was not too in your face. I quite liked that actually , but if you want to have a cake that makes you pucker or feels like eating a fresh orange , this is not for you. But the cake really was fragrant and delicious , so I suspect you will enjoy it in any case (you can always eat a fresh orange if thats what you want !) 

I preferred the texture of this cake to many eggfree cakes I have had and thats always a big win in my books . You could easily make it vegan too. And it aint too sweet , which is again why I think it would make a great accompaniment to your evening beverage. I did consider adding a drizzle or glaze to enhance the oranginess of it, but why mess with a good thing !

Eggless orange tea cake
A light and zesty teatime cake that you are sure to love feasting on!
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  1. 250 grams or 2 cups all purpose flour
  2. 2 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 150 grams or 3/4 cup granulated sugar or castor sugar
  5. 80 ml or 1/3 cup oil
  6. 240 ml or 1 cup milk , at room temperature
  7. Juice of one orange (about 1/3 cup)
  8. Zest of one orange (about 2 teaspoons )
  9. 1 teaspoon vanilla or orange extract
  1. Butter or oil a 9 x 4 inch loaf tin well and dust with flour. Preheat your oven to 160 C/ 325 F.
  2. In a large bowl , whisk together the flour , sugar , baking powder , salt and zest.
  3. In another bowl or measuring jar , whisk together the milk , juice , oil and extract.
  4. Add the liquid mixture to the dry and whisk until no more lumps remain.
  5. Pour batter into prepared pan , smooth the top and bake for 45- 55 minutes. A skewer inserted in the centre should come out completely dry.
  6. Cool in pan for 5 minutes , gently remove from pan and cool completely on a wire rack .
  1. This cake lasts for 3-4 days in an airtight container.
  2. It is a lightly sweet cake , consider adding upto 1/4 cup more sugar if you want more sweetness.
  3. To make his cake vegan , you can use soy or almond milk.

This zesty cake is sure to a teatime hit in your house ! The light cake with the citrus overtones may seem simple but it was a wonderful therapeutic bake for me and surprisingly disappeared in no time at all. I am back to brainstorming with my loftier ideas and maybe those will see the light of day (and the blog) until then you should definitely try this cake !

Affiliate links : Just so you know, I have baked this eggless orange cake in my trusty Morphy Richards 52 Litre Oven .

Happy baking !

16 thoughts on “Eggless orange tea cake”

    1. You can use lemon juice or any thin juice.. you may need adjust the sugar accordingly. If you don’t want to use juice at all, you can use water , but the cake might be a bit bland ☺

  1. Tried this today , and everyone praised. Thank you for the recipe. I did a slight modification but turned out well . Was wondering,can this be doubled ?

    1. Thanks so much for the feedback Kalai… you can double the cake but its better to bake it in two pans . Or a large Bundt pan .

  2. Looks yummm and also the recipe seems simple. Want to try this cake but can you clarify if mixing liquids , that is milk and orange juice won’t curdle.
    An earlier bake (lemon cake) with a different recipe had lemon juice to be mixed with milk and obviously it curdled . Still went ahead with that liquid and had a weird texture cake.

    1. Hi Kavitha… Even if it curdles, u shouldnt worry about it. Its basically like adding buttermilk or curd to the cake which gives it a soft texture nonetheless. But since u have had a bad experienxe with another cake, u can mix the oil , milk, vanilla together. Then mix in the orange juice to this (oil n milk emulsion is unlikely to curdle) . U can even mx in to the dry ingredients and mx in the orange juice separately in the end. But make sure not to overmix.. do give it a try and let me know Kavitha.. happy baKing !

  3. Hi…followed ur recipe n made orange cupcakes n frosted with coffee flavoured icing…tastes Yumm..thanks much for the recipe

    1. Hey Soumya… glad you liked the cupcakes ! I have never tried coffee and orange flavours together… will have to give it a go… thanks !

    1. Hi Lara…thanks for trying! Any chance the batter was over mixed or over baked? That can cause the cake to be denser. As for the sweetness, you can add more sugar if you try it again..

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