Eggless Orange Cake Recipes

EGGLESS ORANGE CAKE

Eggless Orange Cake image

This recipe was a request for a bride to be who was struggling because of her allergy to eggs. After making it for her bridal shower, she loved it so much she requested this recipe be used for her wedding cake as well! I was honored and glad I could give her a delicious, moist, fluffy cake to enjoy with her new husband on their wedding day. I paired this recipe with a simple chocolate buttercream.

Provided by staticwater900

Categories Desserts Fruit Desserts Orange Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

2 ½ cups sifted cake flour
2 teaspoons baking powder
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk
1 cup freshly squeezed and strained orange juice
1 orange, zested
½ cup unsalted butter, melted and cooled
½ cup sour cream
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon white vinegar

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan.
Mix cake flour, baking powder, and sugar together in a large bowl and make a well in the middle.
Combine condensed milk, orange juice, orange zest, butter, sour cream, and vanilla extract together in a separate bowl. Pour mixture into the flour well. Mix by hand using a whisk until smooth, about 5 minutes.
Combine baking soda and vinegar together in a small cup until bubbling. Fold into the batter using a spatula. Pour batter into the prepared pan and allow to sit for 5 minutes.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes. Allow to cool.

Nutrition Facts : Calories 476.8 calories, Carbohydrate 67.7 g, Cholesterol 53.5 mg, Fat 19.2 g, Fiber 0.9 g, Protein 8.2 g, SaturatedFat 11.9 g, Sodium 352 mg, Sugar 32.8 g

EGGLESS ORANGE SPICE BUNDT CAKE

Eggless Orange Spice Bundt Cake image

This is actually a recipe I got from a vegan site. It was originally a chocolate bundt recipe, but I modified the hell out of it, and it turned out quite well. It's also really low fat, unlike most bundt cake recipes that require 400 sticks of butter and a couple of tubs of sour cream. It's also great for people who are allergic to eggs (it's more common than people think).

Provided by Tiny Tima

Categories Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves (the powder)
3/4 cup french vanilla yogurt
2 tablespoons vanilla extract
1 (284 ml) can mandarin oranges
2 tablespoons of grated orange peel
1/2 cup water

Steps:

Preheat oven to 350 Fahrenheit.
Spray the bundt cake pan with a non- stick spray (preferably a canola spray) for about one second.
*NOTE REGARDING 1/2 of WATER: Open the can of Mandarin oranges and drain the juice into a measuring cup. If the juice from the can does not measure up to a cup, shore it up with water until it reaches a cup; it took 1/2 cup of water to shore it up when I made this. The amount may be different considering what brand you purchase.
Combine all the dry ingredients into one bowl. In a separate bowl, combine all the wet ingredients (except for the Mandarin orange pieces). Stir both bowls until both sets (wet and dry) are mixed well. Pour the wet ingredients into the dry ingredient bowl. Take electric beaters to the combination until everything is smooth.
Add the Mandarin orange pieces and stir slowly.
Pour the batter into the bundt pan and bake for 40- 50 minutes. This is a type of cake where it needs to be babysat because the surface area isn't very large, therefore the batter is confined and bakes slowly. At about the 35 minute mark, do the toothpick test, in case for some miraculous reason it is done. It took about 45 minutes in my oven. Don't be tempted to raise the heat because then you'll get a situation where it will be well done on the outside and raw on the inside.

Nutrition Facts : Calories 273.6, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.8, Sodium 415.4, Carbohydrate 62.5, Fiber 1.4, Sugar 37.7, Protein 4.2

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