This Orange Cake is light and fluffy with a citrusy flavor! Made with fresh-squeezed orange juice and orange zest, this easy orange cake recipe is bright, buttery, citrusy and sweet; the perfect treat for all you orange lovers! It's perfect for breakfast, lunch, dessert and tea time! If that wasn't enough, this is a gluten free orange cake recipe that is also egg free, nut free and can easily be vegan! If you love oranges, you'll be making this moist orange cake again and again!
Need an easy orange cake recipe? This Orange Cake is the best easy cake to make when you need a quick dessert! No need to waste time making frosting or icing. As much as I love icing, this eggless orange cake doesn't need any of those things! It's meant to be no-fuss and super simple while still being incredibly delicious...and guess what? It is!
For more orange recipes, try my super simple Orange Posset, my Orange Shortbread Cookies, my Chocolate Orange Cookies and my Orange Cookies.
Reasons to Love This Orange Cake
- Allergy Friendly- This orange cake is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake is so super soft and delicious like my Eggless Vanilla Cake!
- Buttery- It has a lovely buttery sweet flavor like an orange butter cake!
- Loads of Orange- This recipe has orange juice and orange zest in the batter!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Granulated Sugar- I prefer granulated over brown to give the cake that beautiful color.
- Unsalted Butter or Vegan Baking Stick- Don’t use melted or softened; we want to cream it together with the sugar. Only use room temperature.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a non-dairy milk of your choosing.
- Vanilla- I use pure vanilla extract otherwise the cake can have a chemical flavor.
- Oranges- Please only use fresh squeezed orange juice. Prepackaged orange juice can result in the cake having a chemical taste. We need a total of 5 oranges for the juice and zest combined.
- Confectioners' Sugar- This is for dusting the cake once it's completely cool.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this a Vegan Orange Cake Recipe
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
How to Make this Recipe with All Purpose Flour
- Use 1 ¾ packed cups of all purpose flour (294 grams).
- Only use ¼ cup plus 3 tablespoons of milk.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Orange Cake
Here are the step by step instructions to make this easy orange cake!
Step 1: Zest and Juice the Orange
Wash and dry the 5 oranges. Zest all 5. Take 1.5 oranges, cut them in half and juice them.
There should be about 3 tablespoons of juice. If there isn't enough, juice another other orange half.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
Step 3: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Cream the Butter and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter and the granulated sugar until soft and creamy. About 2 minutes.
Step 5: Add in the Other Wet Ingredients Minus the Milk
Slowly beat the cornstarch water mixture, vanilla, orange juice and orange zest into the creamed butter and sugar. It will look very chunky.
Step 6: Add in the Dry Ingredients and Milk
Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some milk then some flour.
Step 7: Bake and Cool
Scoop the batter in a greased and parchment lined 9 inch cake pan; smooth the top with a butter knife.
Bake the cake in the center rack at 350 degrees Fahrenheit for 40 minutes until the cake is golden on top, springs back at you when carefully touched or when a skewer inserted in the center comes out clean.
Let cool completely in the pan.
Step 8: Dust with Confectioners' Sugar and Zest
Once the cake is completely cool, dust with the confectioners’ sugar!
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe use packed cups or the gram amount: (294 grams).
- Use Room Temperature Butter/ Vegan Baking Stick- Do not use melted butter. If using vegan butter, I would have it be more on the colder side vs room temperature.
- Use a Spatula to get the Batter into the Cake Pan- The batter is super thick and sticky. Getting it evenly in the cake pan can be a bit of a challenge. I use a butter knife to do this. Sometimes using clean hands can help press it in place as well.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pan, gently smooth the top with a butter knife or icing spatula prior to baking.
- Alternate the Flour and Milk when Mixing the Batter- Make sure to alternate the flour and the milk when mixing the batter. This is to ensure all the liquid gets absorbed properly into the batter.
- Cool the Cake- Make sure the cake has almost completely cooled prior to removing it from the cake pan. If you do not wait, the cake will break apart into a giant mess when trying to remove it.
Recipe FAQs
This eggless orange cake is super soft and best the first day.
If you have to make it ahead of time, once cool, store it in an airtight container at room temperature. Do not top it with confectioners' sugar until ready to eat.
Yes, this recipe is for a 9 inch cake pan and has not been tested with any other size.
I like to slice the cake into 8 nice sized slices but you can slice it thinner to make more slices.
Once the orange cake is cut into, cut the entire cake into slices, wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the confectioners' sugar as much.
Pop the slices in a zip top bag and freeze for up to 30 days.
To defrost, take out of the freezer and leave at room temperature until soft; about 2 hours. If desired, warm each slice in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
Freeze the slices even if you're eating them the next day. Storing the cake at room temperature causes the confectioners' sugar get very wet and freezing helps prevent this and also keeps the cake itself soft.
More Single Layer Cakes You'll Love
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📖 Recipe
Orange Cake
Ingredients
- 1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 cup granulated sugar
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- 2 teaspoons pure vanilla extract
- 3 tablespoons orange juice (about 1.5 oranges)
- 3 tablespoons orange zest (about 5 medium oranges)
- ½ cup plus 1 tablespoon milk
- 1 tablespoon confectioners' sugar (for dusting)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9 inch cake pan with vegetable oil. Line the bottom with parchment paper and lightly grease the parchment paper as well. Set aside.
- Wash and dry the 5 oranges. Zest all 5.
- Take 1.5 oranges, cut them in half and juice them. Make sure to remove any seeds if they get in the juice.
- There should be about 3 tablespoons of juice. If there isn't enough, juice another orange.
- In a large bowl, whisk together the 1 ¾ cups gluten free flour, 2 teaspoons of baking powder and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 4 rounded tablespoons of cornstarch (52 grams) with 6 tablespoons of water until thin and watery. It will be thick and tacky at first. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup butter or vegan baking stick and the 1 cup granulated sugar until it is soft and creamy. About 2-3 minutes.
- Slowly beat the cornstarch water mixture, the 2 teaspoons of vanilla, the 3 tablespoons orange juice and the 3 tablespoons orange zest into the creamed butter and sugar. It will look very chunky.
- Starting and ending with the gluten free flour mixture, with the mixer on low...pour in some flour then some of the ½ cup plus 1 tablespoon milk then some flour.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined.
- Using a spatula, scoop the batter in a greased and parchment lined 9 inch cake pan; smooth the top with a butter knife. It will be super thick and sticky.Bake the cake in the center rack at 350 degrees Fahrenheit for 40 minutes until the cake is golden on top, springs back at you when carefully touched or when a skewer inserted in the center comes out clean.
- Let the cake cool completely in the cake pan. If you try to take it out when it is even a tiny bit warm, the entire thing may fall apart.Once cool, move to a cooling rack.
- Once the cake is completely cool, dust with the confectioners’ sugar. It must be completely cool otherwise the sugar will melt. Or you can top with fresh fruit, fruit compote, whipped cream, etc.
john says
this cake was so easy to make! I loved it!