A fragrant eggless orange almond cake that is moist, nutty and bursting with a tangy citrusy flavour!

This recipe is very special to me. It’s a really simple one but I’ve come to believe that there is no other fruit as suited for baking as an orange.

This recipe is without condensed milk,curd and it’s a vegan version too. I referred this recipe and used cooking oil to achieve the softness. Cake came out very well with bursting orange flavor. I loved its color, texture, flavor and above all it was like pillow soft to touch and eat.

I guess this cake can be made with wheat flour too. I must give a try. Lets see how to make this easy, low fat vegan orange cake recipe .


For this recipe, I used the juice of My hometown oranges or the Indian “santra” although. However use whatever is easily available to you. We have a farm of 500 orange trees in our hometown .


  • All purpose flour/Maida – 1.5 cups ( Heaped)
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp
  • Sugar – 3/4 cup
  • Orange juice – 1 cup (Use fresh juice for best results)
  • Cooking oil – 1/3 cup ( use odourless oil,i used sunflower oil)
  • Salt – a pinch
  • Orange zest – 1/2 tsp (Use grated skin)


  1. In a wide bowl,sieve the maida,baking powder,soda and salt.Mix well.Add the orange zest to it.( I grated the skin of orange and mixed with the flour) Set aside. Grease a baking pan with oil or butter and sprinkle the maida all over the pan.Keep aside.
  2. In another bowl,mix the sugar,oil and orange juice. Use a whisk and stir the mixture until the sugar dissolves well.
  3. Add the flour to the oil mixture and mix it with a spatula or whisk in one direction.Do not over beat the mixture. Cake will not rise.The batter should fall like a ribbon.This is the right consistency.
  4. Top this up with the almond flakes if using. You could also get creative and arrange the almonds in a pattern. I just don’t have that kind of patience so I just throw them on top. 
  5. Preheat the oven in convection mode at 180c for 10  minutes.Pour the batter in the baking pan and pat its bottom once for even distribution of batter.
  6. Now bake the cake in convection mode at 180c for 30-35 minutes.Check the cake by inserting a tooth pick in the center of the cake after 30  minutes.If it comes out clean or with little crumbs,cake is done.If u find the wet batter in the tooth pick,bake the cake for 2-3 minutes more.
  7. Invert the pan in a plate after the cake is cooled down.Cut into slices and enjoy with Tea.



  • Please adjust the timing based on the convection oven..
  • You can replace oil with softened butter.
  • You can also use store bought orange juice but cake flavor will be less.
  • No need to use water,curd or milk.Orange juice would do.
  • Do not invert the cake as soon as u bake.Cake will break.If the cake doesn’t fall off easily,bake it for 2 more minutes.

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