Whole Wheat Orange Cake (Eggless)
Fragrant, moist, soft and eggless whole wheat orange cake made with freshly squeezed orange juice and fresh orange zest. This is the best orange cake I've been making with the perfect balance of sweetness and tartness. Perfect for time tea and also a perfect base cake for icing and frosting.
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- spatula
- 7 inches rectangle cake tin
Ingredients
- 1 cup whole wheat flour (128 grams)
- ¾ cup jaggery
- ½ cup fresh orange juice (120 ml)
- ¼ cup oil (60 ml)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup curd/yogurt
- ¼ cup fresh cream (you can substitute with yogurt or milk)
- ½ teaspoon orange zest
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2-3 tablespoon chocolate chips (optional) (you can use nuts of your choice too)
Instructions
- Take the curd and baking soda in a bowl, stir well and make it smooth. Keep aside while you make ready the other ingredients.
- Sieve the flour 2-3 times and keep aside.
- Add jaggery and fresh cream to the curd mixture and whisk well.
- Add oil and vanilla extract and whisk well.
- Add the orange zest and orange juice and whisk the mixture well.
- Add the flour, salt and baking powder into it and make a smooth batter.
- Grease a cake pan with oil and preheat oven @180° C for 10 minutes.
- Pour the batter into the greased pan, tap the pan for 3-4 times to release any air bubbles and garnish with chocolate.
- Bake the cake at preheated oven @180° C for 30 minutes. A toothpick inserted should come out clean. If it’s not done bake for another 5 minutes.
- Remove the cake from oven and allow the cake to cool down in the pan for about 5-10 minutes.
- Allow the cake to cool down completely then slice and serve.
Notes
- All ingredients should be at room temperature.
- Sieve the flour 2-3 times, this helps in getting a nice texture to the cake.
- You may increase the jaggery to 1 cup if you prefer more sweetness.
- You may replace whole wheat flour with all purpose flour or any healthier flour.
- You may substitute oil with melted butter.
- You may substitute jaggery with regular sugar, cane sugar or brown sugar.
- You may substitute the fresh cream with yogurt or whole milk.
- You may substitute vanilla extract with vanilla essence.
- You can garnish the cake with chopped pistachios or with tutti frutti or nuts and dry fruits of your choice.
- Each oven reacts differently so baking time may differ since the temperature varries from oven to oven. Keep a check from 30 minutes onwards.
- Do not open the oven frequently to check the cake while baking is in process.
- Always use the perfect and correct size of cake pan.