Eggless Orange Moist cake


Eggless Orange Moist Cake but I could call it a 100% Vegetarian, Diabetic-Friendly and a Diet Cake. As of now I would say that I am better in baking, thought of trying out moist cake. This is was my second attempt with moist cake and it was a big hit in family and among my daughter’s friends. As X-Mas season started, stay tuned for more cakes and cookie recipes.

I have used palm sugar instead of sugar which is good for diabetics, oil and orange juice instead of butter and egg which reduces the fat. And so I call this cake as 100% Vegetarian, Diabetic-Friendly and Diet Cake. Let us move on to the recipe…

Do check out my other Cakes and Bakes in this link:

Iam taking this to Fiesta Friday #98 hosted by Angie@thenovicegarderner.

Eggless orange Moist Cake

Eggless orange Moist Cake


  • Wheat Flour – 1 ½ cups
  • Palm sugar (powdered) – ¾ cup
  • Custard powder – 1 ½ tbsp.
  • Orange juice – 2 ½ cups
  • Baking powder – 1 ½ tsp
  • Baking soda – 1 tsp
  • Oil – ¾ cup
  • Orange zest – 1 tbsp
  • White sugar (regular) – 1 cup


  • Sieve the wheat flour, baking powder, baking soda and custard powder all together in a bowl and keep it aside.
  • For orange juice: I made fresh orange juice – Peel the skin and grind the flesh of the orange with a cup of water, strain the pulp and keep it aside.
  • Preheat oven to 180 degree C. Grease the tray with oil and flour.
  • Pour in 1 ½ cups of orange juice in a wide mouth bowl followed by palm sugar (powder) and oil, beat them well until the sugar dissolves.
  • Now add in the flour mixture little by little and continue beating until it gets blend well.
  • Sprinkle a tsp of orange zest and beat for few seconds.
  • Pour the batter to the greased tray and bake for 10 mins.
  • Prick in the center of the cake with a tooth pick, if the tooth pick comes out clean the cake is done else bake for few more mins.
  • Meanwhile, pour rest of the orange juice along with a cup of water, continue stirring in low flame until it start thickening.
  • Sprinkle a tsp of orange zest and cook for few more mins or until it comes to a syrup consistency.
  • Transfer the cake to a plate and prick all over the cake. Pour in the syrup all over the cake little by little.
  • Sprinkle ½ tsp of orange zest and ¼ tsp of palm sugar over the cake.

Serve chilled or at room temperature.

Note: While preparing syrup you can induce as much as orange juice as per your orange flavor, but the liquid quantity and the sugar quantity must be the same.

13 responses »

  1. Looks delicious Deepa. Moist and yum…
    I was meaning to enquire your and the welfare of your near and dear ones after the Chennai flooding, though I remember you mentioned once that you live in bangalore. Take care and stay safe!!

  2. How much of the orange juice should I mix with the batter and how much show I leave to pour over the cake later? The cake looks tempting. I’m planning to bake it tonight! 🙂
    Thank you!

    • Sorry Akila, I have missed to mention the quantity, you need 1 1/2 cups of orange juice for mixing the flour. Do please check out the recipe, just now have edited. Thanks a lot, share the click once its done. Happy weekend.

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