Eggless Orange Cake | Condensed Milk Cake

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. Chocolate and orange is a match made in heaven, check this Eggless chocolate orange cake recipe for that droolicious combo.

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

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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