Eggless Chocolate Orange Cake
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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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.
Nutrition
Calories: 238kcal
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