Chocolate Orange Cake | Eggless Recipe

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This eggless chocolate orange cake is moist and delicious. It is a very easy to make recipe that is quick and easy to make. Perfect for any celebration.

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Chocolate and orange is a delicious combination. Be it in puddings or in ice cream or in this delicious chocolate cake recipe.

This is my adaptation of eggless chocolate cake recipe from Baker in Disguise blog. This is a super simple and easy to make cake. It uses vinegar to make it soft and fluffy without the use of eggs.

I added orange flavor in the form of extract and zest to the basic cake recipe and it is absolutely delicious.

In addition to being eggless, this cake recipe is also dairy-free and vegan. I topped the cake with a buttercream frosting, so mine is not vegan. I have some vegan frosting ideas below.

Ingredients

You need basic pantry ingredients to make this eggless chocolate orange cake. For dry ingredients:

• all-purpose flour – I sometimes sneak in whole-wheat pastry flour.
• granulated sugar
• unsweetened cocoa powder
• baking soda – make sure that it is fresh and is still active. See tips section on how to check if your baking soda is active or not.
• salt

Wet Ingredients:

• water/ Milk – the original recipe only used water. But I found adding some milk made the cake softer and more moist. So I use ½ cup of water and ½ cup of either dairy or non-dairy milk.
• vinegar – white vinegar or apple-cider vinegar can be used here.
• orange extract & orange zest – these give the cake citrusy punch. You will need zest from 1~2 medium size oranges.

This recipe is made in a 8-inch round cake pan that is at least 2″ deep. I like this Wilton cake pan.

Instructions

This is a very simple no fuss, no mess recipe. Mix wet ingredients and dry ingredients separately. Then mix them all together and bake. Here’s how to bake this lovely moist cake:

• Preheat the oven. Prepare the baking pan by greasing it and lining the bottom with a parchment paper.
• Microwave water and milk (if using) until they are quite hot to touch.
• In a large measuring cup or a medium mixing bowl, combine the hot water+milk, oil, vinegar, orange zest & orange extract until well combined.

• In a large mixing bowl, combine all the dry ingredients. Flour, sugar, cocoa powder, baking soda and salt go in. Mix well to incorporate.
• Add the wet ingredients to dry ingredients and whisk until just combined. DO NOT overmix. A few lumps here and there are perfectly OK.
• Pour the batter into the prepared pan and bake in the oven for until a toothpick inserted into the center of the cake comes out clean.
• Remove from the oven and let cool over a wire rack. Frost and Enjoy!!

Frosting Ideas

Now that you made the moist eggless chocolate orange cake ready, it is time to frost it. That said, you can most definitely serve it as is. But if you want to go the extra, I have you covered.

I am not a big fan of buttercream frosting. I think it is too cloyingly sweet and too heavy.

So I use half cream cheese and half butter to make the frosting. Cream cheese has a slight tang that makes it a little tangy and less sweet, just the way I like it.

To keep this cake completely vegan, make one of these frostings instead.

• Whipped coconut cream – vegan banana split cupcakes
• Chocolate ganache – vegan chocolate cake
• Chocolate glaze – vegan chocolate beet cake

Taste Test

This is a lovely chocolate cake which is very moist with a lovely crumb. It can hold up to the frosting as well.

So go ahead double the recipe and make 2 layers for a beautiful celebration chocolate cake and ENJOY!!

Tips

• You can ½ cup of whole-wheat pastry flour for some fiber and nutrition.
• To check whether baking soda is active or not – add a teaspoon baking soda in a small bowl. Stir in a few drops of vinegar or lemon juice. If the mixture fizzes, then the soda is good to use. Otherwise, it is past its prime.
• If you are not a big fan of orange, then feel free to substitute it with vanilla extract.
• To make fancy swirls and designs on the cake, then use about 2~2½ cups of confectioners sugar. But if you are only looking to frost it simply by spreading it over the cake, then use the quantity indicated in the recipe.

Few more eggless cake/ cupcakes recipes to try

• Pistachio Rosewater cupcakes
• Black forest cake
• Eggless Mawa cupcakes

Eggless Chocolate Orange Cake

Pavani

Chocolate and orange is an amazing combination. It tastes divine in this eggless recipe that is moist and super simple to put together. Mix wet ingredients and dry ingredients separately, then mix them all together — no fuss, no mess recipe.

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 238 kcal

Ingredients

  

• 1½ cups All purpose flour
• ¾ cup Sugar
• ¼ cup Unsweetened Cocoa powder
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• ½ cup Water*
• ½ cup Non-dairy or Dairy Milk
• ⅓ cup Vegetable or Canola Oil
• 1 tablespoon Vinegar*
• 1 tablespoon Orange zest (from 1 orange)
• 1 teaspoon Pure Orange extract

For the Orange Cream cheese Buttercream Frosting:

• ¼ cup Unsalted Butter, at room temperature
• 4 ounce Cream cheese (about ½ cup), at room temperature
• ½ teaspoon Pure Orange extract
• 1~1¼ cups Confectioners Sugar*
• 1~2 tablespoons Milk or Heavy cream

Instructions

 

Make the Cake:

• Preheat oven to 350°F. Grease a 8" round cake pan. Line the bottom with parchment paper, then grease the parchment as well.
• In a large mixing bowl, sift flour, sugar, cocoa powder, baking soda and salt. Mix well to incorporate all the ingredients.
• Warm water and milk until they are quite hot to touch.
• In a large measuring cup or a medium mixing bowl, combine the hot water+soymilk, oil, vinegar, orange zest & orange extract until well combined.
• Add the wet ingredients to dry ingredients and whisk until just combined. DO NOT overmix. A few lumps here and there is perfectly OK.
• Pour the batter into the prepared pan and bake in the oven for 28~35 minutes or until a toothpick inserted into the center of the cake comes out clean.
• Remove from the oven and let cool for 5~10 minutes. Then carefully flip the pan over a wire rack, peel off the parchment and let the cake cool completely on the wire rack. Frost and Enjoy!!

For the Buttercream Frosting:

• In a stand mixer with a paddle attachment or with a hand mixer, beat butter until smooth. Next add the cream cheese and beat until well blended.
• Add the confectioners sugar, orange extract and beat until light and fluffy.
• Add milk to the frosting and beat to get the desired consistency. Use right away or refrigerate until ready to use. Frosting may have to be beaten again to get the right consistency.

Notes

• You can ½ cup of whole-wheat pastry flour for some fiber and nutrition.
• To check whether baking soda is active or not – add a teaspoon baking soda in a small bowl. Stir in a few drops of vinegar or lemon juice. If the mixture fizzes, then the soda is good to use. Otherwise, it is past its prime.
• You can use all milk or all water in the recipe. I use a 50:50 ratio.
• You can use either white vinegar or apple cider vinegar.
• If you are not a big fan of orange, then feel free to substitute it with vanilla extract.
• To make fancy swirls and designs on the cake, then use about 2~2½ cups of confectioners sugar. But if you are only looking to frost it simply by spreading it over the cake, then use the quantity indicated in the recipe.