This eggless orange yogurt cake is made with yogurt and fresh orange, no artificial flavor is added. This recipe uses plain Greek yogurt as it has less liquid as compared to normal plain yogurt, this allows the incorporation of fruit juice into the yogurt cake which makes it more flavourful.

This eggless cake has the texture of a sponge cake even without the use of eggs.

To convert it into vanilla flavor cake, just replace orange juice with milk and add 1/2 to 1 teaspoon of vanilla essence.

CHINESE VERSION: 无蛋香橙优格(酸奶)蛋糕

eggless orange yogurt cake
 

Eggless Orange Yogurt Cake | MyKitchen101en

Yield: 7-inch round (12 pieces)

Ingredients:

  • 190 g (about 2/3 cup) plain Greek yogurt (at room temp.)
  • 150 g (2/3 cup) fine sugar
  • 1/8 tsp salt
  • 3 tbsps + 1 tbsp freshly squeezed orange juice
  • grated orange zest (of 2 oranges)
  • 80 g (about 1/3 cup + 1 tsp) vegetable oil
  • 190 g (about 1 1/2 cups + 4 tsps) plain flour
  • 1/2 tsp baking soda
  • 1 1/4 tsps baking powder

Instructions:

1 Preheat oven to 160°C/320°F (you may add a tray of water to increase the humidity).

 

2 Combine yogurt, 3 tablespoons of orange juice, grated orange zest, sugar, and salt in a mixing bowl, and whisk until sugar has dissolved. (Reminder: Wash the skin of oranges thoroughly before grating the zest. Mix 1 part of distilled vinegar and 3 parts of water in a plastic basin, and soak the oranges for 20 minutes. Gently brush using a clean fishnet washer or dishwasher brush, then rinse thoroughly with running water. )

3 Add in vegetable oil, and mix until combined.

 

4 Combine and sift together plain flour, baking soda, and baking powder.

5 Sift again the flour mixture into wet ingredients in 3 batches, and mix until the batter is smooth.

6. If the batter is slightly thick, add in an extra 1/2 to 1 tablespoon of orange juice until the batter reaches the consistency as shown in the video.

7 Pour the batter into a 7″ (18-cm) round mold (greased and lined with parchment paper), smooth the surface with a spatula, then tap the cake pan on the countertop a few times to burst large bubbles.

8 Bake at 160°C/320°F for 40 minutes, then increase to 180°C/355°F and bake for another 5-10 minutes, or until fully cooked (the cake is done when the wooden stick inserted in the center of the cake comes out clean). (Reminder: The heat for different ovens is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)

9 Let the cake cool in the pan for 5 minutes, then unmould and cool completely on a wire rack.

10 Eggless Orange Yogurt Cake is ready to serve!


eggless orange yogurt cake

Eggless Orange Yogurt Cake

This recipe uses plain Greek yogurt as it has less liquid as compared to normal plain yogurt, this allows the incorporation of fruit juice into the yogurt cake which makes it more flavourful.
5 from 3 votes

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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Cake, Dessert
Cuisine Baking
Servings 12 slices
Calories 177 kcal

Ingredients
 
 

  • 190 g plain Greek yogurt (at room temp.) about ⅔ cup
  • 150 g fine sugar ⅔ cup
  • tsp salt
  • 4 tbsps freshly squeezed orange juice 3+1 tbsps
  • 2 grated orange zest of 2 oranges
  • 80 g vegetable oil about ⅓ cup + 1 tsp
  • 190 g plain flour about 1½ cups + 4 tsps
  • ½ tsp baking soda
  • tsps baking powder
Makes: 7inch round

Instructions
 

  • Preheat oven to 160°C/320°F (you may add a tray of water to increase the humidity).
  • Combine yogurt, 3 tablespoons of orange juice, grated orange zest, sugar, and salt in a mixing bowl, and whisk until sugar has dissolved. (Reminder: Wash the skin of oranges thoroughly before grating the zest. Mix 1 part of distilled vinegar and 3 parts of water in a plastic basin, and soak the oranges for 20 minutes. Gently brush using a clean fishnet washer or dishwasher brush, then rinse thoroughly with running water. )
  • Add in vegetable oil, and mix until combined.
  • Combine and sift together plain flour, baking soda, and baking powder.
  • Sift again the flour mixture into wet ingredients in 3 batches, and mix until the batter is smooth.
  • If the batter is slightly thick, add in an extra 1/2 to 1 tablespoon of orange juice until the batter reaches the consistency as shown in the video.
  • Pour the batter into a 7″ (18-cm) round mold (greased and lined with parchment paper), smooth the surface with a spatula, then tap the cake pan on the countertop a few times to burst large bubbles.
  • Bake at 160°C/320°F for 40 minutes, then increase to 180°C/355°F and bake for another 5-10 minutes, or until fully cooked (the cake is done when the wooden stick inserted in the center of the cake comes out clean). (Reminder: The heat for different ovens is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
  • Let the cake cool in the pan for 5 minutes, then unmould and cool completely on a wire rack.
  • Eggless Orange Yogurt Cake is ready to serve!

Video

Notes

This recipe yields a 7-inch round cake divided into 12 slices. 
The nutritional value for reference is for 1 slice of cake.

Nutrition (per serving)

Calories: 177kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 1mgSodium: 120mgPotassium: 51mgFiber: 0.4gSugar: 14gVitamin A: 12IUVitamin C: 3mgCalcium: 45mgIron: 1mg
Keyword eggless cake, eggless orange yogurt cake, orange yogurt cake, yogurt cake
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