Eggless and one bowl orange cake recipe with a beautiful crumb. It has a rich tang of whole milk yogurt and fruity hints of olive oil in every bite. I have been making this eggless cake for many years and get asked for a recipe every time I share it on my Instagram page. The recipe is ridiculously simple and uses just one bowl (how easy!)
I added blood orange juice (can you see a faint pink hue?) because they are in season but any kind of citrus will work in this recipe- naval orange juice, meyer lemons or regular lemons. Just make sure that you squeeze the citrus juice fresh before using. To cut the sweetness of sugar and the richness of olive oil, you do need lots of acid - that why both yogurt & citrus come helping, dont worry the cake isn't tangy.
I like to serve it with faintly sweetened whipped cream on the side , however, you can cover it with frosting if you wish so. As for the flavors- cardamom with its balmy lemony notes is my absolute favorite, however use rosewater, saffron, vanilla - whatever you fancy. Use this recipe as a blank canvas for any eggless cake.
Ideally I like using a 8 inch round cake pan, but if you don't have one, that fine too, just use a 9 inch cake pan and the cake will be slightly flatter but as delicious.
Eggless Orange Yogurt & Olive Oil Cake
- 125 g whole Greek yogurt plain, or use thick yogurt
- 210 g granulated sugar
- 2 tablespoon white vinegar
- 125 ml good quality olive oil please dont use extra virgin
- ¼ cup orange juice freshly squeezed , I used blood oranges
- 1 teaspoon orange zest
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom powder
- 205 g all purpose flour
- 2 teaspoon baking powder
- 1 cup heavy cream whipped to soft peaks with 2 tablespoon sugar, for serving
- Preheat oven to 350F. Spray or brush an 8 inch round cake pan with olive oil. Line the base of pan with parchment paper. Set aside.
- In a large mixing bowl, add the beaten yogurt, sugar, vinegar, olive oil, orange juice & zest, salt and cardamom. Whisk for good 2-3 minutes until everything is smooth and nicely combined.
- Sift the flour and baking powder over the yogurt mixture. Using a spatula, gently fold the flour until all combined. Don't over mix. Pour the cake batter into the prepped pan, it will be slightly runny.
- Bake for 32-38 minutes or until a skewer inserted in the centre comes out clean. Take the cake pan out of the oven and let cool for 10 minutes. Invert the cake carefully (its soft and moist) onto a wire rack and let it cool completely.
- Slice and serve with whipped cream and fruits.