Making a bundt cake is easy, and it looks beautiful even without frosting. This Eggless Orange Bundt Cake is deliciously refreshing and has an extra zing from the orange zest. I have topped the cake with an orange glaze, but it is optional. You can enjoy it as it is. You can also serve the cake with a scoop of vanilla ice cream or whipped cream. Jump to:Moist Eggless Orange Bundt CakeWhy You Will Love This CakeIngredients and NotesHow To Make Eggless Orange Bundt CakeHow To Store and Freeze Eggless Orange Bundt CakeCake Flour Vs. All-Purpose FlourCake Flour SubstituteBaking Tips For Eggless Orange Bundt CakeMore Eggless CakesRecipe Card

Moist Eggless Orange Bundt Cake

I just love the beauty of a Bundt cake. The shape is so pretty. I like to make bundt cakes because we do not need to do any frosting (that means less sugar). I am also excited to share another easy but delicious eggless cake recipe. This orange bundt cake without eggs is decadent with fresh orange juice, warm vanilla flavor, and refreshing orange zest. This cake has a soft and delicate crumb due to the use of cake flour. Thanks to the buttermilk, it is buttery and very moist. I will also point out that if you like citrus flavors, you should make this cake at least once. If you do not have cake flour, do not be disappointed. Instead of cake flour, you can use all-purpose flour or a cake flour substitute. Keep reading to learn how to make a cake flour substitute. I have also made DIY buttermilk for this recipe, which is easy and incredibly handy. You can also check out the detailed post about the Homemade Buttermilk Substitute. I have added orange zest to bring freshness and brightness to the cake. For more fresh orange cake recipes, check out my Orange Yogurt Cake (Easy and Eggless) and Orange Almond Cake. To make the cake batter, you don’t need an electric mixer. All you need is a mixing bowl, whisk, and spatula. We can serve this cake as it is or just pour some glaze randomly. Or sprinkle some icing sugar, and a fantastic cake is ready to present. And you know what? You can never fail with this bundt pan. The cake comes out easily every time, and the hole in the middle of the pan ensures that the cake will bake evenly.

Ingredients and Notes

Flour: I have used cake flour for this Eggless Orange Bundt Cake and recommend it. Measure the flour correctly; if you have a kitchen scale, use it to weigh it. If you don’t have cake flour, you can use all-purpose flour. Or you can use a cake flour substitute. Please keep reading to learn how to make a cake flour substitute. Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe. Salt: It gives a nice contrast to the sweetness of the cake. Granulated Sugar: Adding 1½ cups of sugar makes the cake perfectly sweet for our family. But if you prefer your orange cake with extra sweetness, add up to 1¾ cups of sugar. Unsalted Butter: Butter makes the cake flavorful and delicious. For this recipe, use unsalted and melted butter. However, you can also use neutral-flavored oil instead of butter. Buttermilk: I have used buttermilk instead of sour cream and milk for this recipe. Buttermilk provides moisture to the cake, and I have made DIY buttermilk for the recipe. However, you can also use store-bought buttermilk if you have one. But if you also make a buttermilk substitute by adding vinegar to milk, use full-fat or whole milk only. Full-fat or whole buttermilk is essential for the rich and extra-moist texture. Orange Juice and Zest: Use only fresh orange juice for the best flavors. Orange zest enhances the fresh and zesty taste of the cake. First, peel the zest from the oranges and then squeeze the oranges to get the fresh juice. Vanilla: If possible, use only pure vanilla extract. It provides a sweet flavor to this eggless orange bundt cake. Orange Extract: Adding orange extract is optional, so if you do not have it, skip it. Orange Glaze: It requires icing sugar, orange juice, and vanilla. Making the sugar glaze is super easy and makes the cake more delicious and moist. For a thicker glaze, add more sugar; for a thinner consistency, add more juice.

How To Make Eggless Orange Bundt Cake

Baking The Cake

Preheat the oven to 350°F (180°C).  Generously grease a 9½-inch (at least 10-12 cups) bundt pan with oil spray or butter. Set it aside. Add vinegar to the milk, stir well, and set it aside. Sift together flour, baking powder, baking soda, and salt. Whisk well for at least 30 seconds.

Take melted butter and sugar in a large bowl. Whisk well until everything is well combined, and the mixture is smooth.

Add orange juice, orange zest, orange extract, and vanilla extract.

Mix well to combine. The mixture will curdle because of the orange juice. And that is perfectly fine; later, everything will combine well.

Add dry ingredients in two parts alternating with DIY buttermilk (a milk and vinegar mixture). Mix only until everything is incorporated. Do not overmix.

Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.

Bake this cake for 40-50 minutes or until a cake tester or toothpick inserted in the center comes out clean. Because every oven is different, keep an eye on the cake after 40 minutes of baking time. Remove the pan from the oven and transfer it onto a cooling rack. 

Note: If the top of your cake browns too quickly, cover the baking cake loosely with aluminum foil and continue baking.

Once the cake is thoroughly cooled, invert the cake onto a cooling rack, cake stand, or serving dish.

Making Orange Glaze

Whisk the icing sugar, orange juice, and vanilla together in a bowl or a cup. For a thicker glaze, add more sugar; for a thinner consistency, add more orange juice.

Drizzle the glaze on the top of the cake. Let the glaze set for a few minutes before slicing the cake.

Cake Flour Substitute

We can make a substitute for cake flour at home. For that, we need two ingredients: all-purpose flour and cornstarch. For 1 cup of cake flour, take 1 cup (16 tbsp) of all-purpose flour and then remove 2 tablespoon flour from this. So it is now 14 tablespoon flour. Now add 2 tablespoon cornstarch to 14 tablespoon of all-purpose flour. Sift well together. And it will be our 1 cup of cake flour. So, in this recipe, first measure 3 cups (360g) of all-purpose flour. Then remove 6 tablespoon (45g) of flour and substitute it with 6 tablespoon (45g) of cornstarch. Mix, sift well together, and then use it as a cake flour substitute to make the eggless orange bundt cake.

More Eggless Cakes

Recipe Card

Buttermilk: It makes the cake extra tender and moist and gives it a soft texture. Use only full-fat or whole milk to make homemade buttermilk, or you can use store-bought buttermilk if you have one. Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients. Sugar: The cake is moderately sweet, with 1½ cups of sugar. Add a little more sugar if you prefer your cake to be sweeter. Measurements: Use a kitchen scale to measure the ingredients for the best results. Mixing The Batter: Do not overmix the batter to get a soft and tender cake. Orange Glaze: You can skip the glazing if you want; the cake will still be delicious. Cool The Cake: Allow the cake to cool completely before glazing and slicing.